1 cup butter
3 (4-oz) bars semi-sweet chocolate, chopped
4 large eggs
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 Tbsp. Instant espresso coffee
1 Tbsp. vanilla extract
1 1/2 cup all purpose flour
1/2 tsp. salt
Caramel sauce, recipe follows
2 3/4 cups pecans, divided
2 cups semi-sweet chocolate morsels, divided
Preheat oven to 350 degrees. Spray a 9x13 baking dish. Set aside
In medium glass bowl, set over a pot of simmering water, melt butter and chocolate. Remove from heat and let cool for about 10 minutes.
Add eggs, sugars, espresso and vanilla. Whisk until well combined.
Add flour and salt, stirring until combined. Pour half of batter into prepared pan. Reserve remaining batter. Smooth batter in pan. Bake until set, approximately 10 minutes.
Pour caramel sauce over cooked brownie layer. Top with 1 1/2 cups of pecans and 1 cup chocolate morsels. Spoon remaining batter over morsels, smooth using an offset spatula. Top batter with remaining pecans and morsels.
Bake for 20 minutes. Let cool, then slice into squares.
1 1/2 cups granulated sugar
1/4 cup water
2 Tbsp butter, softened
1/4 cup heavy cream
1/4 tsp. Salt
In medium saucepan, bring sugar and water to a boil over medium-high heat. Continue to cook without stirring until mixture turns an amber color.
Remove from heat. Carefully stir in butter, cream and salt until smooth.
Let cool until slightly thickened, 5 minutes.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.