Indulge your sweet tooth with this wood-fired twist on a classic dessert recipe. These chocolate squares of heaven are baked over a sweet and rich caramel pecan sauce and cooled down with whipped cream.
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For the Pecan-Caramel Sauce: Place pecans in a 9-inch cast iron pan and toast on the stove top over medium-high heat. Toast pecans for 5 minutes, stirring occasionally. Add 1/4 cup butter and 1/2 cup brown sugar to the pecans. Stir until butter and brown sugar are melted and combined.
Remove pecans from heat and carefully add 1/2 cup heavy cream. Return to heat and stir until the cream is completely combined. Remove from heat and set aside.
For the Brownies: In a large bowl combine the brown sugar, flour, cocoa powder, baking soda and salt. Add the melted butter, eggs, cream and mix well. Fold in the chopped milk chocolate. Pour the brownie batter over the caramel pecan mixture.
When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
Put the brownies into the Traeger and cook for 35-40 minutes or until the center comes out clean when checked with a toothpick.
Place the cast iron pan directly on the grill grate and cook for 35-40 minutes or until the a toothpick come out clean when inserted into the center.
Remove from grill and let cool for at least 10 minutes. Serve warm with ice cream. Enjoy!
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