Wednesday, November 14, 2012

Caramel Pecan Brownies

Not gonna lie.  I like boxed brownies better.  Most of the time, that is.  I think it's just that I don't see why you should add all the fuss that comes with making brownies from scratch when the "just add eggs, oil and water" version does the trick just fine.

But after seeing these caramel pecan brownies on Pinterest one day my curiosity got the best of me.  And I must say I was pleasantly surprised.  Little things like toasting the pecans and making your caramel sauce with real cream do indeed make a noticeable difference.  While you'll dirty up a few more bowls than you normally would, it will definitely be worth it.  Plus, that gives you more batter to sample :)

Feel free to leave out the pecans if they're not your thing.  You could also substitute with walnuts or add butterscotch chips.  Or white chocolate chips.  Or mint.  Your choice!

Caramel Pecan Brownies adapted from Six Sisters' Stuff
Printable Version
1 C unsalted butter
12 oz semisweet chocolate, coarsely chopped
1 1/2 C sugar
4 large eggs
1 Tbsp vanilla
1 1/4 C flour
1/2 tsp salt
1 1/2 C pecans, chopped
1 C semisweet chocolate chips

14 oz caramel candies, unwrapped
1/4 C heavy cream

Preheat oven to 350.  Line 9x13 pan with foil and lightly grease.

Place butter and chopped semisweet chocolate in large heat proof bowl.  Microwave at 30 second intervals until melted and ingredients blend together smoothly when stirred.

Whisk in sugar, eggs and vanilla until combined.  Stir in flour and salt.

Spread half of batter into bottom of prepared pan.  Bake bottom layer for 18 minutes and then remove to cool for 20 minutes while remaining layers are prepared.

While bottom layer is baking, add pecans to large skillet and set over medium heat, stirring occasionally, until pecans are just toasted and begin to give off nutty aroma.  Remove from heat and set aside.

Combine caramels and heavy cream in separate heat proof bowl.  Microwave in 30 second intervals, stirring between each, until mixture is smooth and combined.  Watch closely as this can burn easily!  Stir half of pecans into caramel mixture.

Quickly spread caramel mixture over bottom layer of cooked brownie.  Spoon remaining brownie batter over caramel layer and use spatula to smooth out.

Sprinkle remaining pecans and semisweet chocolate chips over top.

Bake 20 minutes.  Remove from oven and allow to cool completely before cutting.  To cut, lift the brownies from pan by tin foil and then cut and desired.

*If your brownies are difficult to cut you can place the cooled pan in the fridge for an hour or two.

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