Description
Indulgent and comforting brownies combining gooey caramel, crunchy pecans, and rich chocolate in one pan. Perfect for gatherings or a cozy treat.
Ingredients
- 1 cup (225g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ½ cup packed (110g) brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 1 cup (300g) caramel sauce
- 1 cup chopped (120g) pecans
- ½ cup (90g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang.
- Chop pecans roughly and toast in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
- Melt butter until just melted. Stir in granulated and brown sugars until combined. Let cool slightly.
- Whisk in eggs one at a time, then add vanilla extract.
- Sift together flour, cocoa powder, and salt in a separate bowl.
- Gradually fold dry ingredients into wet mixture with a rubber spatula until no streaks remain. Do not overmix.
- Fold in half of the toasted pecans and chocolate chips.
- Spread half the batter evenly into the prepared pan.
- Dollop half the caramel sauce over the batter and gently swirl with a knife or skewer.
- Add remaining brownie batter on top and smooth out carefully.
- Drizzle remaining caramel on top and sprinkle with remaining pecans and chocolate chips.
- Bake for 25-30 minutes until edges are set but center jiggles slightly.
- Cool completely in pan on a wire rack for 1-2 hours. Chill for 30 minutes before cutting for cleaner slices.
- Serve warm or at room temperature, optionally with vanilla ice cream.
Notes
[‘Toast pecans to enhance flavor and crunch.’, ‘Use real butter for best flavor; margarine is not recommended.’, ‘Use soft, pourable caramel sauce; homemade preferred if possible.’, ‘Avoid overbaking to maintain gooey texture.’, ‘Swirl caramel gently to create pockets without blending it fully into batter.’, ‘Cool brownies completely before cutting; chilling helps with cleaner slices.’, ‘Store in airtight container at room temperature up to 3 days or refrigerate up to 5 days.’, ‘Do not freeze as caramel may separate and become grainy.’, ‘Gluten-free option: substitute all-purpose flour with 1:1 gluten-free flour blend.’]
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/12th of
- Calories: 310
- Sugar: 26
- Sodium: 110
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: brownies, caramel, pecans, turtle brownies, chocolate, dessert, easy recipe, gooey brownies