A delightful twist on classic brownie bars, featuring rich caramel, crunchy nuts, and a luscious chocolate drizzle.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
Line an 8x8-inch baking dish with foil and grease it lightly.
Foil lining makes it easier to remove the bars after baking.
In a mixing bowl, combine the flour, baking powder, salt, sugar, and cocoa powder.
Sifting the cocoa powder prevents lumps in the batter.
Add the butter to the dry ingredients and mix until crumbly.
Cold butter works best for a crumbly texture.
Stir in the egg, water, and vanilla extract until well combined.
Mix just until combined to avoid overworking the batter.
Spread the batter evenly into the prepared baking dish.
Use a spatula to level the batter for even baking.
Bake in the preheated oven for 30-35 minutes or until set in the center.
Check doneness by inserting a toothpick; it should come out clean.
Remove from the oven and spread the caramel sauce over the warm base.
Warm caramel sauce spreads more easily.
Sprinkle the chopped pecans and walnuts over the caramel layer.
Press the nuts gently into the caramel to help them stick.
Melt the chocolate chips with butter in the microwave, stirring until smooth, and drizzle over the bars.
Use a spoon or piping bag for a neat drizzle.
Allow the bars to cool completely before cutting into squares.
Use a sharp knife for clean cuts and wipe it between slices.
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