Ingredients

Makes 8

　　

For the Batter

Ingredients for Truffle Brownies batter (page 543)

　　

For the Topping

1 cup sugar

　　1/3 cup heavy cream

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon salt

　　1 cup coarsely chopped toasted pecans (4 ounces)

　　

Step 1

Preheat the oven to 325°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.

　　

Step 2

Make the batter: Follow steps 2 through 5 of the Truffle Brownies recipe.

　　

Step 3

Make the topping when the brownies are cool: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until the sugar has dissolved. When the water comes to a boil, stop stirring, and wash down the sides of the pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling the pan occasionally, until the mixture is medium amber, 5 to 7 minutes.

　　

Step 4

Remove from heat, and immediately add the cream, vanilla, and salt. Gently stir with a clean wooden spoon or heatproof spatula until smooth. Add the pecans; stir until the caramel begins to cool and thickens slightly, about 1 minute.

　　

Step 5

Pour the caramel over the brownies; spread evenly with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.