Makes one 9-in by 13-in pan
You can use any nuts to finish this bar—pecans, walnuts, almonds, cashews, or even a mixture.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 7 oz (14 tablespoons) unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Brownie Filling
- 4 oz unsweetened chocolate, finely chopped
- 6 oz (12 tablespoons) unsalted butter
- 2 eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cups cake flour
- 1 1/2 cups chopped pecans, toasted
Caramel Topping
- 1 1/2 cups plus 3 tablespoons (12 oz) sugar
- 1/4 teaspoon fresh lemon juice
- 1/2 cup plus 3 tablespoons (6 oz) heavy cream, warm
- Pinch kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup coarsely chopped toasted nuts
Directions
- Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan and line it with parchment paper or foil, letting the ends hang over.
- Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients and mix on medium speed until a smooth dough forms, about 3 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown, 15 to 20 minutes.
- Remove the crust from the oven and lower the temperature to 350°F. Let the crust cool completely in the pan.
- While the crust is cooling, make the brownie filling: Fill the bottom of a double boiler or a saucepan with a couple of inches of water and bring to a simmer over medium-low heat. Combine the chocolate and butter in the top of the double boiler or a heat-safe bowl and place over the simmering water. Stir occasionally until the chocolate is melted. Remove from the heat and keep warm.
- In the bowl of a stand mixer, whisk together the eggs, sugar, and salt by hand. Place the bowl over the simmering water and heat, whisking constantly, until just warm, 3 to 4 minutes.
- Place the bowl with the egg mixture on the mixer, fit with the whip attachment, and whip on medium speed for 5 minutes.
- Reduce the speed to low and add the melted chocolate, vanilla, and pecans. Mix until well combined, 1 to 2 minutes. Scrape down the bowl as needed.
- Sift the flour into a medium bowl. Add to the chocolate mixture all at once and mix on low speed just until combined, about 1 minute. Scrape down the bowl as needed. Pour the brownie filling over the cooled crust and level with a spatula.
- Bake until a tester inserted into the center comes out clean, 15 to 20 minutes.
- Let cool completely in the pan.
- While the filling is cooling, make the caramel topping: Rub the sugar and lemon juice together. Heat a medium saucepan over medium heat. Sprinkle 2 tablespoons of the sugar evenly over the bottom of the pot. As the sugar melts, begin to stir it gently to evenly combine.
- Once the sugar is melted, continue adding sugar 2 tablespoons at a time until all the sugar is melted evenly. Continue to cook the sugar until it is a golden mahogany color, 2 to 3 minutes after all of the sugar is melted.
- Reduce the heat to low and whisk in the warm cream. Once it is incorporated, bring the mixture to a simmer for 30 seconds. Remove from the heat and stir in the salt and vanilla. Let cool until thickened to a spreadable consistency, 3 to 5 minutes.
- Using a spoon, drizzle the caramel topping over the bars. Sprinkle with the chopped nuts.
- Allow to cool completely before cutting and serving.
