|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup chips (6 oz package) | semisweet chocolate chips | 2 | tablespoons | unsweetened cocoa powder | 1 | stick | unsalted butter, cold | 1 | cup, packed | brown sugar | 2 | teaspoons | vanilla extract | 2 | eggs | (3) Free Roaming Organic Brown Eggs | 1/4 | teaspoon | baking powder, Gluten free | 1/2 | teaspoon | salt | 3/4 | cup | flour, bread, enriched | 3/4 | cup | sugar | 1/3 | cup | corn syrup | 3 | tablespoons | water | 1/3 | cup, fluid (yields 2 cups whipped) | heavy cream | 1 1/2 | cups, chopped | pecans |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | preheat to 350 | | 2 | butter | | 3 | Brownie Layer:
melt chocolate | | 5 | spread mixture evenly into pan and bake in middle of oven for 30-35 minutes until done. | | 6 | Caramel-Pecan layer:
bring sugar, corn syrup, water, | | 7 | carefully add cream | | 8 | Garnish Layer:
in double boiler or metal pan, melt chocolate, stirring until smooth. Drizzle over cooled brownies | | 9 | Chill brownies loosely covered until caramel is firm - at least 4 hrs. Cut chilled brownies into 16 squares |
|
