Brownies are sure to capture everyone’s attention, but when you add nuts and caramel you land in paradise! These Dark Chocolate Brownies with Pecans and Caramel are one of the best things you’ve ever eaten and will put a smile on everyone’s face!
I love caramel and chocolate. The two complement each other so well that it is no surprise that we find them so often used together in recipes. And today’s brownies with nuts and caramel is a perfect example.
Freshly made caramel poured over the brownies
Brownies are always popular, but the addition of a homemade caramel layer takes them over the top. The hardest thing is not to dive straight into them – it is torture to have to wait for them to cool.
Making a homemade caramel sauce can seem scary but it is actually pretty easy. You just have to melt the sugar until it caramelizes – in this case to a light golden color – then stir in cream, vanilla, and a pinch of salt. Whisk until smooth and creamy and it is done. SO good!
If you are concerned about making the caramel, you can use either a clip-on candy thermometer or an instant read to monitor the candy as it cooks. You are looking for 220° to 230°F (104° to 110°C) Just don’t cook it too long or you will have caramel candy!
You can also use this sauce over ice cream or to drizzle over a slice of pie or cake. Put it in a squeeze bottle if you want to make fancy designs on plates. You can even do like I do and eat it by the spoonful, LOL. I also love to give this as gifts to my friends, just pour into cute jars, seal the lids, and it will last about a week in the refrigerator.
Back to today’s brownies … if you want to impress your guests, make these brownies and watch them swoon. Each bite is better than the last and it will be hard not to reach for a second piece. These brownies are moist and fudgy and you’ll definitely want to eat them with a fork – the caramel is quite sticky.
The recipe calls for a 9×13-inch (23×33 cm) baking pan but I think they would be even better baked in a 9-inch (23 cm) square pan so you get a thicker brownie. If you do this, you will need to increase the baking time accordingly. Then you could use less of the caramel if you want a thinner layer and save the rest for another dessert.
I would say these Dark Chocolate Brownies with Pecans and Caramel are a special occasion treat because of how fudgy and rich they are. They are the perfect way to kick-off your week or a special treat to serve at your Valentine’s Day celebration.
Happy Chocolate Monday! Have a wonderful week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Dark Chocolate Brownies with Pecans and Caramel:
- Brownies: butter, unsweetened chocolate, eggs, sugar, vanilla, salt, flour, cocoa powder, pecans
- Caramel: sugar, lemon juice, water, heavy cream, butter, vanilla, salt
PRO Tip:
When making caramel, always use a light-colored saucepan so you can easily see the changing color of the sugar syrup. A dark pan will not show the subtle changes and you run the risk of burning the caramel.
PRO Tip:
As soon as you’ve poured the caramel onto the brownies, spread it evenly over the top, and sprinkled the pecans over everything, immediately fill the pan about half full with water and bring to a boil over high heat. Boil, stirring, until the caramel has dissolved into the water making it much easier to clean!
How to make Dark Chocolate Brownies with Pecans and Caramel:
- Butter and line a 9×13-inch (23×33 cm) baking pan with parchment paper and butter the paper.
- Melt the butter and chocolate together, then cool slightly.
- Beat the eggs, then whisk in the sugar; add the chocolate mixture, vanilla, and salt, mixing until fully blended.
- Pour into prepared pan, drag a spatula through the batter to release any trapped air bubbles, and bake about 25 minutes until a toothpick comes out clean.
- While the brownies are baking, cook the caramel; combine the sugar, lemon juice, and water together; boil to a medium golden color, 5 to 10 minutes.
- Pour the caramel over the brownies, spreading to the edges; sprinkle with the pecans and let cool, then refrigerate until thickened, at least 1-1/2 hours.
- Lift the brownies out of the pan and cut into squares. Serve on plates with forks for enjoying.
PRO Tip:
When you are cutting sticky foods, always use a long, very sharp knife and run it under hot water between each cut. You won’t be dragging crumbs with the blade and each cut will be clean and sharp. I use my slicing blade for this, a great knife that works for many tasks.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 9×13-inch (23×33 cm) baking pan
- Heavy bottomed saucepan
- Stand mixer or hand mixer
- Offset spatula
- Light colored saucepan
- Long, sharp knife for cutting the brownies
Other Brownie Recipes You May Enjoy:
- Double Decker Chocolate Brownies
- Brownies with Cheesecake Frosting
- Reese’s Brownies
- Rich Coconut Almond Brownies
- Easy Brownies with Peanut Butter Frosting
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Dark Chocolate Brownies with Pecans and Caramel (GF)
These Dark Chocolate Brownies with Pecans and Caramel are absolutely sublime and the perfect sweet indulgence to start your week or for your Valentine’s Day celebrations!
