Directions: |
Directions:Preheat oven to 350º and place rack in the center of the oven. Spray a 9" x 13" baking pan with non-stick cooking spray. Set aside.
To toast pecans: Spread pecan halves out on a parchment lined baking sheet. Bake at 350º for about 8-10 minutes until pecans start to brown lightly, let cool, set aside.
Place unsweetened chocolate and butter in a medium sized glass mixing bowl. Microwave on high for 1 minute. Stir, if chocolate is not melted completely, return to microwave for 15 seconds, stir again. If still not melted, return for another 15 seconds and stir again. Alternatively, place glass mixing bowl containing chocolate and butter over a pan of boiling water, and stir until chocolate is melted and combined with the butter. Meanwhile, with your electric mixer beat together the granulated sugar, brown sugar and eggs until smooth. Add the vanilla and beat until combined. Add the chocolate butter mixture and beat until combined. Scrape down the sides of the bowl and on low speed beat in the flour and salt. Spread into the prepared pan. Bake for about 20 minutes or until the brownies are just barely firm to the touch. Remove from oven and place on a wire rack to cool.
Caramel Topping: In a 3 qt heavy saucepan combine the sugar, corn syrup, water and salt. Over medium heat, stirring constantly, bring the mixture to a boil.. Once it boils, stop stirring and cook the mixture until it turns a golden caramel color, about 10-12 minutes. (Swirl the pan as needed so the caramel cooks evenly, but do not stir.) While the caramel is browning, measure the heavy cream in a glass measuring cup, add the vanilla, then heat in the microwave for 1 minute on high (heating the cream will reduce the steam and spatter when you add it to the caramel mixture.) When caramel is a deep golden brown, remove from heat carefully stir in the cream/vanilla mixture, be careful it will still steam and sputter a bit. Beat until completely incorporated, then pour evenly over the pecans on the brownies. Let cool to room temperature, then cover and refrigerate about an hour or until caramel is firm.
***** If you want to, you can put 40 unwrapped Kraft caramels in a glass bowl with 1/2 cup heavy whipping cream and stir it over a pan of boiling water until caramels are melted and mixture is smooth and use this mixture instead of the homemade caramel above. I personally don't think the consistency is as good as it tends to seep into the brownie layer.
Ganache Layer: Place chocolate chips in a medium sized glass bowl. Put heavy cream in a small saucepan and heat until little bubbles form on the edges, do not boil. Pour hot cream over the chocolate chips, stir until chocolate is completely melted and mixture is smooth and shiny. Pour ganache over caramel layer, spread evenly. Return to refrigerator until ganache is set. With a sharp knife cut brownies into 48 bars. Store, covered in the refrigerator, for 7 to 10 days or these freeze well too.
Alternatively, drizzle 1/4 of the ganache over the caramel layer in a random swirly pattern, leaving caramel and pecans showing and save the remaining ganache in the refrigerator to heat up for hot fudge on ice cream - it makes really great hot fudge!
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