3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
3/4 cup GHIRARDELLI Sweet Ground Chocolate and Cocoa
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts (walnuts or pecans), chopped and lightly toasted
1 cup GHIRARDELLI Double or Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift ground chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into greased 8 or 9-inch square pan. Bake 20-30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares.
Caramel Pecan Topping
3/4 cup sugarpinch of salt
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) nuts (walnuts or pecans), chopped and lightly toasted
Once brownie is baked and cooled, in a 3-quart saucepan bring sugar, corn syrup, water and salt to a boil until it turns a golden caramel. Remove pan from heat and slowly add cream and vanilla. Quickly stir in pecans, pour over brownie layer. Cool on rack. Chill brownies, covered, until caramel is firm, about 2 hours.
