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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This is a recipe from Cooks Illustrated Magazine. It's not as difficult as it might look. Please don't shortcut by unwrapping caramel candies. The homemade is unbelievable! Also, I always double this and bake it in a 9 x 13 cake pan. Read more . There is no sense going to the bother for any less. I gave some of these to the guys in the next door business and one said it was the best dessert EVER . Ingredients:
caramel |
1/4 cup plus 2 tablespoons heavy cream |
1/4 teaspoon salt |
1/4 cup water |
2 tablespoons light corn syrup |
1-1/4 cups sugar |
2 tablespoons butter |
1 teaspoon vanilla |
brownies |
1 stick butter, cut into pieces |
4 ounces bittersweet chocolate, chopped |
2 ounces unsweetened chocolate, chopped |
3/4 cups flour |
1/2 teaspoon baking powder |
2 large eggs, at room temperature |
1 cup sugar |
1/4 teaspoon salt |
2 teaspoons vanilla |
2/3 cup chopped pecans |
1/3 cup chocolate chips |
1/2 cup pecans, toasted and coarsely broken |
Directions:
1. Combine cream and salt in small bowl. Stir well to dissolve salt.
2. Combine water and corn syrup in heavy bottomed, 2- to 3-quart saucepan. Pour sugar into center of saucepan, taking care not to let sugar granules touch side of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat.
3. Cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, about 3 to 5 minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more.
4. Reduce heat to medium low. Continue to cook, swirling occasionally, until caramel is a light amber color and registers about 360 degrees on a candy thermometer.
5. Remove saucepan from heat and carefully add cream to center of pan. Stir with whisk (mixture will bubble and steam), until cream is fully incorporated and bubble subsides. Stir in butter and vanilla until combined.
6. Transfer to microwaveable cup or bowl and set aside.
7. Adjust oven rack to center, heat to 325. Line a 9-inch square pan with foil, with edges of foil over sides of pan. Spray foil with non stick spray.
8. Melt butter, bittersweet and unsweetened chocolates, stirring until smooth. Set aside to cool slightly.
9. Meanwhile, whisk together flour and baking powder in small bowl. Set aside.
10. When chocolate has cooled slightly, whisk eggs in large bowl to combine. Add sugar, salt and vanilla. Add chocolate mixture, whisk until homogenous. Add flour mixture, stir until almost combined. Add pecans and chocolate chips. Mix until incorporated and no flour streaks remain.
11. Distribute half the brownie mixture into pan, spreading in even layer.
12. Drizzle scan 1/4 cup caramel over top.
13. Drop remaining batter in large mounds over caramel layer. Spread evenly, and into corners, with rubber spatula.
14. Drizzle additional scant 1/4 cup caramel over top. Using the tip of a butter knife, swirl caramel and batter.
15. Bake until toothpick inserted in center comes out clean, about 35-40 minutes. Cool brownies in pan on wire rack to room temperature, abut 1-1/2 hours.
16. Heat remaining caramel just until warm and pourable but still thick. Pour over brownies. Using spatula, spread caramel to cover surface. Sprinkle toasted pecans over and press in lightly.
17. Refrigerate uncovered at least 2 hours.
18. Remove brownies from pan. Cut into squares, serve cold or at room temp.
19. Store in refrigerator in ONE layer.
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