Caramel-Pecan Brownies

Directions

1. 1
   Preheat oven to 35
2. 2
   Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
3. 3
   Microwave chocolate and 3/4 cup butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
4. 4
   Whisk in sugar and eggs until well blended. Stir in flour.
5. 5
   Spread batter into a greased 13- x 9-inch pan.
6. 6
   Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
7. 7
   Let cool 1 hour on a wire rack.
8. 8
   Combine brown sugar, milk, 2 Tbsp. butter, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until slightly thickened.
9. 9
   Remove from heat.
10. 10
    Let stand 5 minutes. Beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.
11. 11
    Pour over brownies, spreading to edges; sprinkle with toasted pecans.
12. 12
    Let cool 30 minutes.
13. 13
    Cut into squares.