Decadent Brownies Recipe

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Decadent Brownies

Susan Austin


Serve these up in small squares...they are worth the calories!

★★★★★ 1 vote
10 Min
35 Min


1 1/2 stick
unsalted butter
3 oz
unsweetened chocolate
1 c
granulated sugar
3/4 c
firmly-packed dark brown sugar
3 large
1 1/2 Tbsp
vanilla extract (i am an adams extract fan for life!)
1 Tbsp
instant expresso powder
1 Tbsp
boiling water
1 c
unbleached white flour
1/4 tsp
1 c
chopped pecans
1/2 c
heavy whipping cream
1 c
firmly-packed light brown sugar
2 Tbsp
unsalted butter
1 1/4 Tbsp
karo (white) syrup
1 1/4 Tbsp
vanilla extract


1Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, leaving an inch or two hanging off of all sides. Spray with PAM.
2In a double boiler, melt the butter and chocolate. Stir in the white and brown sugars; add the eggs and vanilla, and stir until the batter is smooth. In a small bowl, combine the espresso and water - stir into the brownie mixture. Add the flour and salt, stir well, and pour onto the foil, spreading evenly. Bake about 30 minutes (do not overbake, as they should be slightly most inside). Cool completely.
3Bake the pecans on a cookie sheet for about 8 minutes (you can do this while the brownies are baking as well).
4Combine the whipping cream, brown suguar, butter, and Karo in a saucepan. Stir over low to medium heat until smooth. Bring to a slow boil; boil without stirring for 6 minutes. Remove the mixture and let cool - about 5 to 7 minutes. Atir in vanilla and pecans. Remove them from the pan (with the foil) and place flat on countertop or cutting board. Cut into small squares, as they are decadent!

About this Recipe

Course/Dish: Other Desserts