Caramel fudge pecan brownies

4 Servings

Ingredients

Quantity Ingredient
¾ cup Granulated sugar
1¼ cup Unsalted butter (divided
Use)
4 larges Eggs (divided use)
4 ounces Semisweet chocolate, melted
4 teaspoons Pure vanilla extract
(divided use)
½ cup Plus 2 TBs all-purpose flour
(divided use)
pinch Salt
¾ cup Packed light brown sugar
3 cups Pecan halves
4 ounces Semisweet chocolate,
Chopped

Directions

Line a nine inch square pan with foil; butter foil. For chocolate layer, beat granulated sugar and ½ cup butter at high speed on mixer, until light, about 2 minutes. Add 2 large eggs; mix well. Mix in 4 ounces melted chocolate and 2 Tsp vanilla. After stopping mixer add ½ cup flour and salt; mix just until flour disappears. Place mixture in prepared pan and put in freezer while preparing next layer. (This keeps layers separate.) Preheat oven to 325 F. For pecan layer, melt ¼ cup butter in small pan. Add brown sugar; cook over low heat until smooth. Stir in 2 TBs flour and cook 30 seconds. Set aside to cool 10 to 15 minutes. Whisk 2 remaining eggs in small bowl.

Add 1 large spoonful of cooled brown sugar mixture; mix well. Whisk constantly, add eggs to brown sugar mixture. Stir in pecans and remaining 2 Tsp vanilla. Pour pecan layer over well-chilled chocolate layer. Bake until toothpick inserted in center comes out clean, about 45 minutes. Cool completely. For glaze, melt chopped chocolate with remaining ½ cup butter, whisk until smooth. Pour over cooled bars.

Tip pan to allow chocolate to cover bars. Refrigerate several hours before cutting into squares for serving. Makes 50 squares.

Per square: Calories 140 Fat 11g Cholesterol 30 mg Sodium 10 mg Percent calories from fat 71

Typos by Bobbie Beers

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