Chocolate-Caramel Brownies

Prep: 0hr(s). 40min / Total: 4hr(s).
Servings: 32 servings, 1 brownie (68g)

What You Need:

	•	1pkg. (225g) Baker's Semi-Sweet Chocolate
	•	1pkg. (225g) Baker's Unsweetened Chocolate
	•	1 cup butter
	•	6 eggs
	•	4 cups sugar, divided
	•	1-1/2 tbsp. Maxwell House Instant Coffee Original Roast
	•	1 tbsp. vanilla
	•	1 cup flour
	•	1 tbsp. Baking Powder
	•	1-1/2 cups chopped toasted pecans, divided
	•	1/2 cup water
	•	3 tbsp. light corn syrup
	•	1/2 cup whipping crier,
	•	1/2 cup sour cream

Directions

	1)	heat oven to 350 degree F
	2)	line 13x3-inch pan with parchment, with ends of parchment extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
	3)	Whisk eggs, 2 cups sugar, coffee and vanillin a large bowl until blended. Stir in chocolate mixture. Add flour and baking powder; mix just unit blended. Stir in 3/4 cup nuts. Pour into prepared pan.
	4)	Bake 45 to 50 minutes or until toothpick into inserted in centre comes out with fudge crumbs. (Do Not Over Bake) Cool Completely.
	5)	Meanwhile, cook water, corn syrup an remaining sugar in median saucepan on high heat until comes to boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 minutes or until mixture is deep amber colour and registers 350 degree F on candy thermometer. (Do Not Stir) Remove from heat; cool 1 minute. Slowly add cream, stirring addition until blended. Whisk in sour cream. Cool to room temperature.
	6)	Pour caramel sauce over brownies; spread to cover top. Sprinkle with remaining nuts. Refrigerate 2 hours. Use parchment handles to lift brownies from before cutting to serve.