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Pecan Salted Caramel Brownie

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Decadent chocolate brownies loaded with crunchy pecans and drizzled with silky salted caramel. Perfect for fall, Thanksgiving, or any chocolate lover’s craving!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
 
 

  • ¾ cup unsalted butter 170 g
  • ¾ cup brown sugar packed (150 g)
  • ½ cup granulated sugar 100 g
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour 65 g
  • ½ cup unsweetened cocoa powder 50 g
  • ½ tsp salt
  • 1 cup pecans roughly chopped (100 g)
  • ¼ cup dark chocolate chips 50 g, optional, for extra richness
Quick salted caramel (full recipe here)
  • ½ cup granulated sugar 100 g
  • 2 tbsp water
  • 2 tbsp unsalted butter 30 g, room temperature
  • ¼ cup heavy cream 60 g, room temperature or slightly warmed
  • ½ tsp salt

Method
 

Quick Salted Caramel:
  1. Place sugar and water in a small saucepan over medium heat. Stir gently until sugar dissolves, then stop stirring.
  2. Cook until deep amber color forms (6–8 minutes). Remove from heat immediately.
  3. Stir in butter, then slowly add cream. Add salt and let cool slightly.
  4. (For full step-by-step instructions, tips, and troubleshooting, see our complete Salted Caramel recipe)
Brownie Base:
  1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
  2. Melt butter in a medium saucepan over low heat. Remove from heat and stir in brown and granulated sugar until combined.
  3. Let cool slightly, then whisk in eggs and vanilla until smooth.
  4. Sift in flour, cocoa powder, and salt. Fold gently until just combined.
  5. Stir in chopped pecans and chocolate chips.
  6. Pour batter into prepared pan. Spoon about half of the caramel on top and swirl with a knife.
  7. Bake 30–35 minutes until edges are set but center is fudgy.
  8. Let cool completely, then drizzle with remaining caramel before cutting into squares.

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