Caramel Pecan Brownies

Did you check this Pumpkin Cheesecake that I made last week. It is the most incredible cheesecake and I would strongly recommend making it for Thanksgiving. Anyway why am I taking about this Cheesecake now? Well because it was topped with a caramel pecan sauce and after using it in the cheesecake I was left with some more sauce. So what do I do? Use it in another recipe, simple right! And so here it is my chocolaty and fudgy Caramel Pecan Brownies which I made last week itself by using the leftover caramel sauce.

These brownies have all that you look for in a perfect brownie. There’s chocolate, there is caramel and there are pecans, can it get any more perfect? Eating one big bite of this brownie might induce a sugar coma but it’s so worth it! We had a warm brownie with vanilla ice cream, ahh pure bliss! The best part is the caramel and pecans sandwiched between the brownie layers, you have to taste it to believe it!

I have used 1 cup of sugar in the brownie batter because the caramel pecan sauce already had lots of sugar in it. If you decide to make this brownie without the caramel sauce, increase the amount of sugar to 1.25 to 1.5 cups.

Ingredients

• Caramel Pecan Sauce
• ¾ cup unsalted butter [1.5 sticks butter]
• ⅔ cup heavy cream
• ¾ cup brown sugar
• ¾ cup toasted pecans, chopped
• pinch of salt
• Brownies
• ½ cup unsalted butter
• 2 tablespoons vegetable oil
• ¾ cup all purpose flour
• ⅔ cup unsweetened cocoa powder
• 1 cup granulated white sugar
• 2 teaspoons vanilla
• ½ teaspoon salt
• ½ cup semi-sweet chocolate chips
• 2 eggs
• ¾ cup caramel pecan sauce

Instructions

1. Caramel Pecan Sauce
2. Preheat oven to 350 F degrees.
3. Roast roughly chopped pecans for 7-8 minutes in a 350 F degree pre-heated oven.
4. In a saucepan on medium heat, mix together heavy cream, butter, brown sugar and pinch of salt.
5. ...................................

For Complete Instruction Please See : www.cookwithmanali.com

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