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Image © Publications International, Ltd.
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| Ingredients: |
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| 3/4 |
cup all-purpose flour |
| 1/4 |
teaspoon baking soda |
| 4 |
squares (1 ounce each) bittersweet or unsweetened chocolate, coarsely chopped |
| 1/2 |
cup (1 stick) plus 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!� Spread |
| 3/4 |
cup granulated sugar |
| 2 |
eggs |
| 1/2 |
cup chopped pecans |
| 3/4 |
cup firmly packed light brown sugar |
| 6 |
tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!� Spread |
| 1/3 |
cup whipping or heavy cream |
| 1/2 |
teaspoon apple cider vinegar or fresh lemon juice |
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| Directions: |
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For brownies, preheat oven to 325�F. Line 8-inch square baking pan with aluminum foil, then grease and flour foil; set aside. |
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In small bowl, combine flour and baking soda; set aside. |
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In medium microwave-safe bowl, microwave chocolate and I Can't Believe It's Not Butter!� Spread at HIGH (Full Power) 1 minute or until chocolate is melted; stir until smooth. With wooden spoon, beat in granulated sugar, then eggs. Beat in flour mixture. Evenly spread into prepared pan; sprinkle with pecans. |
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Bake 31 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. To remove brownies, lift edges of foil. Cut brownies into 4 squares, then cut each square into 2 triangles. |
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For caramel sauce, in medium saucepan, bring brown sugar, I Can't Believe It's Not Butter! Spread and cream just to a boil over high heat, stirring frequently. Cook 3 minutes. Stir in vinegar. To serve, pour caramel sauce around brownie and top, if desired, with vanilla or caramel ice cream. |
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I Can't Believe It's Not Butter!�
© Unilever
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