Ingredients
3 oz unsweetened chocolate
12 tbsp unsalted butter
3 eggs
½ cup brown sugar
1 cup granulated sugar
1 ½ tsp vanilla extract
½ cup all-purpose flour
¼ tsp salt
11 oz caramels, (1 bag)
½ cup heavy whipping cream
2 cups pecan , toasted, halved
2 oz semi-sweet chocolate
¼ cup heavy whipping cream
Preparation
Melt chocolate and butter in a heat-proof bowl over boiling water. Set aside.
In a medium-sized bowl, beat eggs and sugars until smooth.
Add vanilla and chocolate mixture, beat well.
Beat in flour and salt.
Put mixture into a pre-greased 13x9-inch dish and bake at 350 degrees F for 20 minutes or until brownies are done.
Set on wire rack to cool.
Melt caramels and cream; bring to a boil.
Stir in pecans until fully covered.
Pour over brownies.
Put in refrigerator to set (when brownies are firm).
Bring cream to a boil.
Pour over chocolate (heat proof bowl).
Wait 5 minutes, whisk until blended.
Drizzle over brownies in a zigzag pattern
