Go Back

Caramel Pecan Brownies

A delightful blend of rich chocolate, crunchy pecans, and gooey caramel, these brownies are the ultimate treat for any dessert lover.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Fillings and Toppings
  • 1 cup chopped pecans, divided Use 1/2 cup in batter and 1/2 cup for topping.
  • 1 cup caramel sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the melted butter and sugar until well combined. Stir in the vanilla extract.
  3. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
  4. In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to overmix!
  6. Fold in 1/2 cup of the chopped pecans.
Assembly
  1. Pour half of the batter into the prepared baking pan and drizzle half of the caramel sauce over the top.
  2. Sprinkle the remaining 1/2 cup of chopped pecans over the caramel layer.
  3. Carefully spread the rest of the brownie batter over the pecans and caramel.
  4. Drizzle the remaining caramel sauce over the top layer of batter.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
  2. Allow the brownies to cool completely in the pan before cutting them into squares.

Notes

These brownies can be served warm with ice cream, sprinkled with sea salt, or paired with a beverage of choice. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.