Aroma of Cinnamon Cake, Take One

Aroma of Cinnamon Cake, Take One - made July 14, 2012, recipe adapted from Baking Style by Lisa Yockelson

If it seems like I bake the most random things sometimes, it's because I do.  Or because I have a certain ingredient I need to use up so I look for any and all recipes that use it.  That's where this falls.  I had a Costco-sized tub of sour cream to use so I went hunting for sour cream recipes.  It never fails - whenever I'm stocking up on baking ingredients, I always optimistically think the expiration date is far away on something perishable and I'll have lots of time to use it all up.  I also think of all these recipes that use up said ingredient but I wasn't able to make them before because I didn't have that ingredient on hand at the time.  And now that I do, I'm going to whip up all those recipes and try them out.  Yeah, that's a nice thought.  Now if only I could remember half those recipes when it comes time to actually using up the ingredient when I have it marching towards its expiration date.

Anyway, whenever I have an excess of sour cream I have to use in a hurry, coffeecake-type creations are usually a safe bet to need sour cream.  Lisa Yockelson has two different version in Baking Style and I went with the first one.  This one turned out really well.  The cake was moist and cakey, not too light but not too heavy.  I modified by adding the glaze but you can leave it off if you wish.  I do recommend using more of the sugar-cinnamon filling and topping as a filling rather than a topping, especially if you end up doing the glaze.  This makes for a really good breakfast or brunch cake.

Sugar Cinnamon Filling and Topping

1/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

4 teaspoons ground cinnamon

Sour Cream Batter

1 2/3 cups unsifted bleached all-purpose flour

1/3 cup unsifted bleached cake flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

10 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

Glaze (optional)

1 cup confectioners’ sugar

¼ cup whole milk (more if needed)

1 teaspoon vanilla extract

1.     Preheat oven to 350°F.  Line a 9-inch square pan with foil and spray lightly with nonstick cooking spray.

2.     For the filling: combine granulated sugar, brown sugar and cinnamon in a bowl.  Set aside.

3.     For the batter, sift flours, baking powder, baking soda and salt onto a sheet of waxed paper.

4.     Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 1 minute.  Add the granulated sugar in 2 additions, beating for 1 minute after each portion is added.  Beat in the eggs.  Blend in the vanilla extract.  On low speed, beat in half of the sifted ingredients, the sour cream, and the remaining sifted ingredients.

5.     Spoon a little more than half of the batter into the prepared baking pan.  Sprinkle over half of the cinnamon-sugar filling.  Spoon the remaining batter on top in dollops.  If you wish, swirl the batter, using the tip of a rounded table knife or small offset palette knife.  Smooth the top with a palette knife or rubber spatula.  Sprinkle the remaining sugar-cinnamon filling over the top.

6.     Bake the cake for 45 minutes, or until set and a toothpick withdraws clean when tested about 2 inches from the center. 

7.     Combine the glaze ingredients, beating until smooth.  Add just enough milk to form a runny consistency.  Drizzle over warm (not hot) cake and let cool until set.

Linked to Crazy Sweet Tuesday, Trick or Treat Tuesday

"Best Ever" Chewy Chocolate Chip Cookies

Best Ever Chewy Chocolate Chip Cookies - made July 13, 2012 from Kelsey's Apple a Day blog

I'm always a bit skeptical whenever a recipe has a superlative in the title.  We all have different tastes and someone's idea of the perfect or "best ever" cookie may not match someone else's.  There's no one right set of taste buds.  That said, um, this really was an extremely good chocolate chip cookie. It didn't spread too much, the edges were crisp but not overly so, the texture of the cookie was chewy and stupendous and overall, I really liked it.  It wasn't too sweet either, although, granted, I have a high tolerance for sugar.  But this is exactly the type of cookie with a great taste and texture that I like.  I also stacked the odds in its favor and instead of chocolate chips, I cut up a large milk chocolate bar my parents had brought me from Switzerland last year.  Yeah, I know, I kept that chocolate block for months without even being tempted to open it.  So it seemed like a good idea to use it for cookies and it was.  Fortunately, when it's vacuum sealed, it lasts.

