Bittersweet Pecan Brownies with Caramel Sauce Recipe serves: 8
Prep Time 15 min
Cook Time 35 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 480
Calories from Fat 260
Total Fat 29 g
Saturated Fat 10 g
Cholesterol 60 mg
Sodium 250 mg
Total Carbs 57 g
Dietary Fiber 2 g
Sugars 44 g
Protein 5 g
Vitamin A 25 %
Vitamin C 0 %
Calcium 4 %
Iron 8 %

Bittersweet Pecan Brownies with Caramel Sauce

Ingredients

  • BROWNIE:
  • 3/4 cup all-purpose flour
  • 1/4 tsp. baking soda
  • 4 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, coarsely chopped
  • 10 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup chopped pecans
  • CARAMEL SAUCE:
  • 3/4 cup firmly packed light brown sugar
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/3 cup heavy cream [or whipping cream]
  • 1/2 tsp. apple cider vinegar [or fresh lemon juice]

Directions

  1. For BROWNIE, preheat oven to 325°. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside.
  2. Combine flour with baking soda in small bowl; set aside.
  3. Microwave chocolate with I Can't Believe It's Not Butter!® Spread in medium microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Beat in sugar, then eggs with wooden spoon. Beat in flour mixture. Evenly spread into prepared pan; sprinkle with pecans.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. To remove brownies, lift edges of foil. Cut brownies into 4 squares, then cut each square into 2 triangles.
  5. For CARAMEL SAUCE, bring brown sugar, I Can't Believe It's Not Butter!® Spread and cream just to a boil in medium saucepan over high heat, stirring occasionally. Reduce heat to medium and cook 5 minutes or until just thickened, do not stir. Stir in vinegar. Pour caramel sauce around brownie and top, if desired, with vanilla or caramel ice cream to serve.

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