Love Brownies? Who doesn’t… right? This recipe has a deep chocolate flavored brownie flavor that is moist, somewhat gooey with a caramel pecan topping. Everyone will love this dessert. Easy to mix ingredients for a one bowl recipe without using a mixer. All you need is a whisk! No box mixes just an easy bake in your own oven.
How to Make Caramel Pecan Brownies
To make these soft moist brownies you will need 2-8 ounce packages of Ghirardelli 60% cacao bittersweet chocolate chips, plus a 1/2 cup for garnish. 1-1/2 cup toasted pecans and a package of wrapped Kraft caramels, 25 caramels. Also an 8 x 8″ square or 9 x 9″ square baking dish.
Here’s how to Make these Delicious Brownies
Preheat oven to 350 F (180 C) degrees. Place the oven rack in the middle of the oven.
- Line an 8 x 8 inch square pan with parchment paper extending over sides of baking pan for easy lifting from pan. Lightly coat parchment with cooking spray.
- In small saucepan, melt butter over medium low heat until butter is slightly melted. Remove butter from saucepan and into a microwave safe glass mixing bowl. Add the chocolate chips, whisk until chocolate and butter together until they are completely melted. If chips are not melting completely, place in microwave at 20 second intervals, whisk to blend until smooth.
- Add the sugar and whisk to combine. Add the eggs, one at a time, whisk very well to incorporate. Add vanilla and salt, then add flour. Whisk all ingredients together, mixture will be somewhat thick.
- Be sure to scrape down sides and bottom of mixing bowl to make sure flour is mixed throughly in the batter. Transfer batter into parchment line baking dish. Smooth top with of set spatula. Tap pan gently on counter to remove any air bubbles.
- Place brownies in middle of oven and bake 40-45 minutes or until toothpick in center comes out clean. Remove brownies from oven and keep warm.
While brownies are relaxing after the bake, prepare the caramel pecan topping. Only 4 steps and you’re done!
- In a small microwave safe mixing bowl, melt caramel pieces and half and half in microwave for 1 minute or until melted and smooth. Use a rubber spatula for smoothing
- Pour melted caramel over warm brownies covering entire surface. Spread with an off set spatula if needed.
- Sprinkle chopped toasted pecans and dark chocolate morsels over the top of the caramel. Gently press pecans and chocolate into the caramel.
- Refrigerate brownies to firm before slicing about 45 minutes.
Recipe makes 12-2 ” brownies if you cut the brownies into 2-inch squares from an 8×8-inch pan.
Caramel Pecan Brownies
Super moist deep chocolate flavored brownies with melted caramel and chopped pecans with a few dark chocolate chips for added richness.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 75 minutes
- Yield: 12–2” brownies or 1” x 1″ bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup (226 g) butter
8 ounces (227 g) Ghirardelli 60%cacao bittersweet chocolate chips, divided
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
1/2 teaspoon sea salt
1–1/4 cups(175 g) all-purpose flour
Caramel Pecan Topping
25 unwrapped caramels, diced
2–3 teaspoons half & half
1/2 cup (85g) toasted pecans, chopped
1/4 cup (42 g) Ghirardelli chocolate chips
Instructions
- Preheat oven to 350°F (173°C). Position rack in middle of oven.
- Line an 8 x 8 inch square pan with parchment paper, extending 4″ on both sides of pan for easy release and lifting brownies out of the pan. Lightly grease parchment with cooking spray.
- In small saucepan, melt butter on med-low heat until melted. Pour butter into a microwave safe medium mixing bowl. Reserve 1/4 cup chocolate chips for topping, set aside. Add remaining chocolate chips to melted butter, whisk until chips are melted. If they don’t melt, place bowl in microwave and process at 20 second intervals until melted.
- Add sugar to batter, whisk to combine, add eggs one at time, whisking to blend after each egg. Add vanilla and flour, salt combination. Use a rubber scraper to fold all ingredients until well combined.
- Transfer the brownie batter into the baking pan, smooth top with spatula. Place brownies in oven and bake 35-45 minutes or until toothpick inserted in middle comes out clean. Remove from oven.
- Make Caramel Pecan Topping. In small microwave safe bowl, add unwrapped and diced caramels with 2 teaspoons half n half. Microwave at 20 second intervals, stir to blend, repeat if necessary and add half n half until caramels are melted and smooth. Mixture should be a medium thick sauce.
- Pour caramel over warm brownies, spread with off set spatula. Gently press chopped pecans and chocolate chips on top of caramel.
- Allow brownies to cool for 50-60 minutes before slicing. Cut into 12-2″ squares or 1 ” x 1″ bites. These brownies are very sweet.
- Serve on decorative cake stand or in individual paper cups.
Notes
If you want to make brownie sundaes, just omit the caramel pecan topping and top brownies with vanilla ice cream and fudge sauce, drizzle with melted caramel and top with a few chopped pecans.
You can use a brownie mix for the brownies but the brownies will be a bit smaller in height, packages of cake mix have gotten smaller and don’t yield what they once were. you might have to use two boxes of brownie mix.
Easy recipe for beginning bakers. Enjoy!
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