Ingredients:
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
Directions:
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.
