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BITTERSWEET PECAN BROWNIES W CARAMEL




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




BROWNIE:
3/4 cup all-purpose flour
1/4 tsp. baking soda
4 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, coarsely chopped
1/2 cup PLUS 2 Tbsp. I Can't Believe It's Not Butter! ® Spread
3/4 cup sugar
2 eggs
1/2 cup chopped pecans
CARAMEL SAUCE:
3/4 cup firmly packed light brown sugar
6 Tbsp. I Can't Believe It's Not Butter! ® Spread
1/3 cup heavy or whipping cream
1/2 tsp. apple cider vinegar or fresh lemon juice


Recipe



For BROWNIE, preheat oven to 325°. 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 1 minute or until chocolate is melted; stir until smooth. With wooden spoon, beat in 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.
Serves: 8