Caramel-Pecan Glazed Brownies
This exam week is hard! I’m doing okay, but it’s wearing me down. It’s non-stop work all day long. Tomorrow is the last day, thank goodness. I think I’ll finish everything unless something goes terrible wrong.
Tomorrow night when I get home I’m going to bake some brownies for Pastry Chicago’s brownie competition on Saturday afternoon. I missed last month’s haunted cupcake competition because it was too far away and impossible to get to by public transportation. Luckily this time I’m going with friends (who are competing! Whoop!) who can drive. Anyway, I’m going to make a variation of these Caramel-Pecan Glazed Brownies, I think. Recipe to follow. First let’s talk about Kimberly!
Kim was my partner during chocolate candies week. She was sassy, fun, and made me laugh. It was around that time that I saw a change in her. She sort of became the leader of the class. We started calling her Mama Kim. When Mama Kim tells you to do something, you do it.
Where is home?
What made you come to pastry school?
Life long dream. Due to circumstances, decided to take the leap of faith and go. Glad I did.
Do you have any secret talents?
None what so ever.
What has been your favorite week in school so far and why? Least favorite?
Favorite Week---tarts. No longer afraid of making pies or tarts. Least favorite----plated desserts. Too much work for one dish.
What do you want to do after graduation?
I have no idea. Right not just looking for a job that I'll love going to, working with co-workers.
What’s your favorite dessert to eat?
What’s something you have learned in pastry school?
That we all cross each other's path for a reason and we need to make friends when possible. Be ourselves and blaze that path.
Thank you, Kimberly! I agree with you about tarts week, Kim. That was a lot of fun.
Now for the brownies. These are rich, fudgy, and very sturdy. I made this recipe a few months ago (weeks?) when I was going through my baking with mayonnaise phase. So yes, these have mayonnaise. Don’t let that scare you – they’re amazing.
I made a pecan caramel-glaze/frosting to go on top. So I guess you could call these a turtle brownie if you wanted to.
Happy Friday! Have a lovely weekend.
Caramel-Pecan Glazed Brownies
3/4 cup unsalted butter
8 ounces unsweetened chocolate, coarsely chopped
4 large eggs
3/4 cup mayonnaise
2 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup granulated sugar
1/3 cup heavy cream
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup finely chopped toasted pecans
Heat oven to 400 degrees F. Grease an 8x8-inch square pan with butter and dust with flour.
Melt butter in a small saucepan over medium heat. Remove pan from heat and stir in unsweetened chocolate until melted.
In a large bowl, using a mixer on medium speed, beat together eggs, mayonnaise and sugar for 10 minutes, or until fluffy and doubled in volume. Beat in chocolate mixture for 1 minute. Sift together flour, baking soda and salt, and add to liquid ingredients; beat on low speed until just combined. Stir in chocolate chips.
Spread brownie batter into prepared pan. Bake 10 minutes. Reduce oven temperature to 300 degrees, and bake an additional 30 minutes. Cool on a wire rack.
To make the caramel-pecan glaze, heat and stir sugar in a large saucepan, over medium heat, until it turns to caramel. Take pan off heat and whisk in half of cream until combined. Whisk in remaining cream until combined. Pour caramel in a small dish and cool 10 minutes. In a large bowl, using a mixer on medium speed, beat together cream cheese and butter until combined - about 1 minute. Beat in caramel sauce and pecans until combined. Spread glaze over cooled brownies. Sprinkle with sea salt, if desired. Freeze brownies for about 20 minutes, for easier slicing.