Salted Caramel Pecan Brownies
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. They are more like cake not fudgy, which camp are you?
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 Caramel 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.
Ingredients
- 4 ounces (113 grams) unsalted butter
- 6 ounces (170 grams) 70% chocolate
- 1 teaspoon instant espresso powder
- 3/4 cup (96 grams) all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (128 grams) roughly chopped pecans
- 1/4 cup (32 grams) salted caramel sauce * see note
Instructions
- 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 and this mix has increased in volume and lighter in color, about 2-3 minutes. Whisk in flour and salt. Add the butter, chocolate and espresso mix well. Pour into the baking pan and top with an even layer of pecan pieces. 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 salted caramel sauce all over the top. If using not salted caramel sauce, sprinkle sea salt over the drizzled caramel. Allow to cool. Cut into 2-inch (5 cm) squares.
Notes
If you don't make my salted caramel sauce, you can just sprinkle salt on after you drizzle the sauce on the brownies.
Nutrition Information
Yield
16Serving Size
1 pieceAmount Per Serving Calories 249Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 73mgCarbohydrates 27gFiber 1gSugar 21gProtein 3g
Easy Salted Caramel Sauce Recipe
Irish Chocolate Cake with Bailey’s Buttercream Frosting
12 Comments on “Salted Caramel Pecan Brownies”
I made your caramel pecan brownies and brought them to work. They were devoured before I got to my break two hours into my shift. Everyone raved about them and keeps asking me when I am making them again. Thanks for sharing your enticing recipes!!!
Thank you so much for the feedback. I’m so glad they were a hit, I hope you got to try one.
This is an awesome recipe! The mixture was a bit thicker for me (due to higher protein in Canadian flour I’m guessing) so the outcome was a very moist top on the cake/brownie when it was done but after it cooled and we had a piece we really liked it with a moist chocolate top with nuts and caramel it’s sooo good! Thank you very much for this delicious recipe Janette! Merry Christmas! & Happy Holidays!
This is good to know, thank you for the great information.
Hi Janette just wondering is it 128g or 1c of sugar? Because 1c granulated sugar weight is 200g
I’m not sure how that happened. It is 1 cup (200 grams) of sugar. It should be fixed now.
I just made these for tonights family dinner. I cut the corner to taste and they are so good. cakey not fudgey which is how i like them. I didn’t make sauce but will next time.
Happy to meet a fellow cakey fan 🙂
Oh my goodness! These look soooo good! We are always looking for new pecan recipes and this one really stands out! Love the pics and cant’ wait to make a batch. Thanks for sharing.
Thank you. I hope you enjoy them.
I have these baking in the oven right now and tHey smell amazing. I’m taking them to my father in law’s surprise party, he is going to freak, brownies are his favorite.
I’m green with envy, I wish I had them baking right now. I hope everyone loves them.