• 4 ounces fine-quality dark chocolate 70%, chopped
  • 6 tablespoons unsalted butter cut into small pieces
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ teaspoon salt
  • ½ cup unbleached all-purpose flour
  • ½ cup semi-sweet or dark chocolate chips
  • 2 ounces to 4 soft caramels, cut into small bits
  • 18 pecan halves
  1. Preheat oven to 350 degrees.
  2. Butter and flour an 8x8 square baking pan.
  3. In a medium saucepan, combine fine-quality dark chocolate and butter. Melt over low heat, stirring frequently, until completely melted and smooth. Remove from heat.
  4. Allow mixture to cool for about 3 minutes, then add sugar and vanilla and whisk until combined.
  5. Add eggs, one at a time, whisking well after each addition. Mixture should be smooth and glossy.
  6. Stir in salt and flour until combined.
  7. Stir in chocolate chips until evenly distributed. (optional)
  8. Pour half of batter into pan and spread evenly.
  9. Get caramel pieces and spread evenly across surface of batter.
  10. Cover caramel with remaining batter.
  11. Get pecan halves and create a heart shape for each brownie, overlapping the bottom tips and pressing slightly into the batter.
  12. Bake for 30-33 minutes, or until toothpick comes out with crumbs (not goo).
  13. Cool brownies completely before cutting into squares.

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