Preparation

• 1.

  Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

• 2.

  In a medium saucepan, melt 1/2 cup of butter and the chopped bittersweet chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.

• 3.

  In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

• 4.

  Gradually stir in the melted chocolate mixture until fully incorporated.

• 5.

  In another bowl, sift together flour, cocoa powder, and salt. Slowly add the dry ingredients to the wet ingredients until just combined, being careful not to overmix.

• 6.

  Fold in the chopped pecans and pour half of the brownie batter into the prepared springform pan. Bake for about 25 minutes or until a toothpick inserted comes out mostly clean. Let cool in the pan.

• 7.

  Spread a layer of caramel sauce over the first brownie layer, then pour the remaining brownie batter on top. Bake for an additional 25 minutes then allow to cool completely in the pan before removing the sides of the springform pan.

• 8.

  To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semisweet chocolate in a bowl, and let sit for 5 minutes. Stir until smooth and glossy.

• 9.

  Once the brownie torte has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Let the ganache set at room temperature.

• 10.

  Drizzle additional caramel sauce on top of the ganache before serving. Slice and enjoy your decadent treat!