Sunday, November 27, 2011


4 oz good quality bittersweet baking chocolate
1/2 cup butter, cut into several pieces
1 cup packed brown sugar
1 tsp vanilla
2 large eggs
3/4 cup all-purpose flour
2 tbsp whole-wheat flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Lightly butter and dust with flour an 8-inch square baking pan; set aside.

In a 2 or 3-quart saucepan, melt the chocolate and butter together over low heat, stirring just until smooth.  Remove the pan from the heat and allow to cool to room temperature.

When chocolate mixture has reached room temperature, stir in the brown sugar and vanilla.  Add the eggs and mix well. 

In a small bowl sift together the flours, baking powder, and salt.  Slowly fold the flour mixture into the chocolate mixture and mix together well.  Stir in the chocolate chips.  Pour the batter into the prepared pan.  Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.

3/4 cup sugar
pinch of salt
1/3 cup light corn syrup
3 tbsp water
1/3 cup heavy whipping cream
1 tsp vanilla
1 1/2 cups chopped pecans

Once the brownie has cooled, combine the sugar, salt, corn syrup, and water together in a 3-quart saucepan.  Bring to a boil over medium heat and boil until it turns to a golden caramel.  Remove the pan from the heat and slowly add the cream and vanilla.  Quickly stir in the pecans, pour over the brownie layer in pan.  Cool on a wire rack.  When cooled, cover brownies and refrigerate until the caramel is firm.  This will take around 2 hours.

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