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Caramel Fudge Pecan Brownies
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Rating: 4.0/5 (55 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 581
% Daily Value**
Total Fat 46g
70%
Saturated Fat 18g
27%
Unsaturated Fat 7g
Cholesterol 140mg
47%
Sodium 50mg
2%
Total Carbohydrate 44g
15%
Dietary Fiber 4g
15%
Sugars 35g
Protein 7g
Vitamin A  14%Vitamin C  0%
Calcium  5%Iron  12%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Fudge Pecan Brownies

Date Added: March 29, 2015

Ingredients:

3/4 cup Sugar Granulated
1 1/4 cups Unsalted Butter (divided use)
4 Eggs (divided use)
4 oz Semisweet Chocolate melted
4 teaspoons Extract Of Vanilla Pure vanilla extract(divided use)
1/2 cup All-Purpose Flour Plus 2 TBs (divided use)
dash Salt
3/4 cup Light Brown Sugar Packed
3 cups Pecans halves
4 oz Semisweet Chocolate Chopped
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Directions:

1. Line a nine inch square pan with foil; butter foil.

2. For chocolate layer, beat granulated sugar and 1/2 cup butter at high speed on mixer, until light, about 2 minutes.

3. Add 2 large eggs; mix well. Mix in 4 ounces melted chocolate and 2 Tsp vanilla.

4. After stopping mixer add 1/2 cup flour and salt; mix just until flour disappears.

5. Place mixture in prepared pan and put in freezer while preparing next layer.

6. (This keeps layers separate). Preheat oven to 325 F For pecan layer, melt 1/4 cup butter in small pan.

7. Add brown sugar; cook over low heat until smooth.

8. Stir in 2 tablespoons flour and cook 30 seconds.

9. Set aside to cool 10 to 15 minutes. Whisk 2 remaining eggs in small bowl.

10. Add 1 large spoonful of cooled brown sugar mixture; mix well.

11. Whisk constantly, add eggs to brown sugar mixture.

12. Stir in pecans and remaining 2 Tsp vanilla. Pour pecan layer over well-chilled chocolate layer.

13. Bake until toothpick inserted in center comes out clean, about 45 minutes.

14. Cool completely. For glaze, melt chopped chocolate with remaining 1/2 cup butter, whisk until smooth.

15. Pour over cooled bars. Tip pan to allow chocolate to cover bars.

16. Refrigerate several hours before cutting into squares for serving.

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Dietary Notes:
This recipe is very low-sodium with 50.25mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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