2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 112

DOUBLE-PECAN AND

CARAMEL BROWNIES

MAKES 1 (13X9-INCH) PAN

Made by simply grinding pecans, pecan f lour

gives these brownies a dense and decadent texture.

BROWNIES

1 cup unsalted butter

2 (12-ounce) packages semisweet

chocolate chips, divided

4 large eggs

¾ cup granulated sugar

½ cup firmly packed light

brown sugar

1. Preheat oven to 350°. Spray a 13x9-inch pan with
   baking spray with flour.


2. For brownies: In a large microwave-safe bowl,
   combine butter and 1 package chocolate chips.
   Microwave on high in 30-second intervals, stirring
   between each, until melted and smooth (about
   2 minutes total). Let cool for 10 minutes. Whisk
   in eggs, sugars, coffee, and vanilla. Add flours and
   salt, stirring until combined.


3. Pour half of batter into prepared pan. Sprinkle
   with 1¼ cups pecans and half of remaining
   chocolate chips. Spoon remaining batter over

chocolate chips. Top with remaining 1¼ cups pecans

and remaining chocolate chips.

4. Bake until set, 25 to 30 minutes. Let cool
   completely.


5. For sauce: In a medium saucepan, bring sugar and
   ½ cup water to a boil over medium-high heat. Cook,
   without stirring, until mixture turns amber colored,
   about 10 minutes. Remove from heat; stir in cream,
   butter, and salt until smooth. Let cool until slightly
   thickened, about 10 minutes. Drizzle sauce over
   pecans and chocolate.

2 tablespoons instant coffee

1 tablespoon vanilla extract

¾ cup all-purpose flour

¾ cup pecan flour (see

Kitchen Tip on page 20)

½ teaspoon kosher salt

2½ cups pecan halves, divided

CARAMEL SAUCE

1½ cups sugar

½ cup water

½ cup heavy whipping cream

2 tablespoons unsalted

butter, softened

¼ teaspoon kosher salt