Ingredients

2 cups sugar
1 1/3 cups light corn syrup
1/4 teaspoon kosher salt
2/3 cup butter, melted
4 large eggs
3 cups chopped pecans
1 teaspoon vanilla extract
2 cups toasted whole pecans, (1 cup chopped, 1 cup whole) divided, plus more for garnish
Brownies, recipe follows
Whipped Cream, recipe follows
Caramel syrup

Brownies:

3 sticks butter, melted
5 (1-ounce) squares unsweetened baking chocolate
2 1/2 cups granulated sugar
6 eggs, whisked
2 cups all-purpose flour
1 teaspoon vanilla extract
Pinch salt
1 cup milk chocolate morsels

Whipped Cream:

3 cups heavy cream
3/4 cup sugar

Directions

In a large saucepan, add the sugar, corn syrup, salt and melted butter. Stir to combine well. Add the eggs and 1 cup chopped pecans. Bring to a boil over medium heat. Reduce the heat, and simmer stirring frequently for 10 minutes. Add the vanilla and remove from the heat to cool completely. Set aside.

Brownies:

Preheat the oven to 350 degrees F. Line a 9 by 9-inch baking pan with aluminum foil.

In a saucepan, over low heat, melt the butter and unsweetened chocolate, constantly stirring to incorporate. Set aside.

In a large bowl, add the sugar and the eggs. Using a hand-held mixer, beat together until well combined. Add the flour, vanilla, and the salt. Fold in the milk chocolate morsels.

Add the butter and chocolate mixture that was set aside. Mix together with a spatula while folding in 1 cup of whole toasted pecans. Pour into the prepared pan and bake until the brownies are done, about 35 minutes Remove from the oven and allow to cool completely before assembling.

Whipped Cream:
3 cups heavy cream
3/4 cup sugar
In a large bowl add the cream and the sugar and whisk together until soft peaks form.

Assembly:
In a trifle dish, layer the brownies, pecan mixture, whipped cream, caramel syrup, and toasted whole pecans, as desired.

Cook’s Note: It is recommended that the trifle be chilled for 2 hours before serving.

Recipe Courtesy of Paula Deen and Jeanie Collins