Brownies with Pecans and Homemade Caramel Sauce

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11. I hope you guys will like it, because I literally can’t stop eating this brownies!

Brownies-with-Caramel-Sauce

Brownies-with-Caramel-Sauce

Brownies with Pecans and Homemade Caramel Sauce

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • all-purpose flour - 1/2 cup
  • unsweetened cocoa powder - 1/2 cup
  • light brown sugar - 1 cup
  • baking powder - 1 teaspoon
  • salt - 1/4 teaspoon
  • eggs - 2, lightly beaten
  • water - 1/3 cup
  • unsalted butter - 5 tablespoons
  • dark chocolate chips - 1/3 cup
  • vanilla extract - 1 teaspoon
  • chopped pecans - 3/4 cup
  • For the caramel sauce:
  • light brown sugar - 1 cup
  • water - 1/4 cup
  • light corn syrup - 1 teaspoon
  • warm heavy cream - 1/2 cup
  • unsalted butter - 2 tablespoons
  • vanilla extract - 1 teaspoon
  • salt - 1/2 teaspoon

Instructions:

  1. Preheat an oven to 350 F.
  2. Coat an 8 x 8-inch square pan with a cooking spray.
  3. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder.
  4. Add lightly beaten eggs and water, mix until smooth.
  5. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted.
  6. Pour chocolate mixture into the batter, add chopped pecans and mix well. Pour the batter into prepared pan.
  7. Bake for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool on a wire rack.
  8. To make the caramel sauce, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup bubbles.
  9. Lower the heat to medium-low and let the syrup cook undisturbed for 15-20 minutes, until it becomes dark amber.
  10. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth.
  11. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat.
  12. Let cool for a few minutes and add the vanilla extract.
  13. Serve warm brownies drizzled with a warm caramel syrup.

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