I'll be happy to share this recipe again.

Home Cookin Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies
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1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso)
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Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

And the Caramel Sauce you made reference to.....

jude

Jude, this caramel sauce is so easy to make and it is addictive.

I even used it once to "ice" the brownies.

These brownies really are decadent, and the caramel sauce just takes them over the top.

Home Cookin Chapter: Recipes From Thibeault's Table

Caramel Sauce
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1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, brownies and ice cream, etc..

I thought I posted a response but it must have fallen by the wayside. However, I said...oh dear Lord, Ann...if the calories kill me I will die with a smile on my face.

Thanks, Ann.

jude

I have not made the caramel sauce, although man-o! that sounds wonderful. But I just wanted to say that I HAVE made those brownies and they are TO DIE FOR. I'm not sure they need embellishment but that doesn't mean I'm not going to go for it and top them like Ann did in that picture the next time I make them. Ooooo-weee!

Ann, is there any particular chocolate you use in them?

I've got to try them. They look wonderful and that caramel sauce on top ... yum!

Beth

I would like to try these. My husband is hooked on brownies.

However I share I Beth's question about the chocolate and what size cake pan are we talking about? Thank you.

Kate

I've made these brownies using semi sweet chocolate chips, Callebaut dark chocolate, and other brands of chocolate. Just about any chocolate will work.

I use a rectangle cake pan. 9 X 13.

Ann