I’ll be honest, it almost physically hurts to give these brownies away. But for the sake of family and birthdays, I must. And I won’t even fight about it. What I will do though, is most likely make myself a small pan because holy moly are these brownies decadent and delicious. There’s really no way that chocolate and homemade caramel sauce and a drizzle of ganache can ever be bad though, is there?
10 Tablespoons butter
1 1/4 cups sugar
3/4 cups and 2 Tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup flour
1/2 cup plus 1 Tablespoon sugar
1/4 cup light corn syrup
2 1/2 Tablespoons water
light pinch of salt
1/4 cup heavy cream
3/4 teaspoon vanilla
1 cup chopped pecans
2 ounces semisweet chocolate chips
1/4 heavy cream
Spray an 8 inch baking pan or line it with foil or parchment and spray that. Heat the oven to 350. Combine the butter, sugar, cocoa powder and salt in a heavy bottom pan. Heat all this on medium heat, stirring constantly, until the butter is melted and everything is all melded together. Don’t do this on super hot heat because let’s not burn our brownie stuff, mmkay? Set the concoction aside and let it cool until just it’s not hot anymore (slightly warm is okay). Stir in the the two eggs and beat it in there until it’s all combined. Then add the vanilla and stir together. Then stir in the flour until it’s all incorporated. Scrape the batter into the prepared pan and bake it until it’s puffed and a tester comes out mostly clean (i.e. not wet with batter but moist-ish with brownie crumbs is fine). The recipe says 20-25 minutes but I don’t think mine took that long, honestly. It was more like 15 minutes.
After we take our brownies out and let them sit to cool for a bit, we’ll make the caramel sauce. In a heavy bottomed pan, combine the 1/2 cup plus 1 Tablespoon of sugar, the corn syrup, water, and salt together. Heat this over medium heat, stirring constantly so nothing burns, and bring it to a boil. When it starts boiling, stop stirring and let it just cook until it turns golden brown. Go ahead and swirl that pan once in awhile so nothing burns. And don’t leave to go do something else while this is happening because sugar can go from bubbling happily away to a burnt friggin’ mess in no time at all. Once the sugar mixture is all brown and pretty, turn off the heat and carefully add in the heavy cream and vanilla. Don’t stand over the pan while you’re doing this or you’re going to get a face full of steam and whatnot and that hurts, man. Do stir that stuff into the sugar mixture and dump in the pecans and stir it all together. At this point, your brownies should be out of the oven and cooling. Immediately pour the caramel sauce over the top of the brownies and if it needs a little coaxing to cover the entire pan, go ahead and use a spoon to lightly spread it around.
Let that cool to room temp and go ahead and make your ganache. Set the chocolate chips in a bowl on the counter and in another bowl, heat the cream in the microwave until it’s bubbly and immediately pour it over your chocolate chips. Stir stir stir until the chocolate melts. Drizzle that shit all over them brownies. Let that stuff cool entirely to room temp then cover with plastic wrap and refrigerate. Cut into bars and eat. Or give it to your father in law for his birthday.