Salted Caramel Pecan Brownies are decadent and everything you want in a brownie and more. Made with real chocolate, they are fudgy with a pecan crunch topping and drizzled with salted caramel.
These could also be called turtle brownies as they have all the ingredients of a turtle candy, chocolate, caramel and pecans.
I am of the belief that if you’re making chocolate brownies, they should be made with real chocolate. Good, dark, 70% kind of chocolate that you would eat.
No chocolate with paraffin that doesn’t melt on your tongue and no cocoa powder. I’m a chocolate snob, can you tell? It comes from growing up in Europe where I had access to the best Swiss and Belgian chocolate.
What takes these salted caramel pecan brownies two levels better (the next level is not far enough) is the salted caramel sauce that is drizzled all over the top. Who doesn’t love salted caramel?
I like to make my own salted caramel sauce because it is just so easy and tastes so much better than store bought.
Not only does the salted caramel make a lovely gooey topping, but if you look at the brownie slices from the side, you can see it partially soaks into the brownie. That’s why I the recipes calls for adding the caramel when the brownies are still warm.
Salted Pecan Brownies – Step by Step
Mix chocolate with melted butter until the chocolate is melted.
Whisk 3 eggs with granulated sugar until smooth.
Add the melted chocolate and butter to the eggs and sugar, whisk to combine.
Pour the batter into an 8 x 8-inch baking pan lined with parchment paper and smooth.
Top the batter with an even layer of chopped pecans. Bake for 30 minutes.
Drizzle salted caramel sauce over the warm brownies.
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Salted Caramel Pecan Brownies
Made with real chocolate, they are fudgy with a pecan crunch topping and drizzled with salted caramel.
- 4 ounces unsalted butter
- 6 ounces 70% chocolate
- 1 teaspoon instant espresso powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 cup roughly chopped pecans
- 1/4 cup caramel sauce
Preheat oven to 350°F/177°C. Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper.
To a microwave-safe bowl, add the butter. Microwave in 20 second increments until melted and hot.
To a large mixing bowl add the chocolate and espresso powder. Pour over the hot, melted butter and stir until the chocolate is melted. Allow to cool for 5 minutes.
To a separate bowl whisk eggs and sugar until sugar is dissolved. Whisk in flour and salt. Add the butter, chocolate and espresso mix well. Pour into
Pour into the baking pan top with an even layer of pecans. Press the pecans slightly into the batter.
Bake 30 minutes until the sides pull away from the pan and a toothpick comes out clean when inserted in the center.
Remove the brownies from the oven and cool in the pan for 5 minutes.
Lift the brownies from the pan using the parchment paper and set onto a wire rack. Drizzle the caramel sauce all over the top. Allow to cool. Cut into 2-inch (5 cm) squares.