Side Pannel
Caramel Pecan Fudge Brownies
Caramel Pecan Fudge Brownies
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Desserts
Ingredients List
- FOR THE BROWNIES
- 6 tablespoons unsalted butter
- 3 ounces dark chocolate chips
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground cayenne pepper
- 1/3 cup all-purpose flour
- 4 tablespoons cocoa powder
- 2 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon brewed coffee
- 1 cup pecans, chopped
- FOR THE TOPPING
- 1/2 cup caramel sauce (store-bought or homemade)
- 3 ounces dark chocolate chips
- 1 tablespoons heavy cream
- 1 tablespoons unsalted butter
- 1/4 cup pecans
- coarse sea salt
Directions
Preheat your oven to 350 degrees and line an 8x8in baking dish with foil (allowing enough overhang to pull out later). Spray the foil with a non-stick spray and set aside.
In a small saucepan, combine the unsalted butter and chocolate chips over low heat. Whisk frequently until the chocolate has melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk together the sea salt, cayenne pepper, flour and cocoa powder. Set aside.
In a large bowl, combine the eggs, granulated sugar and brown sugar. Whisk aggressively for 30 seconds until the mixture is extremely smooth. Add the vanilla extract, coffee and cooled chocolate mixture, and whisk again until combined.
Add the dry ingredients into the wet, and fold the ingredients together with a rubber spatula until the ingredients come together. Do not over-mix. Fold in the chopped pecans.
Pour the brownie batter into the prepared pan. Smooth the top with a rubber spatula so that it”™s even. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean (or with just a few crumbs). Transfer to a wire rack to cool slightly.
While your brownies are baking, warm your caramel sauce over low heat. Once warm, remove from heat.
Pour the caramel sauce over top of the brownies and smooth over with a rubber spatula. Let cool for about an hour. Transfer to the fridge for 30 minutes more if you find the caramel is not setting.
In a small saucepan, combine the dark chocolate chips, heavy cream and butter over low heat. Cook, whisking constantly, until the chocolate has melted and is shiny. Drizzle the chocolate sauce over the caramel brownies and sprinkle with pecans and coarse sea salt. Cover and return to the fridge to set completely (about 1 hour). Remove from fridge and pull the foil (with the brownies out of the dish). Cut into squares.
For best results, store in an airtight container in the refrigerator. Enjoy!
In a small saucepan, combine the unsalted butter and chocolate chips over low heat. Whisk frequently until the chocolate has melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
In a medium bowl, whisk together the sea salt, cayenne pepper, flour and cocoa powder. Set aside.
In a large bowl, combine the eggs, granulated sugar and brown sugar. Whisk aggressively for 30 seconds until the mixture is extremely smooth. Add the vanilla extract, coffee and cooled chocolate mixture, and whisk again until combined.
Add the dry ingredients into the wet, and fold the ingredients together with a rubber spatula until the ingredients come together. Do not over-mix. Fold in the chopped pecans.
Pour the brownie batter into the prepared pan. Smooth the top with a rubber spatula so that it”™s even. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean (or with just a few crumbs). Transfer to a wire rack to cool slightly.
While your brownies are baking, warm your caramel sauce over low heat. Once warm, remove from heat.
Pour the caramel sauce over top of the brownies and smooth over with a rubber spatula. Let cool for about an hour. Transfer to the fridge for 30 minutes more if you find the caramel is not setting.
In a small saucepan, combine the dark chocolate chips, heavy cream and butter over low heat. Cook, whisking constantly, until the chocolate has melted and is shiny. Drizzle the chocolate sauce over the caramel brownies and sprinkle with pecans and coarse sea salt. Cover and return to the fridge to set completely (about 1 hour). Remove from fridge and pull the foil (with the brownies out of the dish). Cut into squares.
For best results, store in an airtight container in the refrigerator. Enjoy!
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