Caramel Pecan Fudge Brownies

Chocolate Layer:

3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2 large eggs
4 ounces semisweet chocolate, melted
2 teaspoons vanilla
1/2 cup flour
pinch of salt

Pecan Layer:

1/4 cup (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
2 tablespoons flour
2 large eggs
2 teaspoons vanilla
3 cups pecan halves


4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter

  • Line 9-inch square pan with foil; butter foil.
  • For chocolate layer, beat granulated sugar and butter with electric mixer or high speed until light, 2 minutes. Add eggs; mix well. Mix in chocolate and vanilla. Stop mixer, add flour and salt; mix just until flour disappears. Transfer to prepared pan and place in freezer while preparing next layer. This keeps layers separate. Heat oven to 325 degrees.
  • For pecan layer, melt butter in small pan. Add brown sugar; cook over low heat until smooth. Stir in flour and cook 30 seconds. Cool 10 to 15 minutes.
  • Whisk eggs in small bowl. Add large spoonful of cooled brown sugar mixture; mix well. Whisking continuously, add egg mixture to brown sugar mixture. Stir in pecans and vanilla.
  • Pour pecan layer over well-chilled chocolate layer. Bake until toothpick inserted in center comes out clean, about 45 minutes. Cool completely.
  • For glaze, melt chocolate with butter, whisking until smooth. Pour over cooled bars, tipping pan to cover. Refrigerate several hours before cutting into squares.
  • Makes 50 brownies.

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