3/4 cup unsalted butter, softened 

3/4 cup brown sugar 

1/4 cup granulated sugar 

1 egg 

2 teapoons vanilla extract 

2 cups all purpose flour 

2 teaspoons cornstarch 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 cup milk chocolate chunks (or you can use milk chocolate chips or semisweet chips)

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. 

Chocolate Meets Chocolate Chip and they have a cookie

The Best of Everything Chocolate Chip Cookies - made July 13, 2012 from 125 Cookies to Bake, Nibble and Savor by Elinor Klivans

Still trying out a few more recipes from this book before I have to return it to the library.  This is a simple concept and a good one - make a chocolate chip cookie dough, add cocoa and melted semisweet chocolate to half the dough to make a chocolate dough then squish both doughs together to make a two-tone cookie.  It was pretty good although I would've preferred less spread in the cookie and the chocolate half somewhat takes over the regular chocolate chip cookie half.  But all in all, still pretty good as an extra twist on the traditional chocolate chip cookie.

1 ounce semisweet chocolate, chopped

1 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

8 tablespoons (1 stick) soft unsalted butter

½ cup firmly packed light brown sugar

6 tablespoons granulated sugar

1 large cold egg

1 teaspoon vanilla extract

1 tablespoon unsweetened Dutch process cocoa powder, such as Droste

2 cups (12 ounces) chocolate chips

1.       Preheat oven to 350°F (unless you’re chilling or freezing the dough before baking).

2.       Melt semisweet chocolate in a small bowl in the microwave at 50% power in 30-second intervals until melted and smooth when stirred.  Let cool slightly.

3.       Sift together the flour, baking soda, and salt; set aside.

4.       Put the butter, brown sugar, and granulated sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute until smooth.  Add the egg and vanilla and mix on low speed for about 15 seconds until blended thoroughly.  At low speed, add the flour mixture, mixing just until it is incorporated.

5.       Transfer half the dough to a medium bowl.  With the mixer on low speed, stir in the melted chocolate and cocoa powder until combined.  Stir in 1 cup of chocolate chips to each bowl of dough. If dough is soft, refrigerate until more firm.  Using a small spoon, scoop a rounded teaspoon of chocolate dough onto the spoon, the dip the spoon into the plan dough and scoop a rounded teaspoon of dough beside the chocolate dough.  Place paired dark and light dough mounds on the baking sheets, spacing them 2 inches apart. 

6.       Bake the cookies for about 11 minutes, or until the edges are dark golden, reversing the baking sheets after 6 minutes to ensure even browning.  Cool on the baking sheets for 5 minutes then transfer cookies to wire racks to cool completely.

Linked to Sweet Treats Thursday


 

Old-fashioned Oatmeal Pancakes

Old-fashioned Oatmeal Pancakes - made July 12, 2012 from Brunch Cookbook by Sunset

Continuing with the breakfast posts, I tried out this recipe for no other reason than I had buttermilk to use up (a common occurrence).  This is very similar to Margaret's Oatmeal Hotcakes that I had blogged before, both in terms of appearance, texture, taste and soaking the oats in buttermilk overnight.  I did like the subtle flavor of cinnamon in these though and, when cooked properly and eaten right away, these have crisp edges and a nice oatmeal-y texture in the middle.  It's not too sweet so I prefer eating it with maple syrup rather than butter.  Be warned though that this is pretty filling.  1 pancake is plenty for breakfast.  I made a half recipe and it made 4 regular-sized pancakes.

2 cups regular rolled oats

2 cups buttermilk

2 eggs, lightly beaten

¼ cup butter, melted and cooled

½ cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

1.     In a bowl, combine oats and buttermilk; stir to blend well.  Cover and refrigerate until next day.

2.     Just before cooking, add eggs and melted butter; stir just to blend.  In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened.  If batter seems too thick, add more buttermilk, up to 3 tablespoons.

