Ingredients
For the Brownies:
1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed
1 cup (230g) unsalted butter, melted
4 large eggs
1 1/2 tsp vanilla extract
1 cup (125g) all-purpose flour
1 cup (85g) unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup (175g) chocolate chips
For the Caramel Nut Topping:
1 cup (200g) brown sugar
1/4 cup (60ml) heavy cream
1/2 cup (100g) unsalted butter
1 tsp vanilla extract
1 cup (120g) chopped pecans or walnuts
1/2 cup (90g) mini chocolate chips (optional)
Instructions
For the Brownies:
Preheat oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
In a large bowl, whisk the melted butter with both sugars until smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until well combined.
Stir in the chocolate chips.
Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan while preparing the topping.
For the Caramel Nut Topping:
In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, until the mixture becomes smooth and bubbly.
Slowly add the heavy cream, whisking continuously. Let the mixture cook for another 2-3 minutes until thickened.
Remove from heat and stir in the vanilla extract and chopped nuts.
If using, sprinkle the mini chocolate chips over the cooled brownies.
Pour the caramel nut topping evenly over the brownies, spreading it gently with a spatula.
Enjoy.