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Caramel Pecan Fudge Brownies




Source of Recipe


Internet


List of Ingredients




Chocolate Layer:
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2 large eggs
4 ounces semisweet chocolate, melted
2 teaspoons vanilla
1/2 cup flour
pinch of salt

Pecan Layer:
1/4 cup (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
2 tablespoons flour
2 large eggs
2 teaspoons vanilla
3 cups pecan halves

Glaze:
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter




Recipe



Line 9-inch square pan with foil; butter foil.

For chocolate layer, beat granulated sugar and butter with electric mixer or high speed until light, 2 minutes. Add eggs; mix well. Mix in chocolate and vanilla. Stop mixer, add flour and salt; mix just until flour disappears. Transfer to prepared pan and place in freezer while preparing next layer. This keeps layers separate. Heat oven to 325 degrees.

For pecan layer, melt butter in small pan. Add brown sugar; cook over low heat until smooth. Stir in flour and cook 30 seconds. Cool 10 to 15 minutes.

Whisk eggs in small bowl. Add large spoonful of cooled brown sugar mixture; mix well. Whisking continuously, add egg mixture to brown sugar mixture. Stir in pecans and 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 chocolate with butter, whisking until smooth. Pour over cooled bars, tipping pan to cover. Refrigerate several hours before cutting into squares.

Makes 50 brownies.