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2 squares unsweetened or bittersweet chocolate, coarsely chopped
1 cup butter
1/3 cup cocoa
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 tsp salt
4 eggs
1 1/2 tsp vanilla
1/2 cup granulated sugar
1/4 cup butter
1/4 cup orange or cranberry juice concentrate
2 tbsp honey, or corn syrup
2 cups pecans, chopped
Preheat oven to 350F (180C). Lightly grease a 9x13-inch (3-L) pan. To make brownies, in a small saucepan over low heat, melt chocolate and butter. Remove from heat and stir in cocoa. Meanwhile, in a large mixing bowl, stir flour with sugar and salt. Add chocolate mixture. Stir until well blended. Add eggs and vanilla. Mix in well. Pour into prepared pan and spread evenly. Bake in centre of preheated oven for 20 minutes.
Meanwhile, to make topping, in a small saucepan combine sugar, butter, undiluted juice and honey. Bring to a boil over medium heat, then reduce heat so mixture just simmers for 3 minutes, stirring constantly. Remove from heat.
When brownies have baked 20 minutes, remove from oven. Quickly sprinkle evenly with pecans, then drizzle with hot syrup. Immediately return to oven. Bake until topping is bubbly in centre, about another 20 minutes. Cool on a rack before cutting into squares. Squares will keep well, covered at room temperature, for up to 2 days or they can be frozen.
Calories 280, Protein 3.2g, Carbohydrates 28.3g, Fat 18.6g, Fibre 1.6g, Sodium 157mg.
A crowning layer of citrus-spiked caramel and pecans add glamour to these rich chocolate brownies.