Pecan Caramel Brownie

Based on Chow’s recipe


For the brownies

  • 8 ounces bittersweet chocolate, chopped into pea-size pieces
  • 8 tablespoons unsalted butter (1 stick)
  • 1 tbsp coffee/espresso
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

For the caramel-pecan topping

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups toasted pecans, coarsely chopped (toast at 300 for 5 minutes)


For the brownies

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Coat a 13-by-9-inch baking dish with butter; set aside.
  3. Combine chocolate and butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes.
  4. Remove from heat, stir in the coffee/espresso, and let cool slightly.
  5. Whisk eggs, sugar, brown sugar, vanilla, and salt in a large bowl until eggs are broken up and smooth.
  6. Add chocolate mixture while stirring to combine.
  7. Add flour and baking powder and stir until just incorporated.
  8. Transfer batter to the prepared dish and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  9. Remove to a rack and cool completely.

For the caramel-pecan topping

  1. Combine sugar, water, and salt in a medium saucepan and bring to a boil over medium heat, stirring often until sugar is completely dissolved.
  2. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color, about 10 to 15 minutes.
  3. Remove from heat, carefully pour in cream and vanilla (the mixture will bubble up and steam), and stir until evenly combined.
  4. Stir pecans into the caramel mixture and immediately drizzle over the brownies. Spread evenly to cover the brownies.
  5. Coolcompletely before cutting.

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