Ingredients

The following ingredients have 14 Servings
  • 4 oz. semi-sweet chocolate (cut into chunks)
  • 1 1/4 c butter (divided)
  • 1 cup granulated sugar
  • 1 3/4 cup brown sugar (divided)
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 1/2 cup butter
  • 1/4 cup heavy whipping cream
  • 1/2 cup pecan halves
  • 1/2 cup caramel ice cream topping

Instruction

  • preheat oven to 350 degrees F
  • line a 13x9 baking pan with foil making sure it hangs over the edges
  • spray with cooking spray
  • place chocolate and 3/4 cup butter in a large microwave safe mixing bowl
  • microwave in 30 second intervals, stirring in between, until chocolate and butter are melted
  • stir in the granulate sugar and 3/4 cup brown sugar
  • add in eggs and vanilla extract
  • sift in the cocoa powder, salt and flour, then stir until combined
  • pour batter into the prepared baking dish and spread into an even layer. Set aside
  • melt remaining butter and brown sugar in a saucepan over medium heat
  • once melted add in heavy whipping cream and bring to a boil
  • sauce should come to a rolling boil for a 1-2 minutes remove from the heat and allow to cool long enough to stop boil and become still
  • pour over the top of the brownie batter and using a knife swirl around the caramel sauce into the brownie batter. Don't stir just swirl.
  • top with pecan halves and place in the oven to bake for 40-45 minutes or until toothpick inserted into the center comes out almost clean.
  • remove from the oven and allow to cool completely
  • cut into squares to serve
  • warm the caramel sauce in the microwave until is will pour easily
  • drizzle over the top of the brownies when ready to serve
  • enjoy!