Salted Caramel Pecan Brownies
These Salted Caramel Pecan Brownies combine fudgy chocolate, crunchy pecans, and luscious caramel for a perfect sweet and salty treat!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl or double boiler
- Toothpick or skewer
Ingredients
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Salt
- 1 cup Pecans chopped
- 1 cup Salted Caramel Sauce
Instructions
- Preheat your oven to 350°F (175°C). Line your 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to make removing the brownies easier later.
- In a microwave-safe bowl, melt 1 cup of unsalted butter until fully liquefied. Alternatively, melt it over low heat in a saucepan. Let it cool slightly but not solidify.
- In a large bowl, combine the 2 cups granulated sugar and 4 large eggs. Whisk vigorously until the mixture is smooth and slightly pale, about 2 minutes.
- Slowly whisk the melted butter into the sugar and egg mixture until fully incorporated. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1/2 teaspoon salt. This ensures no lumps and an even chocolate flavor.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to maintain the batter’s airiness but thorough enough to avoid streaks of flour.
- Fold in 1 cup chopped pecans evenly throughout the batter for texture and flavor.
- Pour half of the brownie batter into the prepared pan, smoothing it out with a spatula. Drizzle half of the 1 cup salted caramel sauce over the batter. Use a knife or skewer to gently swirl the caramel into the batter. Repeat with the remaining batter and caramel, swirling again.
- Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out. Cut into squares and enjoy!
Notes
- Use parchment paper with an overhang to easily lift brownies from the pan.
- Fold dry ingredients gently to avoid tough brownies.
- Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- For extra flavor, sprinkle flaky sea salt on top before baking.
- Swap pecans with walnuts or almonds for a different nutty crunch.