Categories: Desserts, Make Ahead

Ingredients

• CARAMEL
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1 1/4 cups (8 3/4 ounces) sugar
• 6 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• BROWNIES
• 8 tablespoons (1 stick) unsalted butter
• 4 ounces bittersweet chocolate, chopped coarse
• 2 ounces unsweetened chocolate, chopped coarse
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup (7 ounces) sugar
• 2 teaspoons vanilla extract
• ⅔ cup (2 ⅔ ounces) pecans, chopped
• ⅓ cup (2 ounces) semisweet chocolate chips (optional)
• 25 pecan halves (2 ounces), toasted

Directions

1. FOR THE CARAMEL: Combine the water and corn syrup in a medium saucepan, then following the photos, pour the sugar into the center of the pan (don’t let it hit the pan’s sides). Gently stir the sugar with a clean spatula to moisten it thoroughly. Bring to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the liquid has a faint golden color (about 300 degrees on a candy thermometer), 6 to 10 minutes.

2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel has a dark amber color (about 350 degrees on a candy thermometer), 1 to 3 minutes. Off the heat, slowly whisk in the cream until combined (the mixture will bubble and steam vigorously). Stir in the butter, vanilla, and salt. Transfer the caramel to a microwave-safe bowl and set aside.

3. FOR THE BROWNIES: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8-inch square baking pan with a foil sling and grease the foil. Melt the butter and chocolates together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.

4. In a small bowl, whisk the flour, baking powder, and salt together. In a large bowl, whisk the eggs, sugar, and vanilla together. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated. Stir in the chopped pecans and chocolate chips (if using).

5. Following the photos, spread half of the brownie batter evenly in the prepared baking pan, then drizzle with a scant ¼ cup of the caramel. Drop the remaining brownie batter over the top in large dollops and spread into an even layer. Drizzle a scant ¼ cup more caramel over the top. Run a butter knife through the batter to create swirls.

6. Bake the brownies until a toothpick inserted into the center comes out with only a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking. Let the brownies cool completely in the pan, set on a wire rack, about 2 hours.

7. Heat the remaining caramel (you should have about ¾ cup) in the microwave, stirring occasionally, until warm and pourable but still thick (do not boil), 45 to 60 seconds. Pour the warm caramel over the brownies and spread into an even layer.

8. Refrigerate the brownies, uncovered, until the caramel has set, about 2 hours. Lift the foil flaps to remove brownies from the pan. Cut into 25 squares. Press a pecan half onto the surface of each brownie and serve.

9. To Make Ahead: The cooled, uncut brownies can be wrapped in plastic wrap, then foil, and frozen for up to 1 month. Thaw the brownies completely at room temperature (do not unwrap), about 4 hours, before cutting and serving.

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