These salted caramel pecan brownies are fudgy, chocolatey, loaded with pecans, have a luscious salted caramel filling in the center and topped with a smooth layer of chocolate ganache.
I’ve been doing a lot of spring baking lately, which involves a lot of lighter flavors. Think vanilla-based desserts & lots of fruit- super delicious, but not necessarily decadent. Amidst my spring baking, I really started to miss chocolate. Like really missed it. And I had this lurking feeling that maybe y’all were missing it, too. Was I right? Raise your hand if you could go for some chocolate right now.
Both my hands are up.
In my sweet reunion with baking with chocolate, you might say I went a little hard in the paint on the decadence factor. Or you might say that my level of chocolate indulgence was absolutely appropriate.
It was absolutely appropriate.
These salted caramel pecan brownies deserve your full love & attention. So many different elements combine to make these delicious, interesting, & decadent. The brownie itself is super dense, fudgy, & chocolatey, and they’re loaded with pecans that add a nice nuttiness & texture. Oh and a salted caramel layer running through the middle that contrasts with the chocolate & makes you swoon. And speaking of swooning, there’s a layer of rich, ultra-smooth chocolate ganache on top that sends these brownies way (way) over the top.
What’s really great about these salted caramel pecan brownies? All these elements add up to create a near-perfect bite, and each element is super simple to make. Don’t let the fact that there are three components to these brownies worry you! Each one- the brownies, the salted-caramel sauce, and the chocolate ganache- comes together easy-peasy. It’s worth a little more time and a few extra dishes. Plus, you feel like a baking rockstar because these turn out so pretty. You can tell people they were super intricate & difficult to make- I won’t tell.
Happy baking, friends!
What you’ll need to bake these brownies:
Natural unsweetened cocoa powder: Partly for structure, but mainly for a deep chocolate flavor. Unlike solid chocolate, cocoa powder does not contain any extra fat or sugar- it’s just chocolate. By incorporating a large amount of cocoa powder in this recipe, we’re really boosting that rich, chocolate flavor.
Flour: For structure.
Kosher salt: To balance out all the sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.
Butter: Adds moisture, flavor, & richness.
Sugar: Adds sweetness & tenderizes the batter.
Brown sugar: Adds sweetness & chewiness.
Instant coffee granules: I love putting coffee into pretty much any of my chocolate recipes. You don’t taste an overwhelming coffee flavor- rather, it’s used to deepen & enhance the flavor of the chocolate.
Eggs: For structure, binding, and some added lift.
Vanilla: For added flavor.
Semisweet chocolate chips: For added moisture, decadence, and of course more chocolate.
Pecans: To add texture and flavor to the mix. Pecans pair perfectly with chocolate & salted caramel!
Soft caramel candies, evaporated milk, vanilla, and salt for the salted caramel sauce.
Heavy cream and 60% semisweet chocolate for the chocolate ganache.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What’s the best pan to use for these brownies? I recommend a metal, 8×8” square baking tin. Metal is superior in conducting heat, and an 8×8 gives you the right thickness for these brownies. A glass dish will work fine, but glass doesn’t conduct heat quite as well. That being said, if you are using a glass dish, your brownies may take a little extra longer in the oven.
Do I have to use instant coffee granules? Not necessarily. The coffee granules in this recipe don’t give the brownies an overwhelming coffee flavor- rather, it’s used to deepen & enhance the flavor of the chocolate. But if you’d rather leave the coffee out, the brownies will still taste great!
Do I have to use pecans? Nope! If you’re not a pecan person, feel free to leave those out.
How do you cut these into such neat squares? To get these brownies into neat little squares, be sure to cut them when they’re cold, using a sharp knife. It’s also handy to keep a damp towel nearby so you can wipe off the knife after every few slices. Be sure to store brownies in the fridge to keep the ganache from melting or drooping.
A few notes before you bake:
Working with the caramel sauce. As the caramel sauce cools, it will thicken a bit, which may make it harder to spread & drizzle. If this happens, just rewarm the caramel sauce on the stovetop over medium-low heat, stirring constantly, for about a minute or so until the sauce loosens up again.
If you’re having trouble getting the brownies out of the pan, it’s probably because some of the caramel has oozed out & stuck to any parts of the pan that don’t have a parchment lining. If this happens, don’t worry! Just run a knife under warm water, dry it off, then run the knife along the sides of the pan. Then pull the brownies out using the parchment handles!
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Salted-Caramel Pecan Brownies
- Prep Time: 25 minutes (plus 45-minutes chill time)
- Cook Time: 35 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 9 large or 16 small brownies 1x
- Category: Bars
- Method: Baking
- Cuisine: Dessert
Description
These salted caramel brownies are fudgy, chocolatey, loaded with pecans, have a luscious salted caramel filling in the center and topped with a smooth layer of chocolate ganache.
Ingredients
For the caramel sauce:
- 11 oz soft caramel candies
- 120 gm (1/2 cup) evaporated milk
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
For the brownies:
- 67 gm (2/3 cup, spoon & leveled) natural unsweetened cocoa powder
- 83 gm (2/3 cup, spoon & leveled) all-purpose flour
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 113 gm (1/2 cup) unsalted butter
- 150 gm (3/4 cup) granulated sugar
- 107 gm (1/2 cup lightly packed) light brown sugar
- 1 1/2 teaspoons instant coffee granules
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 105 gm (1/2 cup) semisweet chocolate chips
- 64 gm (1/2 cup) pecans, chopped
For the chocolate ganache:
- 6 oz 60% semisweet chocolate, finely chopped
- 180 gm (3/4 cup) heavy cream
Instructions
To make the caramel sauce:
- Combine caramel candies & evaporated milk in a medium saucepan over medium-low heat. Stir frequently until caramels melt completely & a smooth sauce forms. Remove from heat & stir in the vanilla and salt. Set aside while you make the brownies.
- NOTE: as the sauce cools, it will thicken a bit & may become harder to spread/ drizzle. If this happens, place caramel sauce back over medium-low heat for a minute or so, stirring constantly, to loosen the sauce again.
To make the brownies:
- Spray an 8×8″ square metal baking tin with neutral cooking spray and line with parchment paper, allowing excess parchment to hang over the sides. Preheat your oven to 350°F.
- Combine cocoa powder, flour, & salt in a medium bowl and set aside.
- Melt butter over the stovetop or in the microwave. Pour the butter into a large heatproof bowl and add sugar, brown sugar, & coffee granules, whisking vigorously to combine. Whisk in eggs, one at a time, making sure that each is fully incorporated before adding the next. Whisk in vanilla.
- Add the cocoa mixture to the butter mixture & fold gently to combine. Just before the mixture comes together, add chocolate chips & chopped pecans, folding gently to combine. Be careful not to overmix.
- Spoon half of the brownie batter into the prepared baking tin & spread into an even layer. Spoon 1/3 of the caramel sauce over the surface of the brownie batter & spread into an even layer, leaving a 1/2″ border along all sides. Spoon remaining brownie batter into the baking tin & spread over the caramel layer to seal (it’s okay if a few spots of caramel are visible).
- Bake for 35-40 minutes, until a toothpick comes out with a trace amount of chocolate & a few moist crumbs. Move to a wire rack to cool slightly while you make your chocolate ganache.
- Prepare the ganache (see instructions below). Pour ganache over the top of the brownies, smoothing out with an offset spatula. Sprinkle kosher salt over the top. Place brownies in the freezer for 30 minutes, or until the ganache is set. Once the ganache is set, drizzle extra caramel sauce on top & put back in the freezer for another 15 minutes, until the caramel has set.
- Remove brownies from the pan using parchment handles. Cut into bars & serve.
To make the chocolate ganache:
- Place chopped chocolate in a medium-sized heatproof bowl & set aside. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour the hot heavy cream over the chopped chocolate & allow to sit undisturbed for 2 minutes. After the 2 minutes has elapsed, stir until chocolate is completely melted, smooth & glossy.
Notes
Storage: Place brownies in an airtight container and store in the refrigerator for up to 5 days.
