Salted Caramel Pecan Brownies

Gooey brownies filled with crunchy pecans, drizzled with salted caramel and finished with a sprinkle of sea salt – if heaven was a dessert these salted caramel pecan brownies would be it!

Salted Caramel Pecan Brownies

Why Salted Caramel Pecan Brownies are a must-bake

  • This no-fuss recipe is made even easier using ready-made Carnation Caramel.
  • Every bite is the perfect combo of sweet, salty, gooey and crunchy.
  • They’re a real crowd pleaser and perfect to share with friends and family.
  • You can also serve them warm with ice-cream for a decadent dinner party dessert.
Drizzling caramel on brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% dark chocolate as it isn’t overly sweet, and for the eggs, I always use Clarence Court Burford Browns eggs as the yolks add extra richness.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
  • Be careful not to over-bake the brownies. Brownies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is no longer shiny and small cracks have started to show around the edge.
  • Leave them to cool completely before slicing. This is so so important. The brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall about and be too gooey.

I’ve also made a Top Tips For Baking Brownies video to help you:

Salted Caramel Pecan Brownies

More brownie recipes you’ll love


Salted Caramel Pecan Brownies recipe (makes 12 large / 16 small)

Ingredients

150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
100g pecans, roughly chopped
4 teaspoons Carnation Caramel
Sea salt flakes

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until they’re pale in colour and frothy.
  4. Add the melted chocolate mixture, flour and half of the chopped pecans to the bowl. Fold everything together until you have a thick chocolate mixture. 
  5. Transfer the mixture to the baking tin, spreading it out into an even layer. Scatter the remaining chopped pecans on top.
  6. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  7. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
  8. Carefully lift the brownies out of the baking tin. Open the tin of Carnation Caramel and give it a good stir. Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt flakes on top.
  9. Slice into 12 or 16 brownies and serve.

Your salted caramel pecan brownies will keep in the fridge, in an airtight container, for up to 3 days.

M&M Brownies

I was in the supermarket, obviously in the chocolate aisle, and something caught my eye….Limited edition M&M Crunchy Caramels. Wait what are these!? Then it dawned on me that i’ve never made M&M brownies before. So here we have a new recipe.

M&M brownies with a perfectly crisp crackly top, gooey in the middle and chewy and fudgy on the outside. The brownies use a mix of three different types of M&Ms, Crunchy Caramel’s, Crispy’s, and the classic Chocolate – because if you’re going to do it, at least do it properly.

4C5C8686-1ECC-4BD6-8A04-676ADE83DC53
D990EECC-0FAE-47C8-A4A6-0A046733434E

Ingredients

150g self-raising flour
150g unsalted butter
225g light brown muscovado sugar or caster sugar
2 large eggs
170g 70% dark chocolate, chopped
3 pouches of M&Ms (I chose Caramel Crunch, Crispy and Chocolate)

Method

Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Add the M&Ms (saving a few to decorate) and fold everything together.

Transfer the mixture into the baking tin and spread it out into an even layer. Scatter the remaining M&Ms over the top and lightly push them into the mixture.

Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.

If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked. No-one liked a dry, crumbly brownie.

Lotus Biscoff Brownies

Brownies. Biscoff Biscuits. Biscoff Spread. This recipe combines them all. These Lotus Biscoff brownies are fudgy, gooey and intense!

I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. These brownies most definitely lived up to expectations. The crunch from the biscuits and the swirl of the Biscoff spread, all encased within a fudgy, rich and gooey brownie.

You need these brownies in your life!

Lotus Biscoff Brownies

How to make Lotus Biscoff Brownies

The brownie mixture. Using my go-to recipe, you’ll start by making a simple chocolate brownie mixture. I always use Lindt 70% chocolate for extra richness. You’ll then crush Lotus Biscoff biscuits (saving a few for later on) into the mixture and fold everything together.

Melt the Lotus Biscoff Spread. Two heaped tablespoons of Biscoff spread are melted in the microwave so that it can be easily poured onto the brownies.

Layer the brownies. Spread half of the brownie mixture into the baking tin. Pour the melted Biscoff spread on top. Top with the rest of the brownie mixture and finish with a scattering of crushed biscuits.

Bake! If you like your brownies super gooey and fudgy like me, then I recommend baking the brownies for no more than 17-20 minutes at 180°C. You’ll know they’re ready when the top is no longer shiny, the edges have started to show small cracks and if you give the baking tin a gentle shake the mixture should slightly wobble underneath.

Leave them to cool. This step is SUPER important. Leave the brownies to cool for at least 4 hours or overnight for best result. This will develop the flavour and enhance the texture, and make them easier to slice.

Lotus Biscoff brownies

More brownie recipes you will love


Lotus Biscoff Brownie recipe (makes 9-12 brownies)

Ingredients

150g unsalted butter, roughly chopped into chunks
170g 70% dark chocolate, broken into peices
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
1 jar Lotus Biscoff spread
150g Lotus Biscoff biscuits

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  2. Put the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar for a minute until pale in colour and frothy.
  4. Pour the melted chocolate and butter mixture into the whisked eggs. Add the flour as well and fold the mixture together until fully combined.
  5. Using your hands, crush half of the biscuits into the mixture. Fold everything together.
  6. Pour half of the mixture in the baking tin and spread out into an even layer.
  7. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this on top of the brownies. Finish by spreading the remaining brownie mixture on top.
  8. Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  9. Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will make cutting them easier and make the brownies even more fudgier.

Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.

Reese’s and Oreo blondies and brownies

Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.

Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

Brownies = milk chocolate Reese’s cups + Brownie Oreos

The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.

Reese's and Oreo blondies and brownies
Reese's and Oreo blondies
Reese's and Oreo brownies

Reese’s and Oreo Blondie recipe

Ingredients (makes 12 large)

170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 20cm/8inch square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 25-30 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool for at least 4 hours, or overnight for best results.

Reese’s and Oreo Brownie recipe

Ingredients (makes 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

Smore’s Oreo Brownies

Buttery biscuit base. Fudgy brownie. Oreo’s. More Fudgy brownie. Toasted marshmallow. If you like rich foods this is the bake for you.

SONY DSC
SONY DSC

Ingredients (makes 16 brownies)

For the base:
90g unsalted butter
200g plain digestive biscuits

For the brownie layer:
150g unsalted butter
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour

For the Oreo layer:
1 pack of Oreos

For the marshmallow layer:
1 bag of large marshmallows

Method

Preheat the oven to 180°C. Line a 23cm x 23cm square baking tin with greaseproof paper.

Start with the biscuit base. Put the biscuits in a bowl/sandwich bag and use a rolling pin to crush them up. Melt the butter in a separate bowl. Add the crushed biscuits to the melted butter and mix together. Spoon the mixture into the baking tin and press into an even layer. Put in the fridge to set.

Move on the brownie layer. Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool. In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture.

Take the biscuit base out of the fridge. Pour half of the brownie mixture on top of the biscuit base, spreading it out into an even layer. Press the Oreo’s into the brownie mixtures, you should use about 14 of them in a 4×4 grid. Now spoon the remaining brownie mixture on top and spread out into an even layer, so that all of the Oreo’s are concealed.

Bake for 17-20 minutes, until the top s no longer shiny and the edges have started to crack. Set aside for 10 minutes to firm up.

Turn of the oven and pre-heat the grill. Place marshmallows on top of the brownies and put them under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily.

Leave to cool completely before removing from the tin and cutting into 16.