Caramel Pecan Brownies
These moist, chewy brownies rival any store-bought chocolate bar.
- Yield: Makes 12
Photography: Charles Schiller
Source: Martha Stewart Living, October 2001
- 1 cup (2 sticks) unsalted butter, plus more for baking dish
- 12 ounces bittersweet chocolate, finely chopped
- 2 cups all-purpose flour
- 1/4 teaspoon cayenne pepper, or less to taste
- 1/2 teaspoon coarse salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 6 ounces semisweet chocolate chunks
- 3 ounces chopped pecans (about 1 cup)
- Caramel Sauce for Caramel Pecan Brownies, optional
Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.