2 packages (21 to 22 1/2 ounces each) brownie mix
2/3 cup chopped pecans
1/2 cup instant coffee crystals
1 tablespoon ground cinnamon
Caramel:
1/3 cup heavy cream
1/2 cup packed light-brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Filling and Topping:
1 jar (13 ounces) chocolate-nut spread (Nutella Brand)
1/3 cup chopped pecans
3 cups pecan halves
1: Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. line bottoms of pans with wax paper. Lightly grease waxed paper. Set aside.
2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.
3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).
4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.
5. To serve, use a long serrated knife to cut torte into wedges.
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