I really like brownies. The very first recipe I ever posted was for a brownie with fruit and nuts. I like to experiment with brownies; once I made a pan that included ginger, cayenne pepper, and pine nuts.
The brownies I made last Monday night, however, were not for me. I made them for Ian to take to work for his birthday. (Honestly, I was not even sure I would get to taste them, but there was also a cake so a couple of the brownies were brought home.) Keeping in mind that Ian really likes caramel, and that pecans are one of his favorite snacks, I decided to make him turtle brownies.
For the brownie base, I used my tried and true brownie recipe, and mixed in one and a half cups of pecan pieces (the whole bag) and a little less than a cup of chocolate chips (I did not measure, but just eyeballed it). About halfway through the baking process I sprinkled some more pecan pieces on top of the brownies.
While the brownies were baking, I made a caramel sauce to go on top. While there are many caramel recipes floating around the internet (and in cookbooks) I decided to use the rather straightforward one found here. I liked that it didn’t have a lot of ingredients. The blogger who posted it did stress the importance of not undercooking the caramel, which is probably why I burnt it the first time. (Or it might have had to do with the size of the pan; the second time I used a wider pan and the shallower caramel didn’t keep cooking so rapidly.) Anyway, the second sauce turned out perfectly, so that was good. I didn’t have the time or crockery for a third.
After the sauce cooled a little, I drizzled it on the cooled brownies. Ian and his coworkers seemed to really enjoy them, and the one I had was pretty good. Happy Birthday!
- 1 1/2 cups (3 sticks) butter, melted
- 3 cups white sugar
- 3 teaspoons vanilla extract
- 4 eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder (I used Ghirardelli cocoa powder.)
- 1 tsp salt
- 1 1/2 cups pecans (plus more for the top if you want)
- 1 cup (or less) chocolate chips
- Preheat oven to 350 degrees F. Grease or line a 9×13 inch pan.
- In a large bowl, blend melted butter, sugar and vanilla until combined. Beat in eggs one at a time until combined.
- Add the flour, cocoa, and salt and mix until smooth. Fold in pecans and chocolate chips.
- Spread the batter into the prepared pan.
- Bake for 40 minutes, or until brownies begin to pull away from the sides of the pan. Add more pecans to the top halfway through, if desired. Let brownies cool, then drizzle with caramel sauce.