Caramel Pecan Brownies
Makes about 16
2 (12-ounce) packages semisweet chocolate chips, divided
1 cup unsalted butter
¾ cup granulated sugar
½ cup firmly packed light brown sugar
4 large eggs
2 tablespoons instant coffee granules
1 tablespoon vanilla extract
¾ cup all-purpose flour
¾ cup pecan flour (see Kitchen Tip)
½ teaspoon kosher salt
2½ cups pecan halves
Caramel Sauce (recipe follows)
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
2. In a large microwave-safe bowl, heat 1 package chocolate chips and butter on high in 30-second intervals, stirring between each, until melted and smooth (about 2 minutes total). Let cool for 10 minutes.
3. Whisk sugars, eggs, coffee granules, and vanilla into chocolate mixture. Stir in flours and salt until combined. Spread half of batter into prepared pan. Sprinkle 1¼ cups pecans and half of remaining chocolate chips onto batter in pan. Spoon remaining batter onto chocolate chips. Top with remaining 1¼ cups pecans and remaining chocolate chips.
4. Bake until set, 25 to 30 minutes. Let cool completely in pan on a wire rack. Cut into bars; serve with Caramel Sauce. Store in an airtight container for up to 3 days.
Caramel Sauce
Makes about 1½
