It doesn’t get much more Instagrammable than this chocolate brownie with caramel, pecans, and whipped cream. Here’s a recipe from Lindsey Palmer, dessert chef at Blue Agave in New York City and author of A Classic Pumpkin Baking Book.
Ingredients
:
- 3 sticks unsalted butter, cut into cubes
- 2/3 cup granulated sugar
- 2 eggs
- 1/4 cup dark chocolate chips (1/2 cup)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
-
1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F. Lightly grease an 8-inch cake pan, and set aside. In a bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, until a soft but fluffy meringue forms. Beat in the chocolate chips.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and whisk together just until combined. Using a large metal spoon, stir in the melted chocolate. Divide among the prepared pan. Bake for 15-17 minutes or until the tops begin to pull away from the sides of the pan. Cool completely before serving.
- Variations:
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- May omit the butter and replace with powdered sugar or golden brown sugar; pour it on top of each cake as an accent rather than topping; add whipped cream
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- Cover and refrigerate before baking to let its flavor adapt to the time.