Rich and fudgy chocolate brownies topped with caramel and toasted pecans.
- 1 cup heavy cream
- 1/2 cup water
- 3 1/2 cups sugar
- 4 tablespoons light corn syrup
- 1/2 cup sour cream
- 1 1/2 sticks unsalted butter
- 3 ounces unsweetened chocolate, roughly chopped
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
- Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
- To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
- Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
- Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
- Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.