Pecans and Caramel meet Cakey, Moist Brownies—need we say more; except, have the milk ready...
INGREDIENTS:
For the brownies:
- 8 ounces bittersweet chocolate, chopped into pea-size pieces
- 8 tablespoons unsalted butter (1 stick), plus more for coating the baking dish
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon fine salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon fine salt
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups toasted pecans, coarsely chopped
INSTRUCTIONS:
For the brownies:
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
- Combine the chocolate and measured butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from the heat and let cool slightly.
- Whisk the eggs, sugar, brown sugar, vanilla, and salt in a large bowl until the eggs are broken up and smooth. Add the chocolate mixture and stir to combine. Add the flour and baking powder and stir until just incorporated.
- Transfer the batter to the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Remove to a rack and cool completely.
- Combine the sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
- Remove from the heat, carefully pour in the cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
- Stir the pecans into the caramel mixture and immediately drizzle over the brownies. Spread evenly to cover the brownies. Cool completely before cutting.
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