Description
Rich and fudgy brownies layered with caramel, pecans, and chocolate chips for a decadent treat.
Ingredients
Scale
- 8 tablespoons (113 g) unsalted butter
- 8 ounces (226 g) semisweet chocolate, chopped (~1 1/3 cups chocolate chips)
- 3 eggs, refrigerated
- 1 cup (198 g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup (21 g) natural unsweetened cocoa powder
- 1 cup (120 g) all-purpose flour
- 3/4 cup (240 g) salted caramel sauce
- 1/2 cup (60 g) chopped pecans
- 1/2 cup (88 g) miniature chocolate chips
- 1/2 cup (60 g) halved pecans
- 1/2 cup (85 g) chocolate chips
- Additional salted caramel, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking dish with foil and spray with nonstick cooking spray.
- Microwave butter and chocolate at 50% power in 1-minute intervals until melted. Let cool for 5 minutes.
- Whisk in eggs one at a time. Stir in sugar, vanilla, and salt. Add cocoa powder and flour, mixing until combined.
- Spread half the batter into the pan and bake for 15 minutes until barely set.
- Mix caramel sauce, chopped pecans, and chocolate chips. Spread over the baked layer.
- Dollop remaining batter on top and spread to cover. Sprinkle with halved pecans and chocolate chips.
- Bake for 25 minutes until a toothpick comes out with a few crumbs.
- Cool for 1 hour, then refrigerate for 2 hours before cutting. Drizzle with extra caramel if desired.
Notes
- Use a metal pan for best results.
- Let brownies cool completely before cutting.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg