Steps

• 1

  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.

  Ingredients

  • 3/4 Cup Pecans, halves

  • 1/4 Cup butter

  • 1/2 Cup brown sugar

• 2

  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.

  Ingredients

  • 1/2 Cup heavy cream

• 3

  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.

  Ingredients

  • 1 1/3 Cup brown sugar

  • 1 Cup all-purpose flour

  • 1/2 Cup cocoa powder

  • 3/4 Teaspoon baking soda

  • 1/2 Teaspoon Salt

  • 6 Tablespoon butter, melted

  • 3 Large eggs

  • 1/4 Cup heavy cream

  • 6 Ounce Chocolate, Chopped

• 4

  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.

• 5

  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.

  325 ˚F / 163 ˚C

• 6

  Remove from grill and let cool for at least 10 minutes. Serve warm with ice cream. Enjoy!