Just the Best Brownie Ever!

I just found this recipe in a great cook book "Best of the Best Cookbook Recipes" (Food & Wine Books). When I lived on the Gulf coast of Mississippi I enjoyed many recipes that some of my friends and co-workers shared with me. There is nothing like sharing recipes with others, here's one for you all!

CREOLE BROWNIES

Makes 2 dozen

1 1/2 cups of all-purpose flour
1/4 cup unsweetened cocoa powder
9 ounces bittersweet chocolate (66 to 72 percent) coarsely chopped
2 sticks plus 2 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt

Praline Caramel

1 1/2 cups pecan halves
1 cup water
1/4 cup honey
2 cups packed light brown sugar
1/4 cup honey
2 cups packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 375 degrees. Line a 9-by-13-inch pan with parchment paper. Leave paper overhang sides about two inches.
2. Make the brownies: In a medium bowl, whisk the flour with the cocoa powder. In a heatproof medium bowl set over a saucepan of simmering water, combine the chocolate and butter and cook until softened. Remove from the heat and stir until fully melted.
3. In a large bowl, using an electric mixer, beat the granulated sugar with the eggs, vanilla and salt at high speed until pale and thick, about 2 minutes. Add the melted chocolate and beat at low speed for 1 minute. Using a spatula, fold in the flour mixture. Scrape the batter into the prepared pan and bake for about 18 minutes, until the brownies are just set and the surface is slightly cracked. Let cool. Lower the oven temperature to 350 degrees.
4. Make the praline caramel: Spread the pecans in a pie plate and toast for about 10 minutes, until fragrant and golden. Let cool, then coarsely chop the pecans. In a medium saucepan, mix the pecans with the water, honey, brown sugar and salt. Bring to a simmer and cook over moderate heat until the caramel is thick and dark, about 35 minutes. Remove from the heat and stir in the vanilla.
5. Pour the caramel over the brownies, spreading it in an even layer. Let cool until set, about 2 hours. Using the parchment paper overhang, lift the brownies out of the pan. Lightly spray a sharp knife with cooking spray before cutting the brownies.

This recipe and others from the cook book by David Guas and Raquel Pelzel.
About the authors:
The International Association of Culinary Professionals (IACP) has named DamGoodSweet by David Guas and Raquel Pelzel a 2010 Cookbook Award Finalist in the American category and Baking and Dessert category for the 2010 James Beard Foundation Book Awards.