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Bittersweet Pecan Brownies with Caramel




Source of Recipe


fbnr


Recipe Link: http://fbnr.com

List of Ingredients




BROWNIES
3/4 cup all-purpose flour
1/4 teaspoon baking soda
4 squares (1 ounce each) bittersweet or unsweetened chocolate, coarsely chopped
1/2 cup (1 stick) plus 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
3/4 cup granulated sugar
2 eggs
1/2 cup chopped pecans
CARAMEL SAUCE
3/4 cup firmly packed light brown sugar
6 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1/3 cup whipping or heavy cream
1/2 teaspoon apple cider vinegar or fresh lemon juice



Recipe




For brownies, preheat oven to 325°F. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside.
In small bowl, combine flour and baking soda; set aside.
In medium microwave-safe bowl, microwave chocolate and I Can't Believe It's Not Butter!® Spread at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. With wooden spoon, beat in granulated sugar, then eggs. Beat in flour mixture. Evenly spread into prepared pan; sprinkle with pecans.
Bake 31 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. To remove brownies, lift edges of foil. Cut brownies into 4 squares, then cut each square into 2 triangles.
For caramel sauce, in medium saucepan, bring brown sugar, I Can't Believe It's Not Butter! Spread and cream just to a boil over high heat, stirring frequently. Cook 3 minutes. Stir in vinegar. To serve, pour caramel sauce around brownie and top, if desired, with vanilla or caramel ice cream.