Salted Caramel Pecan Brownies

Get ready to meet your new favorite fudgy brownies! Salted Caramel Pecan Brownies are here, made with real chocolate, a crunchy pecan topping and the best salted caramel layer on top of the brownies.

Here’s one of the best brownies—a step up from the regular kind! These brownies are chocolaty, nutty, and the perfect bite with a mix of salty and sweet. They have everything you want in a great brownie. 

You could even call them caramel turtle brownies since they feature all the classic turtle candy ingredients: chocolate, caramel, and crunchy pecans.

Cakey or Fudgy Brownies: Which do you prefer?

The brownie base leans toward the fudgy side due to a higher fat-to-flour ratio (thanks to the butter). There’s no baking powder or baking soda in these brownies, which is typical for fudgier brownies. This creates more dense, fudge brownies.

Real Chocolate Brownies

I love using real chocolate in my brownies instead of cocoa powder (just like in my Hot Chocolate). To deepen the chocolate flavor, I add a bit of instant espresso powder or coffee. You can use a good bar of 70% semi-sweet or dark chocolate (the kind you’d enjoy eating) or chocolate chips—just avoid baking chocolate chips, as they don’t melt well.

Brown Sugar in Brownies

I prefer using white sugar in brownies. The molasses in brown sugar alters the chocolate flavor and creates a slightly grainier texture.

Homemade Salted Caramel Sauce

I like using my own Salted Caramel Sauce recipe, but feel free to use any caramel sauce you prefer.

Brownies without Nuts

I personally prefer topping the brownies with delicious pecans, as they toast beautifully while the brownie bakes. They also complement the chocolate and caramel flavors. However, you can use walnuts, almonds, or even peanuts. Or, simply leave them out and just drizzle caramel sauce on top of the brownies.

How to Make Salted Caramel Pecan Brownies

Place the butter in a microwave-safe bowl and heat in 20-second increments until melted and hot.

In a large mixing bowl, add the chocolate and espresso powder. Pour the hot, melted butter over the top and stir until the chocolate is fully melted. Let the mixture cool for 5 minutes.

In a separate bowl, whisk the eggs and sugar until the sugar is dissolved and the mixture has increased in volume and lightened in color, about 2-3 minutes.

Whisk in the flour and salt. Add the butter, chocolate, and espresso to the dry ingredients and mix well.

Pour the mixture into a parchment paper lined prepared pan.

Top with an even layer of chopped pecans. Press the pecans slightly into the batter. Bake for 30 minutes, or until the sides pull away from the pan and a toothpick inserted into the center comes out clean.

Remove the brownies from the oven and cool in the pan for 5 minutes.
Lift the brownies from the pan using the parchment paper and set onto a wire rack. Drizzle the salted caramel sauce all over the top. Allow to cool. Cut into 2-inch (5 cm) squares.

Storing Leftover Brownies

Store leftover brownies  in an airtight container at room temperature, where they’ll stay fresh for 3–4 days. For longer storage, you can refrigerate them for up to a week. If you want to keep them for a month or more, wrap each brownie tightly in plastic wrap, place them in a freezer-safe bag, and freeze them—they’ll stay delicious for up to 3 months! Just let them thaw at room temperature or warm them slightly for that fresh-baked texture.

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