Servings: 15

Weight Watcher Smart Points: 27

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Ready In: 35 Minutes

Ingredients

  • 1/2 cup brown sugar
  • 1 c butter, room temp
  • 1 tsp coarse salt
  • 1 1/4 cup confectioners sugar (powdered sugar)
  • 4 large eggs, room temp
  • 1 1/2 c all-purpose flour
  • Brownies
  • 1 c pecans, chopped
  • 3/4 tsp salt
  • 4 oz semisweet chocolate, chopped
  • 2 c sugar
  • 1/2 c unsweetened cocoa
  • 1 tablespoon vanilla (yes, tablespoon)
  • 1 tsp pure vanilla extract
  • 1/4 cup whipping cream or whole milk

Instructions

  1. Heat a sauce pan to medium
  2. Salt pecans then add them in a single layer in the sauce pan and toast 8 to 10 minutes
  3. Watch them carefully and do not scorch.Preheat oven to 350 degrees
  4. Spray 15x10x1 inch jelly roll pan with non-stick spray
  5. I also like to line it with parchment paper or aluminum foil for easier clean up.Melt 1 c butter and 4 oz chocolate in the microwave for 1 minute, stir
  6. Heat at 30 second increments and stirring until melted.Whisk sugar, flour, cocoa, eggs, vanilla, and salt together
  7. Pour chocolate mixture into dry ingredients and combine
  8. Don't over mix
  9. Pour batter into prepared 15x10x1 inch pan.Bake at 350 degrees for 20 minutes
  10. Allow brownies to cool.Caramel frostingBring brown sugar, cream and butter to a boil in a 2 quart sauce pan over medium heat
  11. Stir constantly
  12. Boil for 1 to 2 minutes or until brown sugar is dissolved.Remove from heat and stir in vanilla
  13. Whisk in powdered sugar and stir until smooth
  14. Working quickly, pour over cake and spread into a thin layer.Top with salted and toasted pecans.

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