Chocolate-Pecan Brownies with Salted Caramel Sauce
This is a very easy and safe recipe for chocolate brownies with an incredibly moist core. There are extra chocolate and pecan chunks in the dough and a chocolate and salted caramel drizzle on top.
You can make the homemade salted caramel sauce beforehand or whilst baking the brownies. It will keep up to a month in the fridge and you can use it for other recipes like my Snickers Cake. It also tastes delicious on vanilla ice cream.
Ingredients
Makes 12 brownie squares
Preparation time: 35 min
250 g dark chocolate (keep 50 g for garnish)
50 g milk chocolate
50 g pecan nuts (keep 20 g for garnish)
140 g flour
210 g sugar
3 eggs
120 g butter
½ tsp baking powder
¼ tsp salt
For the homemade salted caramel sauce:
200 g sugar
250 ml double cream
20 g butter
1 tsp salt
Method
Preheat oven to 180 degrees.
Place 200 g of the dark chocolate and 120 g butter into a small saucepan and melt on low heat. Continuously stir the mixture to make sure that the chocolate doesn’t burn. If you have a microwave, you can alternatively melt the chocolate and butter in a bowl. Stir a couple times throughout, so all melts into an even mixture. Set aside.
Roughly chop 50 g pecan nuts and 50 g milk chocolate. Set aside.
Place 3 eggs and 210 g sugar into a large mixing bowl and beat with a hand mixer until foamy.
Slowly pour in the warm chocolate mixture and stir under with a spatula.
Dust 140 g flour, 0.5 tsp baking powder and 1/4 tsp salt into the bowl and carefully mix under with the spatula until an even dough comes together.
Last but not least, add and stir in 50 g chopped milk chocolate and 30 g of the chopped pecans (keeping the other 20 g for garnish later).
Grease a brownie tray sized 25 x 25 cm with butter (a usual baking tray works, too) and evenly fill with the brownie dough. Sprinkle remaining 20 g chopped pecan nuts on top, then place on middle oven rack and bake for 20 minutes. Let the brownies cool down.
If you only have a wider baking dish and your brownies therefore are flatter, make sure to check on them after about 15 minutes. Stick a toothpick into one brownie to check if they are ready: If it comes out clean, you can take them out of the oven.In the meantime: Prepare homemade salted caramel sauce by heating up 250 ml double cream in a small saucepan. In the meantime, heat up a frying pan on medium heat, then spread half of the sugar (100 g) evenly over the bottom until melted. Add the other 100g sugar and melt, too. You can use a wooden spoon to move the mixture around. This will speed up the melting process and prevent the sugar from burning. Take pan off the heat, when sugar turns into a darker brown. Stir in the warm cream. Keep stirring until evenly combined. Lastly, stir in 20 g butter and 1 tsp salt. Fill caramel sauce into a jar. You find the full recipe here -> Link.
Melt remaining 50 g dark chocolate in a small saucepan (or microwave) and drizzle over the brownies, followed by drizzling homemade salted caramel sauce over, too.
If you freshly make the caramel sauce, you don’t need to wait for it to cool down. In case you made the caramel sauce beforehand and stored it in the fridge, you may need to warm it up a little bit for it to become more liquid and easier spreadable.Cut brownies into 12 squares and enjoy! You can optionally also serve the brownies warm with a scoop of vanilla ice cream.
