Dessert recipes - Caramel Pecan Brownies

Caramel Pecan Brownies

Ingredients

• 4 oz. bittersweet chocolate, coarsely chopped
• 3/4 c. (1 1/2 sticks) unsalted butter
• 1 c. plus 3/4 c. granulated sugar
• 3 large eggs
• 1 c. all-purpose flour
• 1/2 tsp. kosher salt
• 1 c. semisweet chocolate chips
• 3 tbsp. water
• 1/4 c. heavy cream
• 1 1/2 c. toasted pecans, roughly chopped
• 1/2 tsp. Coarse Sea Salt

Directions

1. Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all four sides.
2. In a small saucepan, melt the chocolate and butter over medium heat. Remove from heat, transfer to a large bowl and whisk in 1 cup sugar, then the eggs. Stir in the flour and the salt. Fold in the chocolate chips.
3. Spread the batter into the prepared pan. Bake until set and a wooden pick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Let cool completely in the pan.
4. Once the brownies are cool, make the topping: In a medium heavy-bottomed pan, combine the remaining 3/4 cup sugar and water. Heat over medium-heat (do not stir,) swirling the pan occasionally, until the sugar has dissolved. Increase the heat and boil until the sugar is a deep caramel color (do not stir). Immediately remove from heat and stir in the heavy cream (it will bubble up), then the pecans.
5. Pour the mixture evenly over the cooled brownies and sprinkle with the sea salt. Let cool completely. When ready to serve, using the overhangs, transfer the brownies to a cutting board and cut into 25 squares.

PER BROWNIE 239 CAL, 16 G FAT (7 G SAT FAT), 40 MG CHOL, 80 MG SOD, 3 G PRO, 25 G CAR, 2 G FIBER.