Caramel-Pecan Brownies

Brownie layer

• 2 squares unsweetened chocolate
• ½ cup IMPERIAL Margarine 125 mL
• 1 cup granulated sugar 250 mL
• 2 eggs
• 1 tsp vanilla extract 5 mL
• ½ cup all-purpose flour 125 mL

Caramel-Pecan layer

• ½ cup IMPERIAL Margarine 125 mL
• 1/3 cup packed brown sugar 75 mL
• 1/3 cup corn syrup 75 mL
• 1 ½ Tbsp whipping cream 22 mL
• 1 tsp vanilla extract 5 mL
• 1 1/3 cups chopped pecans 325 mL

Brownie layer

1. Preheat oven to 350° F (180° C). Grease 8-inch (20 cm) square pan.
2. In small saucepan on very low heat, melt chocolate and margarine; cool completely. Add sugar, eggs and vanilla; beat well until smooth. Stir in flour. Pour into pan; bake 20 to 22 minutes until cake tester inserted in centre comes out almost clean. Cool completely in pan on wire rack.

Caramel-Pecan layer

1. In a medium, heavy saucepan, bring margarine, brown sugar, and corn syrup to a boil over medium heat. Without stirring, boil about 10 to 12 minutes, until candy thermometer reaches 245° F (118° C), the "firm ball" stage. (Syrup forms a firm ball in very cold water when gathered up and will not flatten on removal from water.)
2. Remove from heat and carefully add cream and vanilla; mixture will bubble and steam. Stir in pecans and immediately pour over brownie layer in pan. Cool, then chill until caramel is firm.