These were a little tricky to make, and admittedly, although I did use caramel in the recipe, it was quite hard to detect it in the finished product. Still, these were moist, rich brownies.
1.5 cups pecans
2 sticks unsalted butter
12 oz. bittersweet chocolate, chopped
1.5 cups sugar
4 large eggs
1 Tbs. vanilla extract
1.25 cups all purpose flour
1/2 tsp. salt
1 cup of caramel (see caramel post)
1 cup semisweet chocolate
1. Preheat oven to 350F and roast the pecans for around 8min. Coarsely chop them.
2. Line a 9x13 inch baking pan with aluminum foil, making sure that where the handles are for the pan that you go several inches beyond that length. Grease the foil.
3. In a saucepan over medium low heat combine the butter and chocolate, stirring until both are melted the it is of a smooth consistency. Transfer to a large bowl.
4. To the chocolate mixture add the sugar and vanilla mixture and with a whisk, mix until the sugar has been coated by the chocolate.
5. Add the eggs, and whisk for 1-2 min. until thick and glossy.
6. whisk in the flour and salt.
7. Transfer 1/2 the mixture to you pan lined with foil, bake for 20 min.
8. Let cool for 20 min.
9. Stir 1/2 the pecans into the caramel (if the caramel is cold, microwave it in 15 second increments until it is pliable) and spread over the cooled brownie bottom.
10. Pour the remaining brownie batter over the top (once again, if it has become hard, microwave in 15 second increments until it returns to its former consistency).
11. Sprinkle the remaining pecans bits, and the semi-sweet chocolate chips.
12. Bake at 350F for 20 or so min (mine required around 35 min - although I would check at 20min).
13. Cool the brownies completely in the pan, and remove from the pan by grabbing the excess foil from the handle edges.
14. These will keep for around 1 week at room temp.
Taken from :The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery & Cafe" by Rebecca Rather and Alison Oresman pp. 134-6.
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