Servings: 15
Weight Watcher Smart Points: 27
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Ready In: 35 Minutes
Ingredients
Instructions
- Heat a sauce pan to medium
- Salt pecans then add them in a single layer in the sauce pan and toast 8 to 10 minutes
- Watch them carefully and do not scorch.Preheat oven to 350 degrees
- Spray 15x10x1 inch jelly roll pan with non-stick spray
- I also like to line it with parchment paper or aluminum foil for easier clean up.Melt 1 c butter and 4 oz chocolate in the microwave for 1 minute, stir
- Heat at 30 second increments and stirring until melted.Whisk sugar, flour, cocoa, eggs, vanilla, and salt together
- Pour chocolate mixture into dry ingredients and combine
- Don't over mix
- Pour batter into prepared 15x10x1 inch pan.Bake at 350 degrees for 20 minutes
- Allow brownies to cool.Caramel frostingBring brown sugar, cream and butter to a boil in a 2 quart sauce pan over medium heat
- Stir constantly
- Boil for 1 to 2 minutes or until brown sugar is dissolved.Remove from heat and stir in vanilla
- Whisk in powdered sugar and stir until smooth
- Working quickly, pour over cake and spread into a thin layer.Top with salted and toasted pecans.
