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Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

Chocolate, caramel and pecans. Always a big hit.

Ingredients Nutrition

Directions

  1. In a double boiler, melt semi-sweet and unsweetened chocolate with butter; set aside.
  2. In a large bowl, whisk together eggs, sugar and vanilla until well combined.
  3. Stir in chocolate mixture.
  4. Mix together flour, baking powder and salt; stir into chocolate mixture.
  5. Add pecans and chocolate chips, stirring until just combined.
  6. Scrape mixture into a 9” springform pan lined with parchment or waxed paper on the bottom.
  7. Bake at 350 degrees for 45 minutes, or until cake starts to pull away from side and cracks form on top.
  8. Let cook in pan on rack.
  9. In a double boiler, melt caramels with cream, stirring occasionally for 10 minutes or until smooth.
  10. Pour over brownie cake in pan.
  11. Refrigerate 30 minutes or until set.
  12. In a double boiler, melt semisweet chocolate with cream, whisking until smooth.
  13. Let cool slightly; pour over caramel layer.
  14. Garnish with pecans.
  15. Refrigerate for at least 4 hours.