Ingredients
4 tablespoons butter
2 tablespoons white honey
2 tablespoons milk or cream
1/2 cup barley flour or regular flour
1/2 cup toasted macadamia nuts
1/4 teaspoon baking soda
6.5 oz. TCHO Pro “Chocolatey 70%” Baking Discs, coarsely chopped and divided equally
1 teaspoon vanilla
1 egg

Directions
1. Preheat oven to 325^o Butter and line an 8-inch square pan with parchment.
2. In a pan, melt butter with honey, milk or cream. Bring to a boil, cook 1 minute and cool 10 minutes.
3. In a bowl, combine flour, macadamia nuts and baking soda.
4. Place half (92 grams) of the TCHO “Chocolatey” in food processor and pour in the warm butter and honey mixture; process 30 seconds. Add vanilla and egg; process 30 seconds. Add nut and flour mixture to food processor and pulse three or four times.
5. Stir in remaining half (92 grams) TCHO “Chocolatey”. Pour batter into parchment-lined pan and bake for about 35 minutes. Cool 15 minutes before cutting.

Yields 16 Servings

Ingredients
Brownie Layer
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces TCHO Pro 60.5% Dark Chocolate Discs
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs

Caramel Pecan Layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 oz)

Directions
1. Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour.
2. Begin by making the Brownie Layer. Whisk together flour, baking powder, and salt in a small bowl.
3. Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth. Then remove from heat.  Cool to lukewarm then stir in brown sugar and vanilla.
4. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth.
5. Add flour mixture and stir until just combined.
6. Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely in pan on a rack.
7. Next, make the Caramel Pecan Layer. Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat. Stir until sugar is dissolved. Then bring to a boil, without stirring, until mixture turns a golden caramel color, about 10 minutes.
8. Remove from heat and carefully whisk in cream and vanilla (mixture will bubble and steam).
9. Stir in pecans and immediately pour over brownie layer, spreading evenly. Cool completely in pan on rack.
10. Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
11. Just before serving, cut chilled brownies into 2-inch squares and remove from pan while still cold, then bring to room temperature.

Recipe Notes
For added garnish, spoon melted chocolate into a small sealable plastic bag and seal, forcing out excess air. Squeeze chocolate into 1 corner. Next, cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies for that extra special something.

...from Lexi Castagna

Yields one ½ sheet pan

Ingredients
1lb. 6oz. TCHO Pro 66% Dark Chocolate Discs
4oz. TCHO Pro 99% Unsweetened Chocolate
1lb. 6oz. butter
1lb. 5oz. eggs, room temperature
5oz. sour cream
1T vanilla extract
1lb. all-purpose flour
5.5oz. TCHO Natural Cocoa Powder 

Directions
1. Line a half sheet pan (12"x18") with oil and parchment. Preheat your oven to 325^oF convection/350^oF convention.
2. Melt chocolate and butter in bowl over simmering water. Stir until amooth and combined. Remove from heat.
3. In a stand up mixer, whip eggs, sour cream, sugar and vanilla, on high until thick and light in color, about 8 minutes.
4. Blend 1/3 of egg mixture into chocolate mixture while whisking constantly. Temper mixture back into egg mixture on medium speed. Scrape bowl as needed.
5. On low speed, add AP flour and cocoa powder until just combined.
6. Pour batter into half sheet pan. Spread evenly.
7. Bake until crust forms, but moist in the center. 30 to 40 minutes.