Caramel-Pecan Glazed Brownies
3/4 cup unsalted butter
8 ounces unsweetened chocolate, coarsely chopped
4 large eggs
3/4 cup mayonnaise
2 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup granulated sugar
1/3 cup heavy cream
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup finely chopped toasted pecans
Heat oven to 400 degrees F. Grease an 8x8-inch square pan with butter and dust with flour.
Melt butter in a small saucepan over medium heat. Remove pan from heat and stir in unsweetened chocolate until melted.
In a large bowl, using a mixer on medium speed, beat together eggs, mayonnaise and sugar for 10 minutes, or until fluffy and doubled in volume. Beat in chocolate mixture for 1 minute. Sift together flour, baking soda and salt, and add to liquid ingredients; beat on low speed until just combined. Stir in chocolate chips.
Spread brownie batter into prepared pan. Bake 10 minutes. Reduce oven temperature to 300 degrees, and bake an additional 30 minutes. Cool on a wire rack.
To make the caramel-pecan glaze, heat and stir sugar in a large saucepan, over medium heat, until it turns to caramel. Take pan off heat and whisk in half of cream until combined. Whisk in remaining cream until combined. Pour caramel in a small dish and cool 10 minutes. In a large bowl, using a mixer on medium speed, beat together cream cheese and butter until combined - about 1 minute. Beat in caramel sauce and pecans until combined. Spread glaze over cooled brownies. Sprinkle with sea salt, if desired. Freeze brownies for about 20 minutes, for easier slicing.