Double Chocolate Brownies With Caramel Frosting
2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
½ tsp salt
1 tsp vanilla
¾ cup chopped, pecans, divided
¾ cup semisweet chocolate chips, divided
Caramel Frosting
Microwave chocolate squares in a small microwave-safe bowl at medium 1 ½ minutes or until melted. Stir chocolate until smooth.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour and salt, beating at low speed just until blended. Stir in vanilla, ½ cup pecans, and ½ cup chocolate chips. Spread batter into a greased and floured 13 x 9 inch pan. Sprinkle with remaining ¼ cup pecans and ¼ cup chocolate chips.
Bake at 350° for 40 minutes or until set. Cool completely on a wire rack. Spread evenly with Caramel Frosting. Yield: 32 brownies.
Caramel Frosting
¾ cup butter
2 cups sugar
½ cup buttermilk
12 large marshmallows
1 T light corn syrup
½ tsp baking soda
Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat. Beat at high speed 5 to 7 minutes or until frosting thickens and begins to lose its gloss. Yield: 2 cups.