Pecan-Caramel Brownies - December, 2021.

It’s time to party!
What’s more indulgent than caramel, salt and chocolate? And this recipe is not that difficult. Trust me!

If you’re hosting a party or bringing the dessert for someone else’s party, this recipe is a winner.

Absolutely perfect for a sweet occasion.!

• Ingredients
• Brownie Base
• 12 tablespoons (1 ½ sticks) unsalted butter
• 4 ounces bittersweet chocolate chopped into even sized pieces
• 3 large eggs
• 1 cup and 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• Pinch of salt
• ½ cup chopped pecans
• Topping
• 40 caramel squares
• 2 ½ tablespoons lukewarm water (90-95 degrees F)
• ½ cup chopped pecans
• 1 tablespoon sea salt

• Directions
• Grease a 9" pan with butter or cooking spray. Dust with flour and tap out the excess. Preheat the oven to 350 degrees F.
• Start with the brownie base.
• Melt the butter and chocolate in a small heavy-bottomed saucepan.
• Stir constantly and remove from heat when almost melted. Stir to combine. Set aside.
• Beat the eggs, sugar and vanilla in a large mixing bowl using an electric mixer. Beat until frothy.
• Add the cooled chocolate mixture and beat until well combined.
• Measure the flour and salt. Sift directly into the chocolate batter. Mix only until the dry ingredients are combined. With a wooden spoon, stir in the pecans.
• Pour the batter into the prepared pan and spread evenly with a spatula.
• Bake for 30-35 minutes or until a toothpick comes out clean from the center or with only crumbs.
• Remove the pan from the oven and set aside to cool for at least 2 hours.
• For the topping.
• Unwrap the caramel squares. Put them in microwaveable bowl.
• Add the water and microwave on medium power for 60 seconds. Check and see if the caramels are melted. Repeat for 30 seconds if needed.
• Once melted, remove from microwave and set aside for 3-5 minutes to cool.
• With a fork, drizzle the caramel back and forth on the top of the brownie base. While the caramel is soft, toss on the pecans and salt.
• Put the pan in refrigerator to set the caramel, pecans and salt. Keep chilled until ready to serve.
• Makes 12-18 pieces