Dark's Kitchen
Yields: 6-8 servings

Brownie Cake;

1 1/3 C packed brown sugar
1 C flour
1/2 C unsweetened cocoa powder
2 tsp instant coffee crystals
3/4 tsp baking soda
1/2 tsp salt
6 Tbsp butter, melted
1/4 C heavy cream
4 eggs, beaten
6 oz. dark chocolate, coarsely chopped

Pecan Caramel;

1 C chopped pecans
1/4 C butter
1/2 C brown sugar
1/2 C heavy cream


Preheat oven to 325 F degrees.

Pecan Caramel;

In a large, shallow skillet, over medium heat, toast pecans, stirring for about 2-3 minutes. Add 1/4 cup butter. Once melted, add 1/2 C brown sugar. Once sugar has dissolved and is bubbling, remove from heat and add 1/2 C of cream. Return mixture to heat and stir until sugar melts. Set aside.

Brownie Cake;

In a mixing bowl, combine flour, cocoa, coffee crystals, baking soda, salt, and 1 1/3 C brown sugar. Mix in melted butter, eggs, and 1/4 C of cream, until just combined. Fold in dark chocolate.

Pour pecan caramel mixture into a greased 8x8 baking dish.

Pour brownie mixture over caramel mixture.

Bake for 30-35 minutes.

Serve warm with ice cream.
Caramel Pecan Brownie Cake
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