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We fear we’ve created something dangerous! 🤭 These salted caramel pecan brownies are everything we didn’t know we needed in a brownie. Each thick, chewy homemade brownie is topped with a homemade caramel glaze, fresh pecans and flakey sea salt. YUM!
These brownies are elevated and so beautiful to serve at your next gathering with friends. They are a treat that is sure to leave friends and family begging for the recipe! You’ll need to make sure you snag your own bite before they’re gone!
Salted Caramel Pecan Brownies
Recipe Snapshot
- Prepare brownie pan for cooking.
- Melt butter and chocolate chips.
- Whisk in sugar, eggs, cocoa powder and salt.
- Fold in flour and chocolate chips.
- Bake brownies for 45-50 minutes.
- Make salted caramel glaze.
- Spread salted caramel glaze on top and sprinkle top with pecans and flakey sea salt.
- Slice and enjoy!!
How to make the perfectly chewy brownies…
No one likes a dry, crumbly brownie!! If you your brownies are not turning out perfect every time, we recommend you follow these tips to guarantee your brownies are fudgy. Follow these tips for making perfectly chewy brownies!!
1. Use real chocolate and cocoa powder!! Using dark chocolate chips and cocoa powder makes a super rich chocolate flavor to the brownies and also creates that delicious fudgy texture.
2. Do not over mix the batter. Why? Over-mixing the batter can create a tough brownie. For a soft brownie, make sure you stir just until the ingredients are just combined.
3. Avoid tough brownie edges!! No body likes a corner brownie because they are typically the toughest edges to chew. But we have a trick for you to make sure the edges do not get too tough. The key step: Let the brownies cool for about 10-15 minutes before removing them from the pan to cool completely.
How to get the perfect crackle brownie top…
The best way to get that crisp brownie crinkle top is to whisk the eggs into your sugar and chocolate mixture, one at a time. By whipping each egg into the sugar mixture, you are helping the sugar dissolve.
Once the the eggs are mixed into the sugar, you want to slightly under mix the brownie batter.
How to make homemade salted caramel glaze…
This homemade salted caramel glaze is a delicious addition to these fudgy chocolate brownies. And it only takes about 10 minutes to make.
Start by browning butter on the stovetop over medium-low heat. Browning butter creates that delicious caramel flavor in the glaze. You want to watch the butter carefully to make sure it doesn’t burn. Once it starts to brown and bubble.
Next, whisk in brown sugar first, then the milk. After the sugar has dissolved the milk is mixed in, remove from heat and add in salt and vanilla. The salt will help balance the sweetness of the sugar and vanilla helps to add a bit more flavor to the caramel glaze.
While the mixture is still warm, whisk in powdered sugar. If the glaze is too runny, add a bit more powdered sugar until you reach the consistency you want.
Best trick to remove brownies from pan…
No one likes to leave brownie bits stuck to the bottom of the pan. Try this fool-proof method to remove brownies from the pan every, single time!
- Butter brownie pan, making sure to cover the bottoms, corners, and sides.
- Place a piece of parchment paper on the bottom of the pan making sure it is long enough to hang above the batter 1-2 inches.
- After the brownies are baked and cooled. Carefully up on the sides of the parchment paper. The brownies should lift up out of the pan. Place them on a cutting board to slice and serve.
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Salted Caramel Pecan Brownies
Description
Chewy homemade brownies topped with a homemade caramel glaze, fresh pecans and flakey sea salt.
Ingredients
- 1 stick butter
- 6 oz chocolate chips, plus 4 oz chocolate chips (for mixing into the batter)
- 1 1/2 cups sugar
- 3 eggs
- 1/4 cup black cocoa powder
- 1/2 tsp salt
- 1/2 cups, 2 tbsp flour
Salted Caramel Glaze
- 1/2 cup butter
- 2–4 tbsp milk
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 –1 cup powered sugar
Instructions
- Preheat oven to 350°F and prep a 11×9 baking pan by buttering the pan and lining the parchment paper.
- In a small saucepan over low heat, melt butter and chocolate chips. Remove sauce pan from heat until it is just melted.
- Remove from heat and whisk in sugar and eggs, one at a time. Pour into a medium bowl and mix in cocoa powder and salt. Next add in flour and fold into the batter with a spatula until the flour is fully mixed in.
- Pour the batter into pan and spread into an even layer.
- Place in the oven and bake for 45-50 minutes until baked through. Use a toothpick or fork to test the doneness of the brownies. If your toothpick removes clean, the brownies are done. If not finished cooking, place back in the oven for 3-5 more minutes increments.
- Remove from oven and let the brownies cool for 10-15 minutes.
- Make the caramel glaze. Start by melting butter in sauce pan over medium heat until it starts to brown and bubble. Careful not to burn the butter.
- Next, whisk in brown sugar and milk. Remove from heat mix in salt and vanilla. Lastly whisk in powdered sugar until you reach a consistency you like.
- When brownies have cooled, pour caramel icing on top. Generously sprinkle chopped pecans on top of icing. Lastly sprinkle top with flakey salt. Let icing set for about 20 minutes before you slice the brownies.
