Cracked Nut Caramel Brownies
Brownies
Ingredients:
• 1 cup butter
• 12 ounces bittersweet chocolate
• 2 teaspoons instant espresso powder
• 1 ½ cups flour
• ½ teaspoon salt
• 6 eggs
• 2 cups Pioneer granulated sugar
• chunky pecan pieces
Directions:
Preheat oven to 350℉. Grease a 9×13 cake pan. Melt butter. In a large bowl, place the chocolate and espresso powder. Pour over the hot butter and stir until the chocolate is melted. Allow to cool. In another bowl, whisk eggs and sugar until sugar dissolves, about 2-3 minutes. Whisk in flour and salt. Add butter mixture and mix well. Pour into pan and top with pecan pieces. Bake about 30 minutes. Toothpick should come out clean in center. Cool on wire rack.
Caramel Sauce
Ingredients:
• 1 cup Pioneer granulated sugar
• ¼ cup water
• 6 Tablespoons butter
• ½ cup heavy cream
• 1 teaspoon vanilla
• 1/8 teaspoon salt
Directions:
Add the sugar and water to saucepan. Stir to incorporate. Heat pan over medium heat and cook until sugar dissolves and starts to bubble—takes about 3 to 4 minutes. When it starts to bubble, do not stir. Allow it to bubble. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey. It can take between 8 to12 minutes. Carefully add butter and whisk until completely melted. Remove from heat and slowly pour in the cream, whisking continuously until all cream has been incorporated. Whisk in vanilla and salt. Allow to cool completely. Drizzle with a spoon onto brownies.
Katie Reder, Midland MI
