Caramel pecan brownies

If you are a fan of brownies this is absolutely your ‘must have’. This cake is a classic brownies – very chocolately, moist, a little bit gooey. Pecans and chocolate pieces inside give a bit of crunch sank in a tender cake. And if you are a fan of caramel as well I am sure you will bake it. Enjoy!


round pan 8 inch or 8x8 square



  • ½  cup butter
  • 3 oz dark chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • ¼ teaspoon baking soda
  • 1 cup chopped pecans
  • ½ cup semisweet chocolate pieces

 Caramel ganache:

  • 20 vanilla caramels, unwrapped
  • 1 tablespoon milk



Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Set aside to cool slightly. Stir sugar, vanilla extract and the eggs, one at time, beating well after each addition. In a separated bowl stir together flour and baking soda. Add flour mixture to the chocolate mixture, stirring just until combined. Stir in ½ cup of the pecans and chocolate pieces. Spread batter evenly into the prepared pan. Bake for 30 minutes. Cool in pan.

Ganache: in a small sauce pan heat and stir caramels and milk over medium-low heat until melted and smooth. Spread over cooled brownies and sprinkle with remaining ½ cup pecans.




The recipe comes from the 'Better homes and gardens - baking' book

Category: Brownies.

Tags: caramel, chocolate, pecans.

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