I should backpedal and say that by no means are these bad brownies. Two kinds of chocolate, lots of butter, toasted pecans...that all makes a good brownie, especially frozen.
If these had been called Alabama Pecan Brownies, I would have been perfectly satisfied.
Look, these brownies are not going to knock you naked any time soon. But on the other hand, they don't involve cake mix or processed caramels. No shortcuts for Maida!
And really, who needs shortcuts with brownies? So to summarize, these are good brownies. If you like your brownies on the sweet-ish side and you like pecans (maybe a bit of bourbon would further add to the Southern pecan thing going on), you will love these.
Here's the recipe. Enjoy these brownies for what they are.
"Caramel Fudge" Pecan Brownies
1 c. (8 oz.) butter
4 oz. unsweetened chocolate
1 oz. semisweet chocolate
1/2 c. (3.5 oz.) sugar
2-1/3 c. (1 lb.) dark brown sugar
2 t. vanilla (plus a splash of bourbon?)
4 large eggs
2 c. (8 oz.) sifted flour
1/4 t. salt
1/2 t. baking powder
2-1/4 c. (8 oz.) toasted pecan halves
Heat the oven to 350. Line a 13x9-inch pan with foil and butter the foil.
In a large microwave-safe bowl, melt the butter with the chocolates at 30 second intervals: it should take 1-1/2 to 2 minutes. Make sure you stir well in between the 30-second bursts.
Stir in the sugar and brown sugar; then mix in the vanilla/bourbon. Add the eggs one at a time, stirring well after each. Add the flour, salt, and baking powder and stir until incorporated. Mix in the pecans.
Pour in the foil-lined pan and bake for 40-45 minutes or until a toothpick comes out just clean. Let stand until cool. Put the pan in the freezer for an hour, or the refrigerator for somewhat longer, until the brownies are quite firm. Cut carefully into squares or rectangles as big or as small as you think you can handle. Wrap the brownies and keep them on the counter or in the freezer. Share as many as you think would be appropriate.