Decadent Brownies

Decadent Brownies

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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

How to Make Decadent Brownies


  1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, leaving an inch or two hanging off of all sides. Spray with PAM.
  2. In 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.
  3. Bake the pecans on a cookie sheet for about 8 minutes (you can do this while the brownies are baking as well).
  4. Combine 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!

Printable Recipe Card

About Decadent Brownies

Course/Dish: Other Desserts

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