Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They’re rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.
salted Caramel Pecan Brownies

Reasons to love these Salted Caramel Pecan Brownies

  • This no-fuss recipe is made even easier using ready-made Carnation Caramel.
  • Every bite is the perfect combination of sweet and salty flavours.
  • They’re a total crowd pleaser
  • Delicious as they are, or even more decadent served warm with salted caramel ice-cream!
Drizzling salted caramel on pecan brownies

Four top tips for baking this recipe

The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Caramel Pecan Brownies turn out perfectly.

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Caramel Pecan Brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re ready when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Salted Caramel Pecan Brownies

Equipment & ingredients used for this recipe


Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They're rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Pecan brownies

  • 150 g Unsalted butter
  • 150 g Dark chocolate (minimum 70% cocoa solids) I use either Menier or Lindt
  • 1 large Eggs At room temperature
  • 220 g Caster sugar
  • 150 g Self-raising flour
  • 100 g Pecans Roughly chopped

Caramel drizzle

Instructions
 

Make the brownies

  • Preheat the oven to 180°C.
  • Line an 8x8inch square baking tin with greaseproof paper.
  • Break up the dark chocolate into a microwave-safe bowl. Roughly chop up the butter and add it to the bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  • In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and frothy.
  • Now pour in the melted chocolate mixture, add the flour and half the chopped pecans. Fold everything together until combined.
  • Spoon into the baking tin and spread out into an even layer. Scatter the remaining chopped pecans on top.
  • Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack. 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.

Caramel drizzle

  • Carefully lift the brownies out of the baking tin.
  • Open the Carnation Ready-made Caramel and give it a good stir.
  • Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt on top.
  • Use a sharp flat knife to slice the brownies into 12. Serve and enjoy!

Notes

Your Salted Caramel Pecan Brownies will keep in the fridge, in an airtight container, for up to 3 days.
Keyword brownies, Caramel, Chocolate, Pecans

More brownie recipes to love

Malteser Brownies
Crackly on top, fudgy in the middle and filled with crunchy Maltesers, this easy Malteser Brownies recipe is one of …
Lotus Biscoff Brownies
Fudgy chocolate brownie, crushed Biscoff biscuits and gooey Biscoff spread…this rich and indulgent Lotus Biscoff Brownies recipe combines them all! …

Lotus Biscoff Brownies

Fudgy chocolate brownie, crushed Biscoff biscuits and gooey Biscoff spread…this rich and indulgent Lotus Biscoff Brownies recipe combines them all!

Lotus Biscoff Brownies

Here’s an overview of the recipe

Don’t you just love that distinct Biscoff flavour? I can’t even pinpoint what it tastes like. Cookie dough? Caramel? All I know is that it’s superrrrr delicious, and tastes even more incredible when combined with these fudgy, chocolatey brownies.

So trust me when I say, you NEED these brownies in your life! Here’s how to make them:

  1. Whip up the brownie mixture. Crushed Lotus Biscoff biscuits are folded into the chocolate brownie mixture.
  2. Melt the Lotus Biscoff Spread. Spoon two tablespoons Biscoff spread into a bowl and melt in the microwave for 10 seconds.
  3. Layer the brownies in the baking tin. Spoon half the brownie mixture into the baking tin and pour the melted Biscoff spread on top. Then spoon over the rest of the brownie mixture and spread it out to the edges to conceal the Biscoff spread underneath.
  4. Decorate the top. Place a few leftover Biscoff biscuits on top, pressing them gently into the brownie mixture.
  5. Bake in the oven. 17-20 minutes at 180°C is all these brownies. They’re ready when top is no longer shiny, the edges have started to show small cracks and they have a slight wobble underneath.
Lotus Biscoff brownies

My top tips for baking Lotus Biscoff Brownies

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Biscoff brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Lotus Biscoff brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!

Lotus Biscoff Brownies

Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 1 jar Lotus Biscoff Spread
  • 150 g Lotus Biscoff Biscuits

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  • Break the chocolate up into a microwave-safe bowl, and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth.
  • In a separate bowl, whisk the eggs and sugar for one minute until pale in colour and frothy.
  • Pour the melted chocolate and butter mixture into the whisked eggs.
  • Add the flour and gently fold everything together until fully combined.
  • Using your hands, break up half of the Biscoff biscuits and stir them into the brownie mixture.
  • Pour half of the brownie mixture in the baking tin and spread out into an even layer.
  • Melt 2 heaped tablespoons of the Biscoff spread in the microwave for 10 seconds. Pour on top of the brownie layer.
  • Pour the remaining brownie mixture on top and spread it out to the edges so that the Biscoff spread is concealed.
  • Using your hands, break up the remaining Biscoff biscuits and scatter them on top of the brownie layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • 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.

Notes

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. 
Keyword Biscoff, Biscoff biscuits, Biscoff spread, brownies, Chocolate
How To Make