Caramel Pecan Fudge Brownie Bars

Ingredients

• 4 oz first layer semisweet chocolate, coarsely chopped
• ¾ cup first layer sugar
• ½ cup first layer; 1 stick unsalted butter, softened
• 2 first layer large eggs
• 2 tsp first layer pure vanilla extract
• ½ cup first layer flour
• ⅛ tsp first layer salt
• ¼ cup second layer; 1/2 stick unsalted butter
• ¾ cup second layer packed light brown sugar
• 2 tbsp second layer flour
• 2 second layer large eggs, lightly beaten
• 3 cup second layer pecan halves
• 2 tsp second layer pure vanilla extract
• 4 oz third layer semisweet chocolate, coarsely chopped
• ½ cup third layer; 1 stick unsalted butter

Method

1. Line a 9-inch square pan with aluminum foil and butter the foil. For the first layer, melt the chocolate in the top of a double boiler (or in a microwave oven on medium (50 percent) power, in an uncovered glass bowl). Set aside to cool slightly.
2. Cream the butter and sugar with an electric mixer until smooth and light, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the chocolate and vanilla and mix well; fold in the flour and salt.
3. Transfer the batter to the prepared pan, spreading it in an even layer. Place the pan in the freezer while you prepare the next layer. Heat the oven to 325 degrees.
4. For the second layer, melt the butter in a small pan. Add the brown sugar and cook over low heat until smooth. Stir in the flour and cook 30 seconds longer. Remove from the heat and cool slightly. When the mixture has cooled a bit, take a small spoonful and stir into the beaten eggs. Then, whisking as you go, add the egg mixture to the rest of the brown sugar mixture. Add the pecans and vanilla and mix well.
5. Pour the pecan layer over the chilled chocolate layer. Bake until a toothpick inserted into the chocolate layer comes out almost clean, about 45 minutes. When properly baked, there should still be a few moist crumbs on the pick. Transfer to a wire rack and cool completely.
6. For the third layer, melt the chocolate and butter, whisking so the butter is completely mixed into the chocolate. Pour over the cooled bars, tipping the pan so the entire surface is evenly coated. Refrigerate at least 2 hours or up to 5 days before serving. To serve, cut into small squares.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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