Thursday, August 25, 2011

Caramel-Chocolate Brownie Torte

2 packages brownie mix
1/2 cup butter
1 cup whipping cream
3/4 cup packed brown sugar
3 tbsp light-color corn syrup
1 tsp vanilla
4 ounces semisweet chocolate chips
1 cup chopped pecans

    Preheat oven to 350 degress. Grease bottom of two 9*1.5-inch round cake pans.
    Prepare each brownie mix according to package directions. Spread batter evenly into pans. Bake 45 minutes. Cool completely.
    Meanwhile, for caramel, in a saucepan, combine butter, half of the whipping cream, brown sugar and corn syrup. Bring to boil, whisking occasionally. Reduce heat, stir in vanilla. Transfer caramel to a bowl, cool comletely.
    For chocolate, in a saucepan bring the remaining whipping cream to boil. Remove from heat, add chocolate (do not stir), let stand 5 minutes. Stir until smooth. Let cool.
    Place one brownie cake on a plate. Top with chocolate mixture, spread evenly. Spoon 1/2 cup of the caramel sauce over chocolate, spread evenly. Spinkle half of the pecans. Add the other brownie cake, spoon the remaining caramel over top. Sprinkle with the remaining pecans.

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