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Categories:
chocolate unsalted butter eggs brown sugar sugar vanilla flour flour salt caramels heavy whipping cream pecan halves chocolate heavy whipping cream
Viewed: 32 - Published at: 2 years agoIngredients
- 3 ounces unsweetened chocolate
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 3 eggs
- 12 cup brown sugar
- 1 cup granulated sugar
- 1 12 teaspoons vanilla extract
- 12 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 14 teaspoon salt
- 40 caramels
- 12 cup heavy whipping cream
- 2 cups pecan halves, toasted
- 2 ounces semisweet chocolate
- 14 cup heavy whipping cream
Method
- Brownies: Melt chocolate and butter in a heat-proof bowl over boiling water.
- Set aside.
- In a medium-sized bowl, beat eggs and sugars until smooth.
- Add vanilla and chocolate mixture, beat well.
- Beat in flour and salt.
- Pour mixture into a 13x9-inch dish and bake at 350 degrees for 20 minutes or until brownies are done.
- Set on wire rack to cool.
- Caramel Topping: Melt caramels and cream; bring to a boil.
- Stir in pecans until fully covered.
- Pour over brownies.
- Put in refrigerator to set (when brownies are firm).
- Ganache Topping: Bring cream to a boil.
- Pour over chocolate (heat proof bowl).
- Wait 5 minutes, whisk until blended.
- Drizzle over brownies in a zig zag pattern.
