Brownies + Pecans + Caramel = One pretty amazing dessert. And I usually HATE it when nuts come anywhere near my brownies, but if caramel is involved, it changes everything!
I really hope the pregnancy talk isn’t getting old…skip ahead if it is. But we went to the doctor yesterday and heard the heartbeat and it was such an amazing sound! I haven’t really started showing yet and I also haven’t had too many symptoms (at least compared to what other people seem to talk about), so it wasn’t feeling real (even though we got a pictures at 8 weeks). Now it definitely does! April 21st we find out if it’s a boy or a girl (I’m convinced it’s a boy…)
After the appointment Mike and I went on a fabulous 6 mile run to the beach. We haven’t run together in months because his IT band was having major issues, so yesterday was fantastic. We followed it up with a trip to the grocery store. I think we have set a new record for pounds of fruit in the house. I feel like the picture doesn’t accurately represent the amount taking over our kitchen.
There are also some strawberries in the fridge. There are worse things to fill your shelves with than fruit, though, right? I just hope we can eat it all before it goes bad. Pears, pineapples, grapefruits, 3 kinds of oranges, and bananas…
I guess it’s good to have stuff like that around to balance things like this, which are SO sweet and rich! They’re worth making though. Multiple people at both my work and Mike’s said they were the best brownies they’d ever had, which is a pretty serious declaration!
(adapted from The Gourmet Cookbook)
1 cup + 2 Tbsp all purpose flour
1/2 tsp baking powder
3/4 tsp salt
6 ounces semisweet chocolate, chopped
1.5 ounces unsweetened chocolate, chopped
1 1/2 sticks butter, softened
1 1/2 cups brown sugar
3/4 cup sugar
1/3 cup light corn syrup
3 tbsp water
1/3 cup heavy cream
1 tsp vanilla extract
1 1/2 cups roughly chopped pecans
3 ounces semisweet chocolate, chopped
To make the brownies:
Preheat the oven to 350 F and grease and flour a 13 x 9 pan.
Stir the flour, baking powder, and salt together with a fork.
Melt the chocolate and butter in a heavy-bottomed saucepan over low, stirring until smooth. Remove from heat, and stir in the brown sugar.
Beat in the eggs one at a time, then stir the flour mixture in, mixing just until combined.
Spread evenly in the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean.
Cool completely in the pan on a wire rack.
To make the topping:
Put the sugar, corn syrup, and water in a 3-quart saucepan over medium heat. Bring to a boil without stirring, and continue cooking (undisturbed) until golden.
While the sugar is boiling, bring the cream to a simmer in a separate, small saucepan.
Once the sugar mixture is golden, remove from the heat and stir in the cream, salt and vanilla. Stir until smooth, heating over low if it’s not coming together, stirring constantly.
Stir in the pecans then immediately spread over the brownies.
Let cool completely.
Melt the semisweet chocolate in a double boiler over medium-low heat. Drizzle over the caramel-pecan layer. Refrigerate for at least 2 hours, then cut into small squares (it’s easiest to do this if you warm the knife up by running it under hot water then drying it and slicing immediately).