Chocolate Caramel Brownies

Chocolate Caramel Brownies - made August 19, 2011 from The Brownie Experience by Lisa Tanner

Once upon a time, this was my most prized brownie recipe.  I discovered it early in college and it was always an instant hit whenever I made it.  When people asked me for the recipe, I regretfully couldn't (or let's face it, I wouldn't) share it because I felt it was "my" recipe and I didn't want just anyone to be able to duplicate it.  I referred to it a couple of years ago in my lemon bar post and the bad experience I had with someone who I did share it with.  After how she turned into a Single White Female episode, I was soured on sharing it with anyone else.  Only my nieces were the exception and I even published as part of a tastebook to give to them.

Since then and since embarking on my blog, I've gotten a lot less territorial about recipes.  And I'm finally ready to share this one, partly because it's my pay-it-forward for all the great recipes people have shared with me and partly because, oh yeah, I'm over being selfish, narcissist and what-all with it.  LOL.  I made this brownie yesterday at the request of one of my nieces as this is her favorite.  Can't say no, now can I?

Some tips to make this recipe a success and I've learned this through many years of trial and error with this recipe.

1. Toast the pecans to bring out their flavor.
2. The caramel is the trickiest part of the brownie.  When done correctly, the end result will be an almost chewy toffee-like topping with a slight crunch brought out by the caramelized pecans.  When done incorrectly, it's grainy and greasy.  When you're melting the butter and brown sugar together, whisk it constantly to keep it emulsified and melt it over medium to low heat.  If the butter gets too hot, it'll be harder to emulsify with the brown sugar.  I never use a candy thermometer but you know when it's done when it's golden brown and a thick liquid.  If it's too brown or too thin, it got overheated and isn't whisked together enough. Don't start making the caramel until the brownies have been baking for at least 10-12 minutes.  You want to time it so that the caramel is ready to pour over the brownies right when the brownies are ready to come out of the oven for the first baking.
3. Make sure to bake the brownies adequately.  A common mistake I've made in the past is not baking the brownies long enough before I add the caramel and then the brownies come out flat and stick to the foil lining.  It tastes okay but it'd be better if they were properly baked.

1/2 cup butter
4 ounces unsweetened chocolate
4 eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup flour
1 cup pecan halves, lightly toasted
1 1/2 cups chocolate chips

Caramel Syrup
1 cup butter
2/3 cup dark brown sugar, tightly packed

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of double boiler set over hot, not simmering, water, melt butter and unsweetened chocolate, whisking until completely melted and smooth; set aside.
3. In a medium-sized bowl, beat eggs with wire whisk; beat until light. Beat in sugar, salt and vanilla until blended. Stir in chocolate mixture then flour. Stir until combined. Pour into prepared pan.
4. Bake 15-20 minutes or until top is firm to touch and center doesn't jiggle. While brownie is baking, prepare caramel syrup: melt butter and brown sugar in heavy saucepan over medium-low heat, whisking constantly as mixture melts. Whisk until combined and mixture begins to bubble and boil. Do not overheat.
5. Remove brownies from oven and carefully sprinkle top with pecans. Brownies should be baked enough to hold weight of pecans without sinking. Pour caramel evenly over surface. Return to oven and bake 10 minutes longer or until caramel is bubbling over entire top of brownie. Remove from oven and immediately sprinkle with chocolate chips. Let chocolate melt slightly. Cool completely before cutting and serving.

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