Ingredients
Brownies
- 12 tbsp (1-1/2 sticks; 170g) unsalted butter, cut into pieces;
- 4 oz (113g) unsweetened chocolate, coarsely chopped
- 4 large eggs
- 1-3/4 cups (347g) granulated sugar
- 1-1/2 tsp pure vanilla extract or vanilla paste
- 1/4 tsp kosher salt
- 3/4 cup (90g) gluten-free flour blend or all-purpose flour
- 1/4 cup (21g) natural cocoa powder
- 1-1/2 cups (171g) pecans, coarsely chopped
Caramel Topping
- 1 cup (198g) granulated sugar
- 1/4 tsp freshly squeezed lemon juice
- 1/4 cup (57g) cold water
- 1/2 cup (113g) heavy cream
- 3 tbsp unsalted butter, cut into 3 pieces
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
Instructions
1. Place a rack in the center of the oven and heat the oven to 350°F (180°C). Butter the bottom and sides of a 9x13-inch (23x33cm) baking pan. Line the pan with parchment paper leaving two ends extended beyond opposite edges and butter the parchment.
2. Make the Brownies: Put the butter and chocolate in a medium heavy-bottomed saucepan over low heat and stir often until melted and smooth. Remove from the heat and set aside to cool slightly.
3. In the bowl of your stand mixer, beat the eggs until well blended. Gradually whisk in the sugar and then beat until fully incorporated. Slowly pour in the melted chocolate mixture, vanilla, and salt, mixing until blended. Add the flour and cocoa powder, beating until smooth and creamy. Spoon the batter into the prepared pan, smoothing it into an even layer. Drag a spatula back and forth through the batter, releasing any trapped air bubbles.
4. Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20 to 25 minutes. Transfer the pan to a wire rack and, if there are any puffed areas, gently press them down with an offset spatula to level the top. Let cool about 5 minutes.
5. Make the Caramel Topping: While the brownies are baking, make the caramel. In a heavy 3-quart saucepan with a light-colored interior, stir the sugar, lemon juice, and 1/4 cup cold water together. Brush the sides of the pan with water to wash away any sugar crystals without touching the candy.. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan with water and swirling gently a few times being careful not to splash, until the mixture is a medium golden color, about 5 to 10 minutes.
6. Remove the pan of caramel from the heat and carefully add the cream—the mixture will bubble up furiously so use a long-handled whisk. Once the bubbling has subsided, add the butter and gently whisk until completely melted. Whisk in the vanilla extract and salt.
7. Pour the caramel topping over the brownies, using an offset spatula to spread it evenly over the entire surface. Sprinkle the chopped pecans over the top. Let the brownies cool on the rack for 45 minutes and then refrigerate until the caramel topping is set, at least 1 hour. The longer it chills, the more solid the caramel will be.
8. To Serve: Lift the brownies out of the pan using the parchment paper sling. Cut the brownies into 36 pieces. Use a small offset spatula to slip underneath each one and transfer it to a serving plate. Serve chilled or at room temperature.
9. Make Ahead Tips: Cover the brownies with a tight-fitting lid or plastic wrap and it will keep at room temperature for up to 2 days and in the refrigerator for up to 5 days.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Fine Cooking.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 73mgCarbohydrates: 73gFiber: 1gSugar: 67gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Katrina Scott Smith
I LOVE chocolate and caramel. I love that we both made brownies today. Now just to get my post written up.
Jane Bonacci
Great minds my friend! I just wish I could share these with you and can’t wait to see your baking success!!
jamiemid
Ooooh. I’m supposed to be packing today because we’re moving in a few weeks, and instead I’m going to be in the kitchen making, and then eating, these fabulous looking brownies. Jane, how can you do this to me?! They look absolutely delicious, delightful, dreamy, and any other word starting with D that denotes approval. I will be drooling before, during, and after making these. Now excuse me while I wipe off the screen to my iPad and change my shirt.
Jane Bonacci
ROFL! You are too cute Jamie! They are so fudgy and you’re right, totally delicious and decadent! I hope you enjoy them!