Double Chocolate Brownies With Caramel Frosting

Yield: Makes 32 Brownies

Ingredients

• 2  (1-ounce) squares unsweetened chocolate
• 2  (1-ounce) squares semisweet chocolate
• 1  cup  butter, softened
• 2  cups  sugar
• 4  large eggs
• 1  cup  all-purpose flour
• 1/2  teaspoon  salt
• 1  teaspoon  vanilla extract
• 3/4  cup  chopped, toasted pecans
• 3/4  cup  semisweet chocolate morsels
• 3/4  cup  butter
• 2  cups  sugar
• 1/2  cup  buttermilk
• 12  large marshmallows
• 1  tablespoon  light corn syrup
• 1/2  teaspoon  baking soda

Preparation

Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.

Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.

Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.

[B "Note:"] Freeze brownies in an airtight container up to 1 month.