How to make it

  • Preheat oven to 350.
  • Butter and flour a square baking pan then tap off and discard excess flour.
  • In heavy saucepan melt chocolate and butter over low heat stirring until smooth.
  • Remove pan from heat then cool mixture to lukewarm and stir in brown sugar and vanilla.
  • Add eggs 1 at a time beating well with wooden spoon until mixture is glossy and smooth.
  • Sift together flour, baking powder and salt then add to chocolate mixture.
  • Beat just until batter is combined then spread in pan and bake in middle of oven for 35 minutes.
  • Cool brownie layer completely in pan on a rack.
  • In heavy saucepan bring sugar, corn syrup, water and a pinch salt to a boil over moderate heat.
  • Stir until sugar is dissolved then boil mixture until it turns a golden caramel color.
  • Remove pan from heat and carefully add cream and vanilla.
  • Stir in pecans and quickly pour mixture over brownie layer spreading evenly.
  • Cool brownies completely in pan on a rack.
  • Chill brownies loosely covered until caramel is firm at least 4 hours.
  • Cut chilled brownies into squares and remove from pan while still cold.
  • Let brownies come to room temperature before eating.
  • Keep covered and chilled in one layer for up to 5 days.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Very very good.
    Was this review helpful? Yes Flag
  • atealee 9 years ago
    hmmm! i was going to use a boxed brownie mix, but after reading your recipe, this is the only way! thanks.
    Was this review helpful? Yes Flag

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