Caramel-Pecan Brownies

Caramel-Pecan Brownies
Photo by Scott Phillips

Ingredients

  • ¾ oz. (¼ cup) natural cocoa powder
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 2 oz. bittersweet chocolate, coarsely chopped
  • 1 tsp. pure vanilla extract
  • ¼ tsp. table salt
  • 3-3/8 oz. (¾ cup) unbleached all-purpose flour
  • 1-½ tsp. pure vanilla extract
  • + 10 more ingredients
    • ¼ tsp. table salt
    • 4 large eggs
    • 3 Tbs. unsalted butter, cut into 3 pieces
    • 1 recipe Basic Caramel
    • ½ cup heavy cream
    • 6 oz. (12 Tbs.) unsalted butter, cut into ½-inch pieces; more softened for the pan
    • 1 Tbs. heavy cream
    • ½ cup pecans, toasted and chopped
    • 1-¾ cups granulated sugar
    • 1-½ cups pecans, coarsely chopped

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan. Put the butter and chocolate in a medium heavy-duty saucepan over low heat and stir constantly until melted and smooth. Remove from the heat and set aside.In a medium bowl,...

View full recipe at Fine Cooking

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