Caramel Pecan Fudge Brownie Bars
Complimentary recipe by: Cathy Leslie
From: Generations of Recipes Volume 1

First layer:

4 ounces semi-sweet chocolate, coarsely chopped
3/4 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup flour
1/8 teaspoon salt

Second layer:

1/4 cup unsalted butter
3/4 cup light brown sugar, packed
2 tablespoons flour
2 eggs, lightly beaten
3 cups pecan halves
2 teaspoons pure vanilla extract

Third layer:

4 ounces semi-sweet chocolate, coarsely chopped
1/2 cup unsalted butter

Preparation:

Line a 9-inch square pan with aluminum foil and butter the foil. For the first layer melt chocolate in top of double boiler. Cool slightly. Cream butter and sugar until smooth. Add eggs, mixing well after each addition. Add melted chocolate and vanilla. Mix well. Fold in flour and salt. Transfer batter to prepared pan spreading evenly. Place pan in freezer while preparing next layer. Heat oven to 325 degrees.

For the second layer melt butter in small pan. Add brown sugar and cook over low heat until smooth. Stir in flour and cook 30 seconds longer. Remove from heat and cool slightly. When mixture has cooled slightly, take a small spoonful and stir into beaten eggs. Whisking as you go, add egg mixture to rest of brown sugar mixture. Add pecans and vanilla and mix well. Pour pecan layer over chilled chocolate layer. Bake until a toothpick is almost clean, for about 45 minutes. Transfer to a wire rack and cool completely.

For the third layer melt chocolate and butter whisking so butter is completely mixed into chocolate. Pour over cooled bars, tipping pan so the entire surface is evenly coated. Refrigerate at least 2 hours before serving. Cut into small squares.