Ingredients
Units
Scale
Brownies
- 1/2 cup butter
- 1 1/3 cup semi sweet chocolate chips
- 3 room temperature eggs
- 1 cup white sugar
- 1/2 tsp sea salt
- 2 tsps vanilla extract
- 1/4 cup cocoa
- 1 cup flour
- 3/4 cup salted caramel sauce ( recipe below)
- 1 cup chopped pecans, divided
- 1 cup mini chocolate chips, divided
Caramel Sauce
- 1/2 cup butter
- 6 tbsp brown sugar
- 2 tbsp golden corn syrup
- 2/3 cup sweetened condensed milk.
- 1/2 tsp vanilla extract
- 1 tsp sea salt
- 1/4 cup whipping cream
Instructions
- Preheat oven to 350.
- Line a 9X9 ” pan with parchment paper allowing overhang to aid in removing the brownies from the pan.
- Place the butter and semi sweet chocolate chips ( 1 1/3 cup) into a double boiler and warm until melted, whisk to combine, remove from the heat and let cool for 10 minutes.
- Whisk the eggs, one at a time, into the chocolate mixture,
- Mix in the sugar, salt and vanilla.
- Sift the cocoa and the flour and stir into the batter, pour 1/2 into the prepared pan and bake for 15 minutes.
- In the meantime make the caramel sauce, melt the butter in a sauce pan, add the brown sugar, corn syrup, vanilla, sea salt and sweetened condensed milk, bring to a boil, stirring continuously.
- Add the whipping cream and return to a boil, remove from the heat and allow to cool.
- Remove the brownie base from the oven and set aside.
- Once the caramel has cooled place 3/4 cup into a bowl, stir in 1/2 cup chopped pecans and 1/2 cup mini chocolate chips. Spread over the brownie base.
- Top with the remaining brownie batter. Sprinkle the remaining pecans and mini chocolate chips over top.
- Return to the oven and bake for an additional 25 minutes, remove from the oven and drizzle with the remining caramel ( you may have to warm it up to get it to drizzle evenly).
- Refrigerate for 2 hours before cutting. Store covered in the refrigerator.
- Category: baking, Dessert, Recipes