Recipe information
Yield
Makes 8
Ingredients
For the Batter
For the Topping
Preparation
Step 1
Preheat the oven to 325°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.
Step 2
Make the batter: Follow steps 2 through 5 of the Truffle Brownies recipe.
Step 3
Make the topping when the brownies are cool: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until the sugar has dissolved. When the water comes to a boil, stop stirring, and wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling the pan occasionally, until the mixture is medium amber, 5 to 7 minutes.
Step 4
Remove from heat, and immediately add the cream, vanilla, and salt. Gently stir with a clean wooden spoon or heatproof spatula until smooth. Add the pecans; stir until the caramel begins to cool and thickens slightly, about 1 minute.
Step 5
Pour the caramel over the brownies; spread evenly with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.
