To-Die-For Brownies with Pecan-Studded Caramel Sauce

Name: To-Die-For Brownies with Pecan-Studded Caramel Sauce
Yield: Makes 2 dozen.
Ingredients: 2½ cups salted pecan halves, toasted; 2½ cups In a Hurry Caramel Sauce; ¾ cup unsalted butter, softened to room temperature; 5 large eggs, lightly beaten; 1½ cups unbleached, all-purpose flour; 1 tsp. unsweetened cocoa powder, sifted; ½ tsp. salt; 10 oz. bittersweet chocolate, coarsely chopped; 1 cup granulated sugar; 2 cups firmly packed light brown sugar; 2½ tsp. pure vanilla extract

Preparation info

Makes
2 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Is this my signature brownie? Aren’t they all? This particular recipe makes a fudgy, moist, and rich brownie that I’ve topped with a soft, smooth caramel sauce. Then, just ‘cause I’m nuts about nuts, I’ve added toasted pecans.

Ingredients

Brownie Base

10 oz. bittersweet chocolate, coarsely chopped
¾ cup unsalted butter, softened to room temperature

Dessert
Vegetarian

Method

Heat oven to 350 degrees. Lightly grease a 13x9" baking pan.

For the Brownie Base

Melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture steams up into the chocolate); cool to room temperatu