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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Yummy!! Moist and fudgy! Found this is The Family Kitchen cookbook by Debra Ponzek. Haven't tried this yet but keeping it here for safekeeping. Ingredients:
10 tablespoons butter |
1 1/2 cups sugar |
1/4 cup water |
24 ounces semi-sweet chocolate chips |
5 eggs |
1 1/2 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
caramel pecan frosting |
1 1/2 cups sugar |
2/3 cup light corn syrup |
6 tablespoons water |
1 pinch salt |
2/3 cup heavy cream |
2 teaspoons vanilla |
3 cups pecan pieces |
Directions:
1. Melt butter in pan over medium heat. Add sugar and water, bring to a boil over med-high heat. Remove from heat and add half the chocolate, stirring until smooth.
2. Whisk in eggs one at a time, beating well after each addition.
3. In a bowl, mix flour, salt, and baking soda. Gently mix into chocolate mix, then add the rest of the choc chips and vanilla.
4. Pour into a greased 9x13 pan and bake at 350 degrees for 30-35 minutes, until just firm in the middle. Let cool.
5. For the topping, boil sugar, corn syrup, water, and salt over medium heat, stirring until sugar dissolves. Let the caramel cook until it turns golden without stirring, 10-15 minutes.
6. Remove from heat and slowly add cream and vanilla. When it stops bubbling a lot, stir until smooth, then add pecans.
7. Spread over cooled brownies.
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