3.     Preheat a griddle or large frying pan over medium heat; grease lightly.  Spoon batter, about 1/3 cup for each cake, onto griddle; spread batter out to make 4-inch circles.  Cook until tops are bubbly and appear dry; turn and cook other side until browned. 

Dutch Baby Pancake

Dutch Baby Pancakes - made July 4, 2012 from A Flock in the City blog

Apple Pancake from the Original Pancake House

No, I didn't make the above pancake myself.  It's the Apple Pancake from the Original Pancake House and is one of their specialties which takes 15 minutes to bake and bring out.  It's worth the wait.  What I liked best about it was the texture of the pancake.  It was more like a bread pudding but without the bread.  And we know about my love for bread pudding.  Ever since I tried this at the Original Pancake House, I've wanted to make it myself, at least the pancake part since that was my favorite part of the dish.  Thanks to A Flock in the City's blog recipe for Dutch Baby Pancakes, I think I've come close.

I've re-written the recipe to make only 1 pancake and made mine in an 8-inch cast iron pan.  I also modified the directions to add the wet ingredients to the dry ingredients.  When I did it the other way 'round, I ended up with too many lumps because there's more wet ingredients than dry.  I didn't want to overmix it by getting all the lumps out so I ended up straining the batter before putting it into the cast iron pan.

Despite having no chemical leavening, this rose obligingly during baking, although it does deflate like a fallen souffle minutes after you take it out of the oven.  This isn't too sweet so you can sweeten it up with syrup or a dusting a powdered sugar or fruit if you wish.  It's best served warm but it wasn't too shabby at room temperature either.

 

4 tablespoons butter

1 cup of milk
4 eggs
1 teaspoon vanilla extract
1 cup of flour
2 1/2 tablespoons sugar
1/8 teaspoon salt

1. Put butter in cast iron pan; place pan in a 425-degree oven until the butter is melted and bubbly (you want it hot, but don’t burn the butter).
2. Combine milk, eggs, and vanilla. Beat well.
3. Combine the flour, sugar and salt. Add a little of the wet ingredients, mixing slowly to form a smooth paste. Gradually add the rest of the wet ingredients, mixing gently to prevent lumps.  Do not overmix.
4. Pour the batter into the hot pan.
5. Bake for 20 minutes or until well-raised and brown on top.  Serve immediately.  Serve with butter, syrup and/or powdered sugar if desired (optional).

 

Biscoff-Stuffed White Chocolate Chip Cookies

Biscoff-Stuffed White Chocolate Chip Cookies - made July 4, 2012 from The Rickett Chronicles blog

I like to look for cookie recipes that are a little different from the norm and I liked how this incorporated biscoff spread; it's like a cookie within a cookie.  Or at least a cookie filling within a cookie.  The original picture and post from The Rickett Chronicles shows the biscoff filling leaking out when the cookies baked.  I was a bit more anal about it and completely sealed the spread inside the cookie dough, partly because I didn't know if the texture of the spread would change if it was exposed to high baking heat and partly because I'm sometimes a neat freak, even in baked cookies.

Regardless, these cookies were amazing.  Without the biscoff filling, it's a fantastic white chocolate chip cookie on its own merit.  With the biscoff filling, it adds another flavorful dimension.  Because I was sealing it all up, I didn't use very much spread though.  Next time I would add more, even if it meant making bigger cookies (not a bad problem to have).  I really liked the taste and texture of these cookies and they didn't spread too much which is always something I look for in a good cookie.

1 stick (8 tablespoons) unsalted butter, softened 
1/2 cup sugar 
1/2 cup brown sugar, packed 
1 egg
1 1/2 teaspoons vanilla 
2 cups all-purpose flour 
1/2 tsp baking soda 
1/2 tsp salt 
1 1/4 cups white chocolate chips 
1 cup Biscoff Spread (I used Speculoos Cookie Spread)

1. Preheat oven to 350 degrees.
2. Line a large baking sheet with a silpat liner or parchment paper.
3. In a stand or electric mixer, beat butter and sugars until well combined.
4. Add eggs and vanilla beating until well combined.
5. Place flour, baking soda and salt into a large mixing bowl. Stir to combine.
6. Slowly add to the wet ingredients along with white chips until just combined.
7. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
8. Using your thumb, press a well into each cookie for the Biscoff.
9. Using a small spoon, scoop about 1 tablespoon Biscoff into each well of the cookie.
10. Place another scoop of cookie dough on top and press edges gently. The Biscoff will not be completely enclosed and will be visible around edges.
11. Bake for 12-15 minutes, until edges are just golden brown.
12. Let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.

 

A Really Good Brownie

A Really Good Brownie - made July 4, 2012 from 125 Cookies to Bake, Nibble and Savor by Elinor Klivans

This is the actual title of the recipe in Elinor Klivans' book (which I borrowed from the library) and I think it's a deceptively modest one.  I would rename it A Really, Really Excellent Brownie instead.  Because it was.  I was a little skeptical on using shortening in it as I'm not a big fan of shortening in baked goods.  Butter gives better flavor.  But I'm glad I stuck to the recipe as directed because it worked.  As advertised in her preface to the recipe, this brownie was rich and fudgy with a nice dark chocolate flavor from the unsweetened chocolate.  Last weekend, when I went to Vegas for the World Pastry Championship, I was staying at my sister's so I made this for one of my nieces who had asked for Nutella Crunch Brownies.  I tried out this new brownie recipe and just added the nutella crunch topping to meet her request.  It worked really well as the crunchy topping was a sweet contrast to the dark chocolate richness of the brownie itself.  I preferred this one "dressed up" with the topping for that complementary taste and texture. It'd be fine plain as well but go for the extra decadence and make the topping too.  Don't overbake this or you won't get the fudgy texture.

8 tablespoons (1 stick) unsalted butter

½ cup (8 tablespoons) vegetable shortening

5 ounces unsweetened chocolate

4 large eggs

¼ teaspoon salt

2 cups sugar

2 teaspoons vanilla extract

1 cup unbleached all-purpose flour

1.     Position a rack in the middle of the oven.  Preheat oven to 325°F.    Line a 9 x 9” baking pan with foil and lightly spray with nonstick cooking spray.

2.     Melt the butter, shortening, and unsweetened chocolate in the top half of a double boiler set over hot, not simmering, water.  Stir until melted and smooth.  Let cool for 5 minutes.

3.     Put the eggs and salt in the large bowl of an electric mixer and mix at medium speed for about 30 seconds until the eggs just begin to look fluffy.  Add the sugar and beat for 1 minute until the mixture thickens and the color lightens.  Decrease the speed to low and mix in the melted chocolate mixture and vanilla until thoroughly combined.  Add the flour, mixing just until incorporated.  Spread the batter evenly in the prepared pan.

4.     Bake for about 50 minutes, until a toothpick inserted in the center comes out with moist crumbs clinging to it.  Cool completely before cutting and serving.

Linked to Sweet Treats Thursday
 

Crock Pot Mac and Cheese

Crock Pot Mac and Cheese - made July 4, 2012 from Feeding My Temple blog

I adapted this recipe from Feeding My Temple's blog, mostly to adjust to the ingredients on hand in my pantry.  I didn't have enough evaporated milk called for in her recipe so I increased the amount of regular whole milk.  I also have an issue with most of the stuff I make in a crock pot ending up too liquidy or soupy so I added an extra ounce of macaroni shells just to be on the safe side.  Lastly, I had some basil parmesan meatballs to use so I chopped those up and threw them into the crock pot during the last 30 minutes of slow cooking just for added protein.

This turned out pretty well and is super easy to throw together.  I might add a bit more cheddar cheese next time and use diced ham instead of the meatballs as the meatballs competed a bit in flavor with the mac and cheese but overall, it's the perfect dish for someone who's as cooking-impaired as I am.  It didn't get soupy and made a nice creamy texture for the sauce.  It's a bit high in calories and I tend to want to consume large amounts of creamy pasta but I portioned the dish out into small portions so each meal would be in line with a reasonable intake.  Which means it made enough portions to feed me for a couple of weeks.

