Caramel-Pecan Brownies

Ingredients

• 4 oz baker's chocolate unsweetened chopped
• 1 cup t brown sugar dark packed
• 0.8 cup butter 
• 2 tablespoons butter 
• 4 large eggs 
• 1 cup flour all-purpose
• 0.5 cup milk 
• 1.5 cups pecans coarsely chopped
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 2 cups sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• microwave

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
3. Microwave chocolate and 3/4 cup butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
4. Whisk in sugar and eggs until well blended. Stir in flour.
5. Spread batter into a greased 13- x 9-inch pan.
6. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
7. Let cool 1 hour on a wire rack.
8. Combine brown sugar, milk, 2 Tbsp. butter, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until slightly thickened.
9. Remove from heat.
10. Let stand 5 minutes. Beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
11. Pour over brownies, spreading to edges; sprinkle with toasted pecans.
12. Let cool 30 minutes.
13. Cut into squares.