I’m not even going to try to explain where this recipe came from…or how long it lasted. Let’s just say I wanted something “Ooey, Gooey and Covered in Chocolate.” This worked.
Ingredients:
1 cup salted butter (You can use unsalted. Just add a dash of salt to the batter.)
2 cups dark brown sugar
2 eggs
1 1/2 cups flour, sifted
2 tsp. baking powder
1 cup pecan pieces
1 cup chocolate chips
2 tsp. vanilla
Chocolate Glaze (recipe follows)
Mix butter and brown sugar in a double boiler and melt. Cool the mixture and add eggs one at a time, beating well after each addition. Add flour and baking powder. Mix well. Stir in pecans, salt if you’re using unsalted butter, chocolate chips and vanilla. Pour into a greased and floured 13 x 9 baking dish and bake at 350 for 30 minutes or until a toothpick inserted near the middle comes out clean.
Allow the brownies to cool and top with chocolate glaze. You can either drizzle or pour and spread…Up to you! (There will be more glaze than you need so store the extra in the fridge and use for other things…like ice cream?) (Adapted from The Caughman Cookbook, where they started out as plain, old “Caramel Brownies” and my love of chocolate refused to let them stay that way.)
Chocolate Glaze:
1 cup half and half
2 tablespoons salted butter (or unsalted…I made a mistake at the store…it worked)
3 tablespoons light corn syrup
1 1/2 cups semisweet chocolate chips
1/2 tsp. vanilla extract
In a medium saucepan, heat the half and half, butter and corn syrup over low heat until the half and half is hot and the butter has melted. The mixture should form tiny bubbles. Do not let it boil. Remove the pan from heat, add the chocolate chips and let them sit in the hot mixture for about 30 seconds. Add the vanilla and whisk the mixture until it is smooth and the chocolate has melted. (Adapted from Cupcakes! by Elinor Klivans)