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pecan brownies recipe
- Total Time: 75 minutes
- Yield: 16 brownies 1x
- Diet: General
Description
A fudgy brownie recipe with toasted pecans and a rich, salted caramel swirl. This bakery-worthy dessert combines deep chocolate flavor with crunchy texture and sweet-salty ribbons.
Ingredients
- 1 cup unsalted butter, cut into chunks
- 7 oz dark chocolate (70% cocoa solids), chopped
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 1/2 cups pecans, roughly chopped, toasted
- 1/4 cup pecan halves, toasted, for garnish
- For the salted caramel swirl:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup unsalted butter, diced
- 1/4 cup heavy cream (35% fat)
- 1/2 teaspoon flaky sea salt
Instructions
- Make the Salted Caramel Swirl: Combine the sugar and water in a heavy-bottomed saucepan over medium-high heat. Heat until a deep amber color develops (approx. 8-10 mins); swirl the pan occasionally but do not stir. Whisk in the diced butter, then gradually add the heavy cream and flaky sea salt. Let cool for at least 30 minutes until thickened.
- Prepare Baking Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) baking pan and line it with parchment paper, allowing an overhang on two sides for easy removal.
- Melt Chocolate and Butter: Melt the 1 cup of butter and chopped dark chocolate together in a large microwave-safe bowl (or over a double boiler). Stir until smooth, then let cool for about 5 minutes.
- Whisk Eggs and Sugars: In a separate bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture lightens in color and becomes smooth.
- Combine Wet Ingredients: Pour the slightly cooled chocolate mixture into the egg mixture. Whisk gently until fully combined.
- Add Dry Ingredients and Pecans: In a third bowl, whisk together the all-purpose flour, cocoa powder, and fine sea salt. Gradually fold these dry ingredients into the wet mixture using a rubber spatula until just combined. Fold in the roughly chopped pecans.
- Layer and Swirl Batter: Pour half of the brownie batter into the prepared pan. Drizzle half of the cooled caramel sauce over this layer. Gently swirl with a skewer or knife.
- Bake Brownies: Carefully spoon the remaining batter over the caramel layer. Drizzle the rest of the caramel over the top and swirl again. Bake for 30-35 minutes or until the edges are set and a toothpick inserted into the center (avoiding caramel) comes out with moist crumbs.
- Cool Completely and Garnish: Let the brownies cool completely in the pan on a wire rack for at least 2 hours before slicing into 16 squares. Garnish each square with a toasted pecan half and a sprinkle of flaky sea salt.
Notes
To achieve a truly fudgy texture, avoid overmixing the batter when adding the dry ingredients. Be careful not to overbake; remove the brownies when a toothpick test shows moist crumbs, not a dry center. It is essential to allow the brownies to cool completely for at least 2 hours before slicing to maintain their dense structure.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 400 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg