umm, yeah – I know what you are thinking – these look like the best brownies you have ever seen. Well, you are correct in that assumption. I am not sure you can beat a brownie with a layer of gooey caramel in the center, chopped pecans and topped with chocolate chips and pecans. Crunchy, gooey, and super delectable.
We liked them best warmed for just a bit in the microwave. My husband likes to make them even richer by piling whipped cream on top of them. Enjoy!
For the brownies:
- 1/2 cup (1 stick) unsalted butter
- 6 oz. bittersweet chocolate, coarsely chopped
- 3/4 cup sugar
- 2 large eggs
- 1/2 Tbsp. vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp. salt
- 3/4 cups pecan, coarsely chopped
- 1/2 cup semisweet chocolate chips
For the caramel filling:
- 7 oz. caramel candies, unwrapped
- 2 1/2 Tbsp. heavy cream
1. Preheat the oven to 350˚ F. Line a 8x8-inch baking pan with foil and grease the foil well with butter or cooking spray.
2. Combine the butter and chocolate in a heatproof bowl and microwave in 30 second intervals, stirring in between, until completely melted. Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
3. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.
4. Meanwhile, add the chopped pecans to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
5. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans. Immediately spread the caramel mixture over the bottom brownie layer.
6. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.
Source: Annie’s Eats