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#23: A Cote Caramel Pecan Brownies

Posted by: Traca at 5:21 am on May 25, 2007

These are my all-time favorite brownies!

A Cote Caramel Pecan Brownies
Pastry Chef Elaine Osuna

This recipe was given to me by Pat Miller and Elaine
Osuna. Pat used to work with Elaine at A Cote, a
restaurant outside San Francisco.

1 lb. Bittersweet Chocolate (the best you can find!),
finely chopped
1 lb. Unsalted Butter, cubed
2 cups Sugar
2 cups Brown Sugar, firmly packed (I use dark brown
sugar)
Pinch Kosher salt
8 eggs
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
¾ cup Caramel Sauce, homemade or store bought
1 cup Pecans, toasted and chopped (I omit these or
substitute cacao nibs)

Preheat oven to 350F. Spray a standard half-sheet pan
with non-stick cooking spray. Line pan with heavy
duty foil, letting a little hang over the edges and
generously spray the foil with non-stick spray.

Place the chocolate and butter in a metal bowl over a
simmering pot of water and carefully melt the
chocolate and butter. Set aside to cool slightly.

Meanwhile, whisk together eggs, sugar, brown sugar,
vanilla, and salt in a large bowl until smooth. Add
melted chocolate/butter mixture and fold until flour
is incorporated.

Pour into prepared pan and smooth evenly. Pipe or
spoon caramel in horizontal lines across surface of
the brownie batter and run a knife through the surface
to make a chevron design.

Sprinkle nuts (or nibs) evenly over the surface and
bake, rotating in the oven once, approximately 45
minutes until the edges are set and the middle is
firm. Cool and refrigerate at least 6 hours.

Traca’s note: The cooked and cooled brownies freeze
really well. Good directly from the freezer or
brought up to room temperature.


Traca's note: out of caramel and not a big fan of nuts, I sprinkled chocolate chips over the top of the brownie batter. After baking, the chips retained their shape and added a nice contrast.


You can't do anything about the length of your life, but you can do
something about its depth. - M