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Ingredientes
- Â Â FIRST INGREDIENTS: For brownie layer
- 4 ounce semisweet chocolate, minced
- 1 ounce unsweetened chocolate, minced
- 1 stk (1/2 c.) unsalted butter, cut into pcs
- 1 c. packed brown sugar
- 1 tsp vanilla
- 2 lrg Large eggs
- 3/4 c. plus 2 Tbsp. all-purpose flour
- 1/4 tsp baking pwdr
- 1/2 tsp salt
- Â Â SECOND INGREDIENTS: For caramel-pecan layer
- 3/4 c. granulated sugar
- 1/3 c. light corn syrup
- 3 Tbsp. water
- 1/3 c. heavy cream
- 1 tsp vanilla
- 1Â 1/2 c. pecans (6 ounces)
Direcciones
- For garnish if you like: 1 oz semisweet chocolate
- Preheat oven to 350 degrees. Add in butter and flour a 9 inch square baking pan, tap off and throw away the excess flour.
- Make brownie layer:In a heavy 1 1/2-qt saucepan heat chocolate and butter over low heat, stirring, till smooth and remove pan from heat. Cold mix to lukewarm and stir in brown sugar and vanilla. Add in Large eggs, 1 at a time, beating well with a wooden spoon till mix is glossy and smooth. In a bowl sift together flour, baking pwdr, and salt and add in tochocolate mix, beating just till batter is combined well. Spread batter proportionately in pan and bake in middle of oven 30 to 35 min, or possibly till a tester comes out clean.
- Cold brownie layer completely in pan on a rack.
- Make caramel-pecan layer:In a heavy 3-qt saucepan bring sugar, corn syrup, water, and a healthy pinch salt to a boil over moderate heat, stirring till sugar is dissolved, and boil mix, withoutstirring, till it turns a golden brown caramel. Remove pan from heat and carefully add in cream and vanilla (mix will bubble up and steam). Stir in pecans and quickly pourmixture over brownie layer, spreading proportionately. Cold brownies completely in pan on a rack.
- For Garnish:In a double boiler or possibly metal bowl set over a saucepan of barely simmering water heat chocolate, stirring, till smooth and remove top of double boiler or possibly bowl from heat.
- Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to create a small hole. Squeeze chocolate decoratively over brownies.
- Refrigeratebrownies, loosely covered, till caramel is hard, at least 4 hrs. Cut chilled brownies into 16 squares and remove from pan while still cool. Let brownies come toroom temperature before eating. Keep covered and chilled in one layer, 5 days.
