Caramel pecan brownies
Source of Recipe
Aunt Saunny
2 sticks (1/2 pound) unsalted butter, cut into small pieces
1/2 pound bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 lareg eggs, lightly beaten
1 1/4 cups all-purpose flour
1 tablespoon vanilla extract
one 14-ounce package individually wrapped caramels, unwrapped
1/3 cup heavy cream
1 1/2 cups peecans, coarsely chopped (5 1/2 ounces)
1 cup semisweet chocolate chips (6 ounces)
1. Preheat oven to 350 Line a 9-by-13-inch baking pan with foil,
leaving 4 inches of overhang at the ends. Lightly grease the foil.
2. In a medium saucepan, stir the butter with the bittersweet
chocolate over low heat until melted and smooth. Transfer to a large
bowl. Add the sugar and eggs and whisk until smooth and glossy. Whisk
in the flour and vanilla until smooth. Spread half of the batter into
the baking pan and bake for 30 to 35 minutes, or until firm. Transfer
the pan to a rack and let the brownies cool slightly.
3. Meanwhile, in a large saucepan, stir the caramels with the cream
over low het until smooth. Stir in half of the pecans. Spread the
caramel evenly over the brownies, then spread the remaining brownie
batter on top. Sprinkle the remaining pecans and the chocolate chips
over the top and bake for about 45 minutes, or until firm. Let cool
completely in the pan. Turn the brownies out onto a work surface,
remove the foil and cut into squares.
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