See below ingredients and instructions of the recipe
1/4 c Butter 1/2 ts Vanilla
2 oz Chocolate, unsweetened 1/2 c Flour
2 ea Eggs 1/2 c Pecan halves
1 c Sugar 1 ea Caramel syrup recipe
1/4 ts Salt 3/4 c Chocolate chips
CARAMEL SYRUP 1/3 c Brown sugar
1/2 c Butter
Preheat oven to 350 F. Butter an 8-inch square pan.
In a small saucepan, melt butter and unsweetened chocolate together
over low heat, set aside. In a medium-sized bowl, beat eggs with
wire whisk, beat
until light. Beat in sugar, salt and vanilla until blended. Stir in
chocolate mixture, then flour. Pour into pan.
Bake 15 minutes. Meanwhile, prepare Caramel Syrup.
Carefully remove pan from oven and sprinkle top evenly with pecans.
Gently top pecans with cooked Caramel Syrup, covering surface
Bake 15 minutes longer, or until caramel is bubbling over entire top
of brownie. Remove from oven and immediately sprinkle with chocolate
chocolate melt slightly, then VERY gently swirl surface with a knife.
Cool completely before cutting. Chill to harden chocolate if
necessary. Serve at room temperature.
~---- CARAMEL SYRUP -----
Bring 1/2 cup butter and 1/3 cup lightly packed brown sugar to a boil
in a small saucepan, stirring constantly. Stir and simmer one minute.
From: Pat Stockett Date: 11-05-95 (05:39)
(159) Fido: Cooking