- Brownies:
- 4 ounces unsalted butter
- 1 cup granulated white sugar
- 1 large egg
- 4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate Bar
- 1/2 cup all-purpose flour
- Parfait:
- 4 large egg yolks
- 1/3 cup granulated white sugar
- 1/3 cup firmly packed dark brown sugar
- 3/4 cup evaporated milk
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 cup chopped pecans, toasted
- 1 cup good quality store bought caramel sauce
- To make the brownies, spray an 8-inch square pan with nonstick spray and coat with flour. Preheat the oven to 350 degrees F.
- Melt the chocolate and the butter together over a double boiler. Whisk until smooth.
- Whisk the sugar and egg together in a bowl. Stir the chocolate and butter into the sugar mixture. Stir in the flour. Spread in the prepared pan.
- Bake for 15 minutes. Cool, remove from the pan and cut into 1/2 inch squares.
- To make the parfait, whisk together the egg yolks and the sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly, with a heat resistant rubber spatula, until thick, about 5 minutes. (If the mixture gets lumpy at anytime during the cooking process, briefly switch to a whisk and whisk until smooth.) Place the mixture in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold.
- Whip the cream until soft peaks form. Fold the cream into the cooled mixture.
- To assemble the parfaits, in the bottom of martini, wine or any clear glass with approximately a 3/4 cup capacity, put about 4 pieces of brownies, about 2 teaspoons caramel sauce, and 2 teaspoons pecans. Top with about 3 tablespoons parfait mixture. Repeat layering with 2 more layers of brownies, caramel sauce and pecans and 1 more layer of parfait, ending with a layer of the brownies, pecans and caramel.
- Cover with plastic wrap. Refrigerate at least 30 minutes or up to overnight.