Ghirardelli Brownie Pecan Parfait

To make the brownies, preheat oven to 350 degrees and grease and flour an 8-inch square pan. Melt chocolate and butter in double boiler and whisk until smooth. Whisk together sugar and egg, then stir in the chocolate mixture, then the flour. Bake 15 minutes. Once cool, cut into ½ inch squares.

To make the parfait, whisk together egg yolks and sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly until thick, about 5 minutes. (If the mixture gets lumpy, briefly switch to a whisk until smooth again.) Place in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold. Whip the cream and fold it in.

Layer: 4 pieces of brownies, 2 tsp caramel sauce, 2 tsp pecans, 3 T parfait. Repeat layers once, then end with a third layer of brownie, caramel, and pecans.

Cover with plastic wrap. Refrigerate 30 minutes to overnight.