- In a saucepan, stir butter and chocolate chips over low heat until melted and smooth; set aside to cool. Preheat oven to 350°F. Line an 8x8x2-inch baking pan with parchment paper. Coat parchment with cooking spray.
- Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl, stir together the flour and baking powder. Add flour mixture to chocolate mixture; stir just until combined. Spread half of the batter evenly in the prepared pan.
- Bake for 15 minutes or until the top begins to firm. Cool 15 minutes in pan on a wire rack. Prepare Date Caramel and carefully spread over brownie layer; top with remaining brownie batter. Sprinkle with pecans. Bake 25 minutes or until brownie is just set. Cool 30 minutes in pan on a wire rack. To serve, lift uncut bars out of the pan and cut into nine squares.
Date Caramel: In a food processor, process pitted Medjool dates and salt until very smooth, adding hot water, 1 Tbsp. at a time, until a creamy consistency.
courtesy of Fresh Thyme Farmers Market