Caramel Pecan Brownies
Indulge in the ultimate dessert experience with these luscious Caramel Pecan Brownies—rich, fudgy, and irresistibly decadent! This recipe combines a deeply chocolatey brownie base made with semi-sweet chocolate chips and unsweetened cocoa with the buttery crunch of chopped pecans. Swirled with a velvety homemade caramel sauce, these brownies achieve the perfect balance of gooey sweetness and nutty texture. Topped with a sprinkle of pecans for added crunch, every bite delivers a luxurious combination of flavors and textures. Ready in under an hour, this crowd-pleasing treat is ideal for special occasions or the ultimate weekend indulgence. Whether you're a chocolate lover or caramel enthusiast, these brownies are guaranteed to impress! Perfect for keywords like “fudgy caramel brownies,” “pecan dessert recipes,” and “easy homemade brownie recipes.”
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 cup Pecans
- 20 pieces Soft caramels
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth. Allow to cool slightly.
In a separate large bowl, whisk together the granulated sugar, brown sugar, and melted butter-chocolate mixture until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the wet ingredients, and gently fold until just combined. Do not overmix.
Chop the pecans, reserving a handful for topping, and fold the rest into the brownie batter.
Pour the brownie batter into the prepared pan and spread evenly.
In a small saucepan over low heat, combine the soft caramels and heavy cream. Stir constantly until the caramels are fully melted and the mixture is smooth. Remove from heat.
Drizzle the caramel sauce over the brownie batter in the pan and use a knife or skewer to create a marbled effect by gently swirling the caramel into the batter.
Sprinkle the reserved pecans over the top of the batter for added crunch.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted 2 inches from the edge comes out with a few moist crumbs. Do not overbake.
Allow the brownies to cool completely in the pan before slicing into squares and serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 40.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 173 mg | 4% | |
*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.
