Pecan-and-Caramel-Glazed Brownies

Name: Pecan-and-Caramel-Glazed Brownies
Yield: Makes about 16 brownies
Cuisine: United States
Ingredients: 1 cup all-purpose flour, spooned lightly into a measuring cup; 1 cup unsweetened cocoa powder; 4 large eggs; 1 cup (2 sticks) unsalted butter, softened; 2 cups sugar; 36–48 pecan halves; 24 caramels (usually 7 or 8 ounces); 2 cups coarsely chopped pecans; 2 teaspoons pure vanilla extract

Preparation info

Makes about
16
brownies

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

From Ron Popp’s Garden Café in Omaha, this variation covers a dark brownie with an easy caramel pecan topping that recalls Turtles, the candies so popular in Chicago and throughout the Midwest. These make a good gift, wrapped individually or by the panful.

Ingredients

2 cups sugar
1 cup (2 sticks) unsalted butter, softened

Americas
United States
Nebraska
Omaha
Dessert
Vegetarian
Baking

Method

Preheat the oven to 350 degrees F. Lightly butter a 13-×-9-inch baking pan. With an electric mixer at medium speed, mix the sugar, butter, eggs and cocoa just until blended. Lower the speed to slow and add the flour and 1