April 17, 2011 in bars
It amazes me that after all the times I’ve flipped through The Pastry Queen, I’ve never even noticed this recipe. Brownies, caramel, pecans – it’s everything I usually look for in recipes! The brownies definitely did not disappoint. They’re ooey and gooey just like brownies should be and the caramel just makes them extra gooey and delicious. They’re amazing – no, beyond amazing – right out of the oven. I’ve been heating up the oven each time I have one so that I get that fresh-baked, oozy caramel taste.
The recipe was simple but it will take longer than a typical brownie recipe. You bake half the batter, top it with the caramel sauce and the rest of the batter, then bake it the rest of the way. But it’s worth the extra effort, trust me. (I halved the recipe in an 8 x 8 pan and it worked out fine.)