Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 cup butter, cut in pieces
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, divided
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 3/4 cup white chocolate chips
- 1/2 cup caramel ice cream topping
- 3/4 cup semisweet chocolate morsels
Directions
Preheat oven to 350 F Grease 8-inch-square baking pan.
Combine flour, cocoa and salt in small bowl.
Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.
Add 2 eggs, one at a time, beating well after each addition.
Add vanilla extract; mix well.
Gradually beat in flour mixture.
Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan.
Sprinkle nuts and white morsels over batter. Drizzle caramel topping over
Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels.
Spread evenly over caramel topping.
Bake for 30 to 35 minutes or until center is set.
Cool completely in pan on wire rack. Cut into squares.