Adapted from Bakers
~from Savoring Time in the Kitchen
6 oz bittersweet baking chocolate (I like Ghiradelli baking bars)
4 oz unsweetened chocolate
6 tablespoons butter
1 cup sugar
3 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon sea salt
2 cups toasted chopped pecans (optional) Reserve some whole, untoasted pecans for decoration.
1 cup caramel bits (the small round ones)
Heat oven to 340 F.
Prepare a 9-10 inch oven proof skillet, preferably cast iron, by lining it with parchment paper.
Place pecans on a baking sheet and toast them in the preheated oven for about 7-8 minutes. Cool slightly and chop coarsely.
In a large, heat proof bowl (big enough to fit sugar and flour too) microwave all chocolate and butter on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through. Keep stirring until chocolate is completely melted and smooth. You can also use a double boiler to melt the chocolate, if necessary.
Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla in same bowl. Stir in flour, baking powder and salt. Stir in nuts and caramel bits, if using.
Bake for about 20 minutes or until set. DO NO OVERBAKE. Brownie will continue to bake in hot cast iron for a few minutes.
Remove from oven and allow to cool completely in pan. Cut into wedges and serve with raspberries and ice cream, if desired.
You may wrap the rest of the brownie pie in cellophane wrap or aluminum foil and refrigerate.