One more recipe for the holidays. Brownies, you either love them or hate them, but these do have an added benefit of a caramel-y topping so you’ll LOVE them. They’re moist and chocolate-y but not crumbly. Sprinkling the pecans over brownie batter, rather than folding them in, means they toast up in the oven
For the brownies:
| 3 | oz. unsweetened chocolate, chopped or chippies |
| 8 | Tbls unsalted butter (1 stick), cut into chunks |
| 1 | cup sugar |
| 1/2 | tsp baking powder |
| 1/4 | tsp table salt |
| 2 | large eggs |
| 1 | tsp vanilla extract |
| 2/3 | cup all-purpose flour |
For the Topping |
|
| 1/2 | cup coarsely chopped pecans |
| 1/3 | cup packed dark brown sugar |
| 4 | Tbls unsalted butter |
| 2 | Tbls corn syrup |
1. Heat oven to 350 degrees. Line 8-inch baking dish with foil, coat foil with cooking spray.2. Melt chocolate and butter in small bowl in microwave, stirring occasionally to combine. Cool mixture for several minutes. 3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined (15 seconds). Whisk in chocolate mixture until smooth. Stir in flour until combined. Scrape batter evenly into pan and sprinkle with chopped pecans.4. Bake until inserted toothpick comes out clean, 22 to 27 minutes. Cool brownies to room temperature, about 2 hours. For the Topping5. Bring brown sugar, butter, and corn syrup to simmer in small saucepan over medium heat. Cook until sugar dissolves and mixture is smooth, 1 to 2 minutes. Remove pan from heat and cool until barely warm, about 10 minutes. Pour caramel mixture over brownies and spread evenly with spatula. Refrigerate until topping firms up, about 40 minutes. 6. Using foil, lift brownies from pan to cutting board and cut into squares.
