White Choco Brownies with Caramel Sauce


  • 1/2c butter
  • 1-1/4c brown sugar
  • 2t instant coffee
  • 1t vanilla
  • 2 eggs
  • 1c flour
  • 3/4c chopped white chocolate
  • 3/4c chopped toasted pecans

Caramel Sauce Ingredients

  • 1c sugar
  • 3T cold water
  • 2/3c whipping cream


  1. Cream butter and sugar. Add coffee, vanilla, and eggs.
  2. Combine dry ingredients and add to wet ingredients.
  3. Spoon batter into lightly greased pan. Bake at 350 for 30-35 minutes, or until top is just a bit soft.
  4. Cool, then cut into squares.
  5. While the brownies are cooling, heat sugar and water in a saucepan on medium heat, and bring to a boil.
  6. Cook, without stirring, until mixture is a golden caramel colour, about 5-7 minutes. Make sure it doesn't burn.
  7. Remove from heat and carefully add cream. Mixture will bubble up vigorously. If mixture doesn't smooth out, return to heat for a few minutes and stir until smooth.
  8. Cool sauce until thick and sticky. Drizzle caramel over squares and place a pecan half on each.