Caramel Pecan Brownies

Caramel Pecan Brownies

4	oz	unsweetened chocolate baking bar, chopped
3/4	cup	butter
2	cups	sugar
4		large eggs
1	cup	all-purpose flour
1	tsp	vanilla extract
1/2	tsp	salt
		.
		.

		CARAMEL FROSTING:
1	cup	firmly-packed dark brown sugar
1/2	cup	milk
2	Tbs	butter
1/4	tsp	salt
1 1/2	cups	powdered sugar
1/2	tsp	vanilla extract
		TOP WITH:
1	cup	coarsely chopped pecans

1	Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant. Alternatively, pecans can be toasted in a microwave arranged in a ring around a dinner plate, for 1-2 minutes on high.
2	In a 3 quart saucepan, melt chocolate and butter over low heat until smooth stirring constantly. Whisk in sugar and eggs until well blended. Stir in flour, vanilla and salt. Spread batter into a greased 13 x 9" inch pan.
3	Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
4	Cool 1 hour on a wire rack. Combine 1 cup firmly packed dark brown sugar, 1/2 cup milk, 2 Tbsp. butter, and 1/4 tsp. salt in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. REDUCE HEAT TO MEDIUM-LOW, and simmer, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Beat in 1 1/2 cups powdered sugar and 1/2 tsp vanilla extract at medium speed (approx. 3-5 minutes) with an electric mixer until smooth and just beginning to thicken, but still pour-able. Pour over brownies, spreading to edges. Sprinkle with toasted pecans and press them into the frosting. Cool 30 minutes. Cut into 24 bars.

In Step 4, if you do not reduce heat to Medium-Low, you will wind up with powdered frosting.

Source

Source: Southern Living