Ellen Bales


Do these look and sound decadent, or what? I'm not normally much of a brownie fan but in this case I'll make an exception. Yumm!
Recipe: Best Loved Desserts Cookbook

★★★★★ 1 vote
Makes 25
30 Min
35 Min


1/4 c
whipping cream
3/4 c
2/3 c
packed dark brown sugar
1 Tbsp
light-color corn syrup
1 1/2 tsp
vanilla extract
6 oz
bittersweet chocolate, chopped
3/4 c
all purpose flour
2 tsp
unsweetened dutch-process cocoa powder
1/2 tsp
baking powder
1/4 tsp
1 c
pecan halves, toasted
1 c
granulated sugar
1/3 c
semi-sweet chocolate pieces


1For the caramel sauce: in a small heavy saucepan combine whipping cream, 1/4 cup of the butter, the brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat; stir in 1/2 tsp. of the vanilla. Cool slightly. Let stand at room temperature for 1 hour before serving.
2For the brownies: In a small saucepan combine bittersweet chocolate and the remaining 1/2 cup butter. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat and cool slightly.
3In a medium bowl stir together flour, cocoa powder, baking powder, and salt; set aside. Set aside 25 pecan halves. Finely chop remaining pecans; set aside.
4In a large bowl mix granulated sugar, eggs, and the remaining 1 tsp. vanilla. Beat with an electric mixer on medium to high until pale and thickened, about 4 minutes. Beat in the melted chocolate mixture. Gently fold in the flour mixture and finely chopped pecans until combined. Spread the batter evenly into a lightly greased 9x9x2-inch pan.
5Bake in a preheated 325-degree oven for 35 to 45 minutes or until a wooden toothpick inserted into the center comes out clean. Sprinkle chocolate pieces over brownies. Loosely cover with foil and let stand for 10 minutes. Spread chocolate pieces over the brownies. Arrange reserved pecan halves on brownies. Cool in pan on a wire rack. Serve brownies drizzled with caramel sauce.

About this Recipe