March 19, 2012

Caramel Pecan Brownies

I love to bake.I experiment a lot of baking.This recipe is a adopted from one of my favorite blogger Heather from sprinkle bakes.This brownie was too good...... with a nice crunch of pecans inside and fudgy too.

Caramel filling:
Sugar                 -1/2 cup
Butter                - 4 Tbsp
light corn syrup - 3tsp
heavy cream      -1/4 cup
vanilla               -1/2tsp
salt                    - a pinch

  1. Melt the butter in a medium saucepan over medium heat until melted. 
  2.  Add 1/2 cup of sugar and increase heat to medium high.  The sugar will begin to bubble and eventually turn brown. It takes about  6-8 minutes.  
  3. When the sugar has caramelized, remove it from the heat source and pour in the heavy cream and mix it with a wooden spoon.
  4. The mixture will  bubble.  After the ingredients have combined well, add the 3 tablespoons corn syrup  (at this stage caramelized sugar mixture will look grainy - this is normal). 
  5. Place the saucepan back on the heat.  Boil over medium high heat till softball stage( i.e after a drop of liquid is put in water one should able turn it into a soft ball between the fingers).
  6. Remove from heat and add in vanilla and salt and give it a stir.  Set aside and prepare the brownie batter.

Brownie batter:

All purpose flour -3/4 cups
Cocoa powder     -3/4 cups
Salt                      -1/4 tsp
Butter (1 stick)    - 8 tbsp( 1 stick)
 Sugar                  - 1/2 cup
Light brown sugar - 1/2 cup firmly packed
Eggs                     - 2nos
Pure vanilla extract - 2 tsp
 Vegetable oil         - 2 Tbsp
 Chopped pecans    -11/2 cups


  1. Preheat oven to 350F.  Grease an 8x8" pan and line the pan.
  2. Sift  together flour, cocoa and salt to a bowl. 
  3.  In an another bowl beat the butter and sugars together until creamy.
  4.  Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Beat in the flour and cocoa mixture until a stiff dough forms.  
  6. While mixing itself  gradually pour in the 2 tbsp.of vegetable oil.
  1.  Measure out 3/4 cup of batter and set aside.
  2. Spread the remaining batter into the bottom of the greased 8x8 pan. 
  3.  Pour the caramel sauce (caramel if turned hard, reheat stirring continuously ,it should be of the consistency of a falling ribbon)
  4.  Spread 1 1/2 cups pecans over caramel, gently pressing them into the caramel.
  5.  Spread the remaining brownie batter over the pecan layer.  
  6. Bake for 30-35 minutes.  
  7. Cool completely before cutting into pieces.

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