Caramel Fudge Pecan Brownies
Source of Recipe
fooddownunder.com
List of Ingredients
3/4 cup Granulated sugar
1 1/4 cup Unsalted butter (divided Use)
4 lrg Eggs (divided use)
4 oz Semisweet chocolate, melted
4 tsp Pure vanilla extract (divided use)
1/2 cup Plus 2 TBs all-purpose flour (divided use)
pn Salt
3/4 cup Packed light brown sugar
3 cup Pecan halves
4 oz Semisweet chocolate, Chopped Recipe
* Line a nine inch square pan with foil; butter foil. For chocolate layer, beat granulated sugar and 1/2 cup butter at high speed on mixer, until light, about 2 minutes. Add 2 large eggs; mix well. Mix in 4 ounces melted chocolate and 2 Tsp vanilla. After stopping mixer add 1/2 cup flour and salt; mix just until flour disappears. Place mixture in prepared pan and put in freezer while preparing next layer. (This keeps layers separate.)
* Preheat oven to 325 F. For pecan layer, melt 1/4 cup butter in small pan.
* Add brown sugar; cook over low heat until smooth. Stir in 2 TBs flour and cook 30 seconds. Set aside to cool 10 to 15 minutes. Whisk 2 remaining eggs in small bowl. Add 1 large spoonful of cooled brown sugar mixture; mix well. Whisk constantly, add eggs to brown sugar mixture. Stir in pecans and remaining 2 Tsp vanilla. Pour pecan layer over well-chilled chocolate layer. Bake until toothpick inserted in center comes out clean, about 45 minutes. Cool completely. For glaze, melt chopped chocolate with remaining 1/2 cup butter, whisk until smooth. Pour over cooled bars. Tip pan to allow chocolate to cover bars. Refrigerate several hours before cutting into squares for serving.
* Makes 50 squares.
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