Description
Deliciously rich brownies with gooey caramel and crunchy pecans.
Ingredients
- Unsweetened chocolate: 4 oz (113 g)
- Butter: 1/2 cup (113 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- All-purpose flour: 1/2 cup (65 g)
- Vanilla extract: 1 teaspoon (5 ml)
- Chopped pecans: 1/2 cup (60 g)
- Caramel sauce: 1/2 cup (120 ml), plus extra for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch square baking pan.
- Melt the unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
- Sift the all-purpose flour into a large mixing bowl and set aside.
- In another bowl, whisk together granulated sugar and eggs until frothy, then mix in the cooled chocolate mixture.
- Fold the sifted flour into the chocolate mixture, then add chopped pecans.
- Pour half of the brownie batter into the prepared pan, drizzle with half of the caramel sauce, and swirl. Add the remaining batter and top with the rest of the caramel sauce, swirling again.
- Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs. Let cool before cutting into squares.
Notes
- Use high-quality chocolate for the best flavor.
- Store leftovers in an airtight container at room temperature for up to three days.
- For gluten-free brownies, substitute all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Caramel Pecan Brownies, Chocolate Brownies, Dessert Recipe