Presented by Diner 248
- 2 cups semi-sweet chocolate chips
- 1/2 lb. butter, room temperature + more for greasing pan
- 6 T cocoa powder
- 6 eggs
- 2 1/2 cups sugar
- 4 tsp. vanilla extract
- 1 tsp. salt
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup corn syrup
- 2 oz. butter, melted
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups whole pecans
Preheat oven to 350°F. Grease a 9 1/2 x 11 3/4 x 2-inch baking pan with shortening or non-stick spray, line sides and bottom with parchment and grease paper.
Place chocolate chips and butter in the top of a double boiler. Heat, stirring occasionally, until butter and chocolate are completely melted and smooth. Whisk in cocoa powder until smooth. Remove from double boiler and set aside.
In a separate bowl, whisk together eggs, sugar, vanilla, and salt. Whisk warm chocolate into egg and sugar mix very slowly to avoid curdling the eggs. Using a spatula, fold in flour, mixing until just combined. Do not over mix. Spread batter into prepared pan and bake for 20 to 25 minutes until brownies are set. While brownies are baking, combine all topping ingredients except pecans in a bowl. When blended evenly, fold in pecans.
Remove brownies from oven when baked until set, spread pecan topping evenly over pan, return to oven and continue baking an additional 15 to 20 minutes until topping has set. Cool completely before cutting. Slice into 9 rectangles, then cut each rectangle diagonally for 18 triangles.
Brownie Sundae: Top warm brownies with vanilla ice cream, chocolate syrup, and caramel sauce.
Yields 18 Triangles