8 (or 9) ounces macaroni shells
2 teaspoons olive oil
5 ounces evaporated milk
1/2 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups sharp Cheddar cheese, shredded
4 tablespoons butter, melted

1. Cook the macaroni according package directions. Drain and rinse well. 
2. Generously butter (or spray with non stick cooking spray) the sides and bottom of a 3 1/2- to 4-quart slow cooker.
3. Combine all ingredients and add cooked macaroni shells.  Cook on low for 2 1/2 - 3 hours, stirring occasionally.

Linked to Whatcha Whipped Up Wednesday
  

2012 World Pastry Championship

Although I still have 4-5 more recipes from last week to put up, I'm inserting this post now as I just got back from a mini vacation - I went to the 2012 World Pastry Championship in Las Vegas, NV.  It's been on my bucket list for over 10 years to watch the competition in person and I finally, finally was able to go.  It's held every other year and when it's not the World Pastry Championship, it's the National Pastry Championship for the US teams.  But this year was the world competition and the teams competing were from Japan, Mexico, South Korea, Netherlands, China and USA.  This is the Olympics of the pastry world.  And there certainly were some Olympian chefs there.

This wasn't in the competition but was a sample plated dessert from one of the sponsor booths

Check out the link so you can see what the competition is about - each team has 13 hours, spread over 2 days, to come up with a set of plated desserts to be judged on Day 1 then a sugar showpiece, a chocolate showpiece and petits gateaux for Day 2.  And trust me, this is no easy feat. These chefs are amazing, every single one of them.  I am no expert but during culinary school, I did enough sugar work and chocolate work to know how hard it is and the kind of skill you have to have to even make it to this competition. It takes years of experience and practice.  Some teams practiced for the 13-hour competition with as many as 30 or more 13-hour practice runs of their own for a year and a half.  Imagine that kind of dedication in addition to doing your day job.

Day 1 was mostly a lot of prep for Day 2 although they did complete the plated desserts in time for judging.  It was fascinating to watch the chefs in action.  No movements were wasted, it wasn't the flurry and drama you sometimes see on Food Network (ahem, Chopped, Cupcake Wars, etc); instead everything was streamlined efficiency.  As soon as one task was done, they began another.  They were also judged on how they worked and it was impressive to see sponge cakes being made (often the base for the plated desserts) swiftly, wrapped up, station cleaned, then pastry cream - make, wrap, put away, clean - then mousses and fillings.  Each member of the team had their own jobs to do and they were focused.

One of the plates of petits gateaux we were (very briefly) allowed to photograph

There are various teams of judges and various elements of the competition being judged.  Not just the finished products in terms of taste and appearance but also the way they did their work.  The taste judging is done "blind" with each team getting assigned a number.  The judges don't know which team's products they're judging and their backs are to the team kitchens when they sample the desserts.

Each team must produce

• 1 sugar showpiece
• 1 chocolate showpiece
• 1 sugar/chocolate amenity presentation piece for displaying bonbons on buffet table
• 14 identical plated desserts
• 3 different types of chocolate bonbons
• 3 identical entremets
• 3 identical entremets glace
• 3 different types of petits gateaux

The highlight of the competition is always the showpieces at the end.  Each team has to create one showpiece made of sugar and one of chocolate.  This year's theme was astrology and it was interesting to see how each team interpreted that for their showpieces.  There are very strict rules in terms of the type of shapes they can use and what equipment is permissible or not.  They also must transport their showpieces from their stations to the display table.  Many a heart has been broken when a showpiece shatters.  The pictures below do NOT do these showpieces any justice.  They're much more impressive in person.  Apologies that my camera didn't always take the clearest pictures.  The lighting was poor in some places and it was difficult to get a clean shot of the displays with so many people around.  You can't exactly ask a judge blocking the display table to step aside during their judging so you could take a good picture.  Bear in mind, each showpiece is made out of entirely chocolate or entirely sugar, nothing else, rendering them even more incredible.

Team Japan: chocolate showpiece on the left, sugar showpiece on the right

Team Mexico

Team South Korea

South Korea was heartbreaking because in transporting their chocolate showpiece, half of it fell off.  They could only put the other half out for judging. Then shortly after the judging began, the sugar showpiece toppled and this was all they were left with:

Team South Korea's shattered showpieces

Team Netherlands

Team China: sugar dragon and chocolate dragon

Sadly, Team China's chocolate dragon later shattered as well

Team USA had a "cock fight" between the chocolate rooster and the sugar rooster

 As a spectator, I could only get close enough to the teams on the ends to really see what they were working on.  Team Japan was on one end but they had a large contingent of supporters so it was hard to get really close.  Team USA had the most supporters because of the competition's home-country location so it was also hard to squeeze in on that end but I got lucky a couple of times and managed to get up close.  I saw that sugar rooster "come to life" before my eyes and it was nothing short of amazing.  On Day 1, I could see all the elements being put together but since I didn't know what they were building, it was hard to picture it.  But once it did all come together, literally before my eyes, it was beyond mind-boggling that what you see above is all made out of sugar.  Sugar, water and some food coloring.  Astonishing.  Hats off to all the chefs in the competition.

I didn't stay for the awards dinner and I'm still waiting for the website to be updated but I believe I heard Team USA won!  Based on showpieces alone, I would've gone with either Team Japan or Team USA so I'm glad one of my top 2 favorites took the championship.

ETA: just found out Team USA won first place for the degustation award and 2nd place overall in the championship.  Team Japan won first place overall and Team Netherlands won third place.  Congratulations to all the talented chefs from all of the teams.  Every recognition was well deserved.  Here's the press release from the French Pastry School

Banana Caramel Brownies

Banana Caramel Brownies - made July 4, 2012 from 125 Cookies to Bake, Nibble and Savor by Elinor Klivans

I don't know that I would really call these brownies since they don't have chocolate in them; they should technically be called blondies.  But they do have the "fudgy" texture of a good brownie.  The batter was a bit thin which made me suspect the caramel would sink to the bottom and I was right.  The batter wasn't stiff enough to hold the weight of the caramel during baking.  I think that's partly because the salted caramel I used was heavy in the first place, even when warmed up to make it easier to swirl into the batter.  In hindsight, I should've thinned it a little with some heavy cream.  Nevertheless, this was a good banana blondie, a bit more dense ("fudgy") than a banana cake but pretty tasty.  Next time though, I would use a regular caramel instead of the salted caramel; I think that would be more complementary to the taste of the banana.

1 1/3 cups unbleached all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

8 tablespoons (1 stick) soft unsalted butter

1 1/3 cups packed light brown sugar

1 teaspoon vanilla extract

1 ½ cups sliced and mashed bananas (about 3)

2 large eggs

¾ cup caramel (I used the Salted Caramel from Trader Joe’s)

1 cup coarsely chopped pecans (optional, I left them out)

1.     Position a rack in the middle of the oven.  Preheat oven to 325°F.    Line a 9 x 9” baking pan with foil and lightly spray with nonstick cooking spray.

2.     Sift the flour, baking powder and salt together and set aside.

3.     Put the butter in the large bowl of an electric mixer and beat on low speed for 15 seconds.  Add the brown sugar and vanilla until the mixture is creamed thoroughly, about 1 minute.  Mix in the mashed bananas.  Add the eggs, blending until they are incorporated.  Slowly add the flour mixture and mix just until it is incorporated and the batter is smooth.  Stir in ¼ cup of the caramel filling until it is blended with the batter.

4.     Spread the batter evenly in the prepared pan.  Drizzle the remaining ½ cup caramel filling over the top.  Draw a thin metal spatula gently through the batter to swirl in the caramel, leaving swirls of caramel on top.  Sprinkle the pecans evenly, trying to drop them wherever caramel is showing through.

5.     Bake for about 50 minutes, or just until a toothpick inserted in the center comes out clean.  Cool the brownies in the pan on a wire rack.