Chewy Caramel Brownie Pie

Another recipe from The Pastry Chef's Baking, this is a delicious brownie with a caramel topping and a sprinkling of nuts and chocolate. The intensely chocolaty, fudgy brownie goes perfectly with the chewiness of the sweet caramel - and it's all baked in a round dish. Doesn't it sound better to say "I ate half the pie" than "I ate all the brownies"? No? Oh well. 

Chewy Caramel Brownie Pie

(Recipe from The Pastry Chef's Baking)

Brownie

½ cup butter

2 ounces unsweetened chocolate

1 cup sugar

¾ cup flour

2 eggs, slightly beaten

½ teaspoon salt

½ teaspoon baking powder

1 teaspoon vanilla

Caramel

8 ounces (30) caramels, unwrapped

3 tablespoons whipping cream

¼ cup chopped pecans, toasted

¼ cup semisweet chocolate chips

Preheat the oven to 180C. In a saucepan combine butter and chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in all remaining brownie ingredients. Spread batter into greased 9” pie pan. Bake for 20-25 minutes or until brownie is firm to touch. Meanwhile heat caramels and cream over medium heat, stirring occasionally until caramels are melted (5-6 minutes). Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Continue baking for 3-5 minutes or until caramel mixture is bubbly. Let stand 30-45 minutes; cut into wedges. Serve warm with ice cream.