Spray a 9 x 9 baking pan with non-stick cooking spray. Cut a piece of parchment and fold it so it is 8 inches wide and long enough so it will have an overhang when placed in the baking dish. Make sure the parchment paper is flat and sticking to the baking dish. Spray the parchment paper as well. Repeat the same step and place the parchment 90 degrees from the first one. This will make cutting the brownies much easier. Set aside.
Brownies
In a medium-sized saucepan, over medium heat, add the butter, granulated sugar, and packed brown sugar. Stir until the butter is melted and blended with the sugars.
Take off the heat, and let it cool for 5 minutes.
In a large mixing bowl, sift and mix the flour, cocoa powder together. Add the chocolate chips and pecans. Mix until the chocolate chips and the pecans are coated with the dry mixture. Set aside
In the butter/sugars mixture, whisk in the eggs, one at a time. Mix well in after each addition.
Pour the mixture over the dry ingredients and mix until all ingredients are well incorporated. You won’t see any dry flour or cocoa powder.
Pour the brownie mixture into the prepared pan. Set aside.
Make the Caramel
In a 3 quart saucepan, add the water and the corn syrup.
Carefully add the granulated sugar making sure it does not touch the sides of the pan.
Using a spatula or wooden spoon, move the sugar around so it is wet from the water and corn syrup.
Over medium heat, cover the saucepan and cook, no stirring for 4 to 5 minutes.
Uncover the pan, the mixture will be boiling or start to boil, don’t stir or swirl and cook for an additional 5 minutes. DON’T WALK AWAY
After the second 5 minutes if the mixture is still clear and white cook for an additional 2 minutes. NO STIRRING
If you have a candy thermometer, this will be a good time to use it.
The caramel is ready when it has reached 340 °F or you see a change of color, it will be more amber.
Take off the heat and add, while whisking, the heavy cream, vanilla extract, and salt. Be careful it will bubble up.
Add the butter and whisk until the butter is all melted.
Assemble
Pour the caramel over the brownie batter.
Use a knife or fork and swirl.
Bake in the preheated oven for 30-33 minutes or until the edges are set.
Cool completely in the pan before serving. *NOTE* After the brownies have been cooling for a few minutes, carefully take a sharp knife and release the edges from the pan.
Notes
*NOTE* What I did in one of the tests is I poured about ¾ of the caramel and baked it per directions. Then I pour the last of the caramel and put it back in the oven for 1 minute.*NOTE* After the brownies have been cooling for a few minutes, carefully take a sharp knife and release the edges from the pan.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.