-
1
Heat oven to 350 degrees F.
-
2
Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
-
3
Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min.
-
4
or until butter is melted.
-
5
Stir until chocolate is completely melted and mixture is well blended.
-
6
Whisk eggs, 2 cups sugar, coffee and vanilla in large bowl until blended.
-
7
Stir in chocolate mixture.
-
8
Add flour and baking powder; mix just until blended.
-
9
Stir in 3/4 cup nuts.
-
10
Pour into prepared pan.
-
11
Bake 45 to 50 min.
-
12
or until toothpick inserted in centre comes out with fudgy crumbs.
-
13
(Do not overbake.)
-
14
Cool completely.
-
15
Meanwhile, cook water, corn syrup and remaining sugar in medium saucepan on high heat until mixture comes to boil and sugar is dissolved, stirring constantly.
-
16
Reduce heat to medium; cook 8 to 10 min.
-
17
or until mixture is deep amber colour and registers 350 degrees F on candy thermometer.
-
18
(Do not stir.)
-
19
Remove from heat; cool 1 min.
-
20
Slowly add cream, stirring after each addition until blended.
-
21
Whisk in sour cream.
-
22
Cool to room temperature.
-
23
Pour caramel sauce over brownies; spread to cover top.
-
24
Sprinkle with remaining nuts.
-
25
Refrigerate 2 hours.
-
26
Use parchment handles to lift brownies from pan before cutting to serve.
