Sweet and Salty Caramel Pecan Brownies

Ingredients

• 12 Tbs butter, cut into 1/2-inch pieces
• 4 oz. unsweetened chocolate, coarsely chopped
• 4 large eggs
• 1-3/4 cups granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 3/4 cup all-purpose flour
• 1/4 cup natural cocoa powder
• 1-1/2 cups pecans, coarsely chopped
• 1 cup granulated sugar
• 1/4 teaspoon lemon juice
• 1/4 cup water
•  1/2 cup heavy cream
•  3 Tablespoons butter, cut into about 6 pieces
• 1/4 teaspoon of salt 
• 1/2 teaspoon pure vanilla extract
• 1 cup chopped pecans
• Coarse sea salt

Directions

1. Preheat the oven to 350°F. Grease the bottom and sides of a 9x13-inch baking pan. Put the butter and chocolate in a double boiler over low heat and stir constantly until melted and smooth. Remove from the heat and set aside.
2. In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, vanilla extract, and salt. Whisk in the flour and cocoa powder until blended. Stir in the pecans and then scrape the batter into the prepared pan, smoothing it into an even layer with a spatula.
3. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20 to 22 minutes. Transfer the pan to a wire rack and, if necessary, gently press down any puffed areas with a spatula to make the top level. Let cool about 5 minutes.

For the Caramel   

1. In a 2-quart saucepan, combine the sugar, lemon juice, and water. Bring the sugar, lemon juice, and water mixture to a boil over medium-high heat stirring periodically. Cook until the caramel turns golden (about 8-10 minutes). Keep a close watch on the caramel as soon as the bubbles begin to change colour. When it turns medium amber, remove the pan from the heat and slowly, and carefully add the heavy cream. Keep stirring until the caramel smooths out. Gradually add the pieces of butter. Once all the butter has been added and has melted into the caramel, whisk in the salt and vanilla.
2. Immediately pour the caramel sauce over the warm brownies. Use a spatula to spread the sauce into an even layer. Sprinkle the caramel sauce with the chopped pecans and sea salt. Allow the brownies to rest at room temperature for about 30 minutes, until the caramel has set. Transfer the pan to the refrigerator and chill for at least 1 hour.
3. Prepare the drizzle: In a small saucepan, combine the chopped chocolate and heavy cream. Melt over low heat until smooth. Remove the brownies from the refrigerator and, using a fork or a whisk, drizzle the brownies with the melted chocolate until coated. Return the pan to the refrigerator and chill for about 30 minutes, or until the chocolate has set.
4. Use the foil overhang to remove the brownies from the pan. You may need to run a knife along the edges to loosen the caramel.