"These are some of the best brownies I’ve ever had. Fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and loaded with texture. There's a salted caramel and pecan filling that's sandwiched inside dense brownies, and there's chocolate chips and more pecans sprinkled on top. I used roasted, salted, unchopped pecan halves and if using raw nuts, toast them for 5 to 10 minutes in a 400F oven to enhance the flavor. The coffee and espresso don't make the brownies taste like coffee and enhance the chocolate flavor. Either make your own or use another thick, rich caramel sauce. Wait until the brownies are completely cooled before slicing. Slicing too early will result in a hot, gooey mess. I prefer brownies this rich to be served slightly chilled...."
INGREDIENTS
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Brownies
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1/2 cup unsalted butter (1 stick)
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6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)
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2 large eggs
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3/4 cup granulated sugar
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1 tablespoon vanilla extract
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1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
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1 teaspoon instant espresso granules, optional but recommended
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pinch salt, optional and to taste
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3/4 cup all-purpose flour
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Filling
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8 ounces (salted) caramel sauce (use The Best & Easiest Homemade Salted Caramel Sauce, Trader Joe's, or another favorite; plain is okay but I prefer salted caramel. Don't use ice cream sundae sauce, it's too thin)
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1 heaping cup pecans (I use roasted, salted, unchopped pecan halves; toast raw nuts for 5 to 10 minutes in a 400F oven to enhance flavor)
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Topping
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1/2 cup semi-sweet chocolate chips
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1/2 cup pecans
