-
1
Preheat oven to 325F.
-
2
Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.
-
3
Butter lining (not overhang).
-
4
Make batter: Put chocolate and butter in a heatproof bowl set over a pan of simmering water; stir until melted.
-
5
Let cool slightly.
-
6
Whisk together flour, baking powder, and salt in another bowl.
-
7
Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes.
-
8
Add chocolate mixture, milk, and vanilla, and mix until combined.
-
9
Reduce speed to low.
-
10
Add flour mixture; mix, scraping down sides of bowl as needed, until well combined.
-
11
Pour batter into prepared dish.
-
12
Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes.
-
13
Let cool on a wire rack.
-
14
Make topping: Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved.
-
15
When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming.
-
16
Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
-
17
Remove from heat and immediately add cream, vanilla, and salt.
-
18
Gently stir with a wooden spoon or heatproof spatula until smooth.
-
19
Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute.
-
20
Pour caramel over cool brownies; spread with an offset spatula.
-
21
Refrigerate until cold, 30 minutes to 1 hour.
-
22
Let brownies stand at room temperature at least 15 minutes before serving.
-
23
Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut.
-
24
Brownies can be refrigerated in an airtight container up to 2 days.
