Chunky Chocolate Caramel Pecan Brownies
Indulge in the ultimate dessert decadence with these Chunky Chocolate Caramel Pecan Brownies! Featuring layers of fudgy, chocolatey goodness intertwined with luscious swirls of caramel, crunchy roasted pecans, and pockets of dark chocolate chunks, these brownies are a sweet tooth's dream come true. Perfectly balanced with a soft, gooey center and a slightly crisp top, these gourmet treats are as visually stunning as they are delicious. Easy to make with just 20 minutes of prep time, this recipe is ideal for special occasions, holiday gatherings, or whenever your chocolate cravings strike. Serve them warm with a scoop of vanilla ice cream for an over-the-top dessert experience! Optimize your dessert game with this irresistible combination of chocolate and caramel magic.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 0.25 teaspoons baking powder
- 150 grams caramel sauce
- 100 grams pecan halves
- 100 grams dark chocolate chunks
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) square pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, combine the butter and semisweet chocolate chips. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted butter-chocolate mixture until well combined.
Add the eggs to the mixture, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan and spread evenly.
Drizzle half of the caramel sauce over the batter, then sprinkle half of the pecans and dark chocolate chunks on top.
Spread the remaining brownie batter over the first layer, then drizzle the rest of the caramel sauce and sprinkle the remaining pecans and chocolate chunks over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Remove from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 squares and serve.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 43.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 223 mg | 5% | |
*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.
