Caramel Pecan Brownies

There’s something incredibly comforting about baking, and for me, Caramel Pecan Brownies are a personal favorite. I remember the first time I made these brownies; I was attempting to impress a friend who loved sweets. The aroma of melting chocolate and caramel wafting through the kitchen created an irresistible atmosphere, drawing everyone in. As I cut them into squares, the gooey texture and the crunch of the pecans made for a mouthwatering combination. Every bite was heavenly, and soon enough, I had a crowd of eager taste testers waiting for their turn to indulge. These brownies are not just a dessert; they’re a piece of my baking journey, a treat that brings people together over shared joy. Whether it’s a cozy evening or a special occasion, Caramel Pecan Brownies always seem to create the perfect moment.

Recipe Ingredients for Caramel Pecan Brownies

Every great recipe starts with quality ingredients, and Caramel Pecan Brownies are no exception. The combination of rich chocolate, eggs, and sugars creates a decadent brownie base, while the pecans add a delightful crunch. The caramel topping takes it to a whole new level of indulgence, making each bite truly memorable.

• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces – This rich butter contributes to the fudgy texture of the brownies, making them delightfully moist.
• 4 ounces unsweetened chocolate, chopped – A key ingredient that provides the deep chocolate flavor that is essential for brownies.
• 4 large eggs – Eggs are vital for binding the ingredients together and giving the brownies their structure.
• 1 3/4 cups granulated white sugar – This sweetener balances the bitter notes of the chocolate, enhancing the overall flavor.
• 1 1/2 teaspoons vanilla extract – Vanilla adds a warm layer of flavor that complements the chocolate beautifully.
• 1/4 teaspoon salt – A crucial ingredient that enhances the sweetness and balances the flavors.
• 3/4 cup all-purpose flour – Provides the structure for the brownies without making them too cake-like.
• 1/4 cup unsweetened cocoa powder – Intensifies the chocolate flavor and adds richness.
• 1 1/2 cups pecans, chopped – These nuts add crunch and a lovely buttery flavor that pairs perfectly with chocolate.
• 1 cup granulated white sugar (for caramel) – This sugar is used to create the homemade caramel topping that makes these brownies irresistible.
• 1/4 cup chilled water – Water helps to dissolve the sugar and creates the right texture for the caramel.
• 1/4 teaspoon freshly squeezed lemon juice – The acidity helps to prevent crystallization in the caramel.
• 1/2 cup heavy whipping cream – Adds creaminess to the caramel and enhances its flavor.
• 3 tablespoons unsalted butter, cut into chunks (for caramel) – Butter adds richness and a silky texture to the caramel sauce.
• 1 teaspoon vanilla extract (for caramel) – This adds a wonderful flavor to the caramel sauce.
• 1/4 teaspoon salt (for caramel) – A pinch of salt balances the sweetness of the caramel.
• 2 ounces bittersweet chocolate, chopped – This is used for drizzling on top of the brownies to add extra richness.
• 1 tablespoon heavy whipping cream (for drizzle) – Adds a silky texture to the chocolate drizzle.
• 1/2 cup pecans, toasted and chopped (for garnish) – Toasted pecans add an additional layer of flavor and crunch to the finished brownies.

Making This Caramel Pecan Brownies

Making your own Caramel Pecan Brownies is a rewarding experience that fills your kitchen with delectable aromas. Follow these simple steps, and you’ll be rewarded with brownies that are rich, fudgy, and absolutely delicious. Let’s dive into the process!

1. Position a rack in the center of your oven and preheat it to 350°F. Spray the bottom and sides of a 9×13-inch baking pan with nonstick spray. This step ensures your brownies won’t stick and will come out easily.
2. In a medium saucepan over low heat, combine butter and unsweetened chocolate. Stir constantly until melted and smooth. The chocolate should be glossy and have no lumps when done. Remove from heat and let it cool slightly.
3. In a medium bowl, whisk the eggs until well blended. Gradually whisk in granulated white sugar and then whisk vigorously until the mixture is thick and light in color. This step incorporates air, which will give your brownies a fluffy texture.
4. Add the melted chocolate mixture, vanilla extract, and salt to the egg mixture. Stir until completely combined and smooth. It should have a silky texture and a rich chocolate aroma.
5. Whisk in the flour and unsweetened cocoa powder until blended. Be careful not to overmix; you want a nice thick batter without any flour streaks.
6. Gently fold in the chopped pecans until evenly distributed throughout the batter.
7. Scrape the batter into the prepared pan, smoothing it into an even layer with a spatula. Ensure that the surface is level for even baking.
8. Bake for about 20 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should look set, but the center may appear slightly underbaked, as it will continue to cook as it cools.
9. Once baked, transfer the pan to a wire rack. If the brownies have puffed up during baking, gently press down any puffed areas with a spatula to make the top level. Allow them to cool for about 5 minutes.
10. While the brownies cool, make the caramel. Fill a cup measure halfway with water and prepare a pastry brush for washing down the sides of your pan. In a heavy-duty 2-quart saucepan, stir together granulated white sugar, lemon juice, and chilled water. Brush down the sides of the pan with the water mixture to prevent sugar crystals from forming.
11. Bring the mixture to a boil over medium-high heat. Cook, occasionally brushing down the sides, until the mixture starts to color around the edges, about 5 to 8 minutes. Gently swirl the pan to distribute the heat evenly and prevent burning.
12. Once the sugar turns a medium amber color, remove the pan from heat and carefully add heavy whipping cream. Be cautious as the mixture will bubble up. Once the bubbling subsides, add butter and whisk until completely melted and smooth. Finally, whisk in vanilla extract and salt.
13. Pour the caramel topping over the brownies. It won’t be thick, so roll the pan around or use a spatula to spread it evenly. Allow the brownies to cool on the rack for 45 minutes, then refrigerate until the caramel sets, at least one hour or longer, if possible.
14. For the chocolate drizzle, combine bittersweet chocolate and heavy whipping cream in a small saucepan over low heat. Stir until melted and smooth. Pour into a piping bag or a zip-top bag with a corner snipped off.
15. Drizzle the melted chocolate over the brownies in a zigzag pattern, then sprinkle the toasted pecans on top. Refrigerate until the chocolate sets, about 30 minutes.
16. Once set, cut the brownies into 36 rectangles. Serve chilled or at room temperature. If well-covered, brownies can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keeping them chilled in warm weather is best.

Ways to Customize

There are countless ways to customize your Caramel Pecan Brownies to suit your taste. Here are some fun ideas to try:

• Nut Variations: You can substitute pecans with other nuts like walnuts or almonds for a different flavor profile.
• Chocolate Type: Experiment with different types of chocolate, like milk chocolate or dark chocolate, to adjust the sweetness and richness.
• Swirled Brownies: For a marbled effect, reserve some of the brownie batter before adding the caramel. Swirl it into the caramel before baking.
• Extra Toppings: Try adding additional toppings such as a sprinkle of sea salt or a drizzle of peanut butter for a unique twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these brownies gluten-free.

What to Serve With Caramel Pecan Brownies

• Ice Cream: Pair your brownies with a scoop of vanilla or caramel ice cream for a delicious dessert combination.
• Coffee: A cup of freshly brewed coffee or espresso complements the rich flavors of the brownies beautifully.
• Creamy Whipped Topping: Serve with a dollop of whipped cream on top for an extra layer of indulgence.
• Seasonal Fruits: Fresh berries or slices of banana can add a refreshing contrast to the rich brownies.
• Chocolate Sauce: Drizzle additional chocolate sauce on top for chocolate lovers or serve it on the side for dipping.
• Nutty Granola: Serve with a sprinkle of nutty granola for an added crunch and texture.
• Special Occasions: Caramel Pecan Brownies are perfect for birthdays, holidays, or any celebration where you want to impress guests.

FAQ

Conclusion

In summary, Caramel Pecan Brownies are a truly special treat that combines rich chocolate, crunchy pecans, and luscious caramel. Their perfect balance of flavors and textures makes them a hit for any occasion. I encourage you to try making them yourself; your friends and family will be grateful you did. These brownies not only satisfy your sweet tooth but also create wonderful memories with those you love.

Caramel Pecan Brownies

Craving something sweet? Indulge in the ultimate comfort dessert with Caramel Pecan Brownies. Rich, fudgy, and topped with gooey caramel, these brownies are a delightful treat that will satisfy any sweet tooth. Perfect for sharing or enjoying on your own, make this easy recipe tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine American

Servings 36 brownies

Calories 320 kcal

Equipment

• Frying Pan
• Whisk
• Blender
• Oven
• Large Pot
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 3/4 cup unsalted butter cut into small pieces
• 4 ounces unsweetened chocolate chopped
• 4 large eggs
• 1 3/4 cups granulated white sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups pecans chopped
• 1 cup granulated white sugar
• 1/4 cup chilled water
• 1/4 teaspoon freshly squeezed lemon juice
• 1/2 cup heavy whipping cream
• 3 tablespoons unsalted butter cut into chunks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 ounces bittersweet chocolate chopped
• 1 tablespoon heavy whipping cream
• 1/2 cup pecans toasted and chopped

Instructions

 

• Position a rack in the center of your oven and preheat it to 350°F. Spray the bottom and sides of a 9x13-inch baking pan with nonstick spray. This step ensures your brownies won’t stick and will come out easily.
• In a medium saucepan over low heat, combine butter and unsweetened chocolate. Stir constantly until melted and smooth. The chocolate should be glossy and have no lumps when done. Remove from heat and let it cool slightly.
• In a medium bowl, whisk the eggs until well blended. Gradually whisk in granulated white sugar and then whisk vigorously until the mixture is thick and light in color. This step incorporates air, which will give your brownies a fluffy texture.
• Add the melted chocolate mixture, vanilla extract, and salt to the egg mixture. Stir until completely combined and smooth. It should have a silky texture and a rich chocolate aroma.
• Whisk in the flour and unsweetened cocoa powder until blended. Be careful not to overmix; you want a nice thick batter without any flour streaks.
• Gently fold in the chopped pecans until evenly distributed throughout the batter.
• Scrape the batter into the prepared pan, smoothing it into an even layer with a spatula. Ensure that the surface is level for even baking.
• Bake for about 20 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should look set, but the center may appear slightly underbaked, as it will continue to cook as it cools.
• Once baked, transfer the pan to a wire rack. If the brownies have puffed up during baking, gently press down any puffed areas with a spatula to make the top level. Allow them to cool for about 5 minutes.
• While the brownies cool, make the caramel. Fill a cup measure halfway with water and prepare a pastry brush for washing down the sides of your pan. In a heavy-duty 2-quart saucepan, stir together granulated white sugar, lemon juice, and chilled water. Brush down the sides of the pan with the water mixture to prevent sugar crystals from forming.
• Bring the mixture to a boil over medium-high heat. Cook, occasionally brushing down the sides, until the mixture starts to color around the edges, about 5 to 8 minutes. Gently swirl the pan to distribute the heat evenly and prevent burning.
• Once the sugar turns a medium amber color, remove the pan from heat and carefully add heavy whipping cream. Be cautious as the mixture will bubble up. Once the bubbling subsides, add butter and whisk until completely melted and smooth. Finally, whisk in vanilla extract and salt.
• Pour the caramel topping over the brownies. It won’t be thick, so roll the pan around or use a spatula to spread it evenly. Allow the brownies to cool on the rack for 45 minutes, then refrigerate until the caramel sets, at least one hour or longer, if possible.
• For the chocolate drizzle, combine bittersweet chocolate and heavy whipping cream in a small saucepan over low heat. Stir until melted and smooth. Pour into a piping bag or a zip-top bag with a corner snipped off.
• Drizzle the melted chocolate over the brownies in a zigzag pattern, then sprinkle the toasted pecans on top. Refrigerate until the chocolate sets, about 30 minutes.
• Once set, cut the brownies into 36 rectangles. Serve chilled or at room temperature. If well-covered, brownies can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keeping them chilled in warm weather is best.

Notes

• If you prefer not to make homemade caramel: you can certainly use a store-bought caramel instead. Use enough caramel to cover the top of the brownies- about a cup or so should be fine.
• Serving Size: These brownies are decadent and rich. A small piece is sufficient as a serving size.
• Serving Presentation: They can also be a little messy with caramel dripping slightly off of the sides. We displayed each brownie on a small square of parchment paper and then placed it onto the platter. Then it was able to become a hand-held dessert without being so messy for the person holding it.

Keyword brownie recipe, Caramel Dessert, homemade brownies, Pecan brownies

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!