Brownie Caramel Pecan Bars
Indulge in the decadent combination of rich chocolate, gooey caramel, and crunchy pecans with these irresistible Brownie Caramel Pecan Bars. Featuring layers of fudgy brownie and silky caramel infused with toasted pecans, this dessert is the perfect marriage of texture and flavor. With a luscious caramel middle that melts into the moist brownie layers, every bite feels like a luxurious treat. Perfect for parties, potlucks, or a cozy night in, these bars are easy to make with simple ingredients like semisweet chocolate, soft caramels, and heavy cream. Chill them for clean cuts, and enjoy a dessert that’s both impressive and indulgent. Keywords: brownie bars, caramel pecan recipe, fudgy desserts, layered brownies, chocolate pecan caramel bars.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 240 grams semisweet chocolate chips
- 200 grams granulated sugar
- 50 grams light brown sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 130 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 300 grams soft caramels
- 3 tablespoons heavy cream
- 120 grams toasted pecans, chopped
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting later. Lightly grease the parchment with butter or nonstick spray.
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second increments, stirring between each, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and light brown sugar to the melted chocolate mixture. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Spread half of the brownie batter evenly into the prepared pan, smoothing the surface with a spatula. Bake for 10-12 minutes, or until just set. Remove from the oven and let cool slightly.
While the first layer cools, unwrap the soft caramels and combine them with the heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth.
Pour the melted caramel evenly over the brownie layer. Sprinkle the chopped pecans evenly over the caramel.
Dollop the remaining brownie batter over the caramel and pecans in spoonfuls. Gently spread it to cover the caramel layer as much as possible.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is set and a toothpick inserted into the brownie layer (avoiding the caramel) comes out with a few moist crumbs.
Allow the bars to cool completely in the pan. For easier cutting, chill in the refrigerator for 1-2 hours once cooled.
Using the parchment paper overhang, lift the bars out of the pan. Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
6224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.5 g | 453% | |
| Saturated Fat | 162.3 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 2045 mg | 89% | |
| Total Carbohydrate | 765.5 g | 278% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 578.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 601 mg | 46% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
