Recipe - Caramel Fudge Pecan Brownies

Three fourths cup Granulated sugar
1 One fourth cup Unsalted butter (divided
Use)
4 lg Eggs (divided use)
4 ounce Semisweet chocolate, melted
4 teaspoon Pure vanilla extract
(divided use)
One half cup Plus 2 TBs allpurpose flour
(divided use)
pn Salt
Three fourths cup Packed light brown sugar
3 cup Pecan halves
4 ounce Semisweet chocolate,
Chopped

Line a nine inch square pan with foil; butter foil. For chocolate layer,
beat granulated sugar and One half cup butter at high speed on mixer, until
light, about 2 minutes. Add 2 large eggs; mix well. Mix in 4 ounces melted
chocolate and 2 Tsp vanilla. After stopping mixer add One half cup flour and
salt; mix just until flour disappears. Place mixture in prepared pan and
put in freezer while preparing next layer. (This keeps layers separate.)
Preheat oven to 325 F. For pecan layer, melt One fourth cup butter in small pan.
Add brown sugar; cook over low heat until smooth. Stir in 2 TBs flour and
cook 30 seconds. Set aside to cool 10 to 15 minutes. Whisk 2 remaining eggs
in small bowl. Add 1 large spoonful of cooled brown sugar mixture; mix
well. Whisk constantly, add eggs to brown sugar mixture. Stir in pecans and
remaining 2 Tsp vanilla. Pour pecan layer over wellchilled chocolate
layer. Bake until toothpick inserted in center comes out clean, about 45
minutes. Cool completely. For glaze, melt chopped chocolate with remaining
One half cup butter, whisk until smooth. Pour over cooled bars. Tip pan to allow
chocolate to cover bars. Refrigerate several hours before cutting into
squares for serving. Makes 50 squares.

Per square: Calories 140 Fat 11g Cholesterol 30 mg Sodium 10 mg Percent
calories from fat 71

Typos by Bobbie Beers

Posted to MMRecipes Digest V4 #132 by BobbieB1@aol.com on May 12, 1997