Bittersweet Pecan Brownies with Caramel Sauce

Directions

• For BROWNIE, preheat oven to 325°. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside.




• Combine flour with baking soda in small bowl; set aside.




• 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.




• 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.




• 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.