 Bittersweet Pecan Brownies with Caramel Sauce
Makes 8 servings
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Image © Publications International, Ltd.
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Bittersweet Pecan Brownies with Caramel Sauce
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Ingredients
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BROWNIES
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3/4
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cup all-purpose flour
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1/4
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teaspoon baking soda
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4
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squares (1 ounce each) bittersweet or unsweetened chocolate, coarsely chopped
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1/2
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cup (1 stick) plus 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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3/4
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cup granulated sugar
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2
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eggs
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1/2
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cup chopped pecans
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CARAMEL SAUCE
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3/4
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cup firmly packed light brown sugar
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6
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1/3
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cup whipping or heavy cream
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1/2
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teaspoon apple cider vinegar or fresh lemon juice
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For brownies, preheat oven to 325°F. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside.
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In small bowl, combine flour and baking soda; set aside.
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In medium microwave-safe bowl, microwave chocolate and I Can't Believe It's Not Butter!® Spread at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. With wooden spoon, beat in granulated sugar, then eggs. Beat in flour mixture. Evenly spread into prepared pan; sprinkle with pecans.
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Bake 31 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. To remove brownies, lift edges of foil. Cut brownies into 4 squares, then cut each square into 2 triangles.
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For caramel sauce, in medium saucepan, bring brown sugar, I Can't Believe It's Not Butter! Spread and cream just to a boil over high heat, stirring frequently. Cook 3 minutes. Stir in vinegar. To serve, pour caramel sauce around brownie and top, if desired, with vanilla or caramel ice cream.
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© Unilever
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Printed
from fbnr.com
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