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!
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.