#49 Caramel Pecan Brownies

A friend asked me the other day what my favorite dessert is and instantly I float into this fake little dessert world. In this world, there is a big plate with a slightly undercooked brownie in the center of it, dripping with salted caramel, topped with toasted pecans, with a scoop of vanilla bean ice cream. Im melting into my chair as I think about that….give me a second…

Alright I’m back.

But really, how delicious does that sound?

So you know what, I made it! Well, a slightly less decadent version…but the taste has not been sacrificed, I assure you that.

Since we (sadly) don’t all have that time to sit down with that giant plate of dripping caramel, this brownie has a layer of caramel and chopped pecans on top. This way, you can chop it into a square and grab it as you go sink into the couch, under a warm blanket.

My favorite part of brownies - the wooden spoon!
Bubbling sugar
Let it get to an amber color (a little past this point)

Video of Bubbling Sugar. I just had to include this.

Caramel Pecan Brownies

Cook Time: 35 minutes

Yield: 64, 1 inch squares

Gourmet Magazine, 1996

Ingredients

    For brownie layer
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz semisweet chocolate, chopped
  • 1 oz unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • For caramel-pecan layer
  • 3/4 cup granulated sugar
  • 1/3 cup light corn syrup
  • 3 tablespoons water
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • 1 1/2 cups pecans (6 oz)

Instructions

  1. Preheat oven to 350°F. Line a 9-inch square metal baking pan with foil, then butter and flour, knocking out excess flour.
  2. Make brownie layer:
  3. Whisk together flour, baking powder, and salt in a small bowl.
  4. Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and transfer to medium bowl. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
  5. Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Let cool on rack while preparing caramel topping.
  6. Make caramel-pecan layer:
  7. Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). Stir in pecans and immediately pour over brownie layer, spreading evenly. Cool completely in pan on rack.
  8. To easily cut brownies, chill in fridge until cold, then cut into squares and bring to room temperature.

After you’ve made that caramel topping, you’re going to look at that pan and think “Oh man this is going to be a pain in the butt to clean”. Fear not, I have a great tip!

TIP TIME: Fill sugar encrusted pot, and any utensils covered in sugar, with water and heat to a boil. This will boil away the hardened sugar and make it easy to clean off.

Enjoy,

Madeline

 

PS: I apologize in advance for the future delay in posts. It’s college essay time! Bear with me 🙂

 

 

 

 

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2 Comment

  1. holy—-
    honestly? I need these now.
    They look delicioussss

  2. My goodness I want these RIGHT NOW. These look like a foolproof cure to finals week. BAKE ME THINGS AND MAKE MY TESTS GO AWAYYYYY. Tehee love you! Can’t wait to be able to eat your tasty treats again!

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