Chewy Caramel Brownie Pie
Submitted by bucs992k3
Dense chocolate brownie baked in a pie pan, smothered with melted caramel, and topped with pecans and chocolate chips. Serve warm with ice cream for the ultimate indulgence.
YIELD
4 servingsPREP
35 minCOOK
25 minREADY
60 minWhy choose between brownies and pie when you can smash them together into one gloriously gooey dessert?
A buttery, unsweetened chocolate brownie batter gets spread into a pie pan and baked until just firm. Then comes the real magic: a blanket of melted caramels and cream that bubbles into sticky, golden perfection.
Chopped pecans and chocolate chips scattered on top add crunch and extra richness to every warm, fudgy wedge.
Cut it into slices, drop a scoop of vanilla ice cream on each one, and try not to eat the whole pan standing at the counter.
Pro Tips
- Use real caramel candy squares, not caramel sauce. They melt thicker and cling to the brownie instead of sliding off.
- Let the pie stand for at least 30 minutes before slicing. The caramel needs time to set or you will have a beautiful, sticky mess.
- Toasting the pecans before sprinkling them on adds a deeper nutty flavor and extra snap.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In 2 quart saucepan combine butter and unsweetened chocolate.
Cook over medium heat, stirring occasionally, until melted.
Stir in remaining brownie ingredients.
Spread batter into greased 9 inch pie pan.
Bake for 20 to 25 minutes or until brownie is firm to the touch.
Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.
Remove brownie from oven; spread melted caramel mixture over entire baked brownie.
Sprinkle with pecans and chocolate chips.
Return to oven; bake for 3 to 5 minutes or until caramel mixture is bubbly.
Let stand 30 to 45 minutes, cut into wedges.
Serve warm with Ice cream.
Comments
