The recipe for my favorite brownies...
Prepare your favorite brownie recipe, but put it in a 13 by 9in pan. This is what I use for the brownie layer:
3/4 cup unsalted butter
3 ounces unsweetened chocolate coarsely chopped
3 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup plus 2 tablespoons flour
Preheat oven to 350. Grease a 13 by 9 in pan.
1. In a saucepan melt the butter and sugar on low heat. Once it's melted and mixed, let it cool for 10 mins.
2. Beat the eggs, butter and sugar together with a wooden spoon. Stir in the vanilla and beat in the chocolate mixture, and the salt. Add the flour and stir until smooth. Do not over mix it, it will make it tough.
3. Scrape batter into prepared pan and cook for 20 mins.
Note: You don't want to leave the brownies too under cooked because the caramel layer is going to be pretty gooey. Gooey + gooey = gooey mess!
Melt the caramels with the cream in a saucepan, stirring frequently until smooth. Once smooth, add the pecan and stir until evenly coated.
Let cool and then refrigerate until set.
Now for the chocolate drizzle...
Melt 3 ounces of semi sweet chocolate with 2 1/2 tablespoons heavy cream, and 1 teaspoon light corn syrup.
Drizzle the melted mixture over the top of the caramel pecan layer with a fork. Move the fork in a diagonal direction.
Put back in the fridge and let the chocolate drizzle get firm. Then cut and serve!
I serve little pieces because this brownie is insanely rich and decadent! Crazy good! Make sure you have lots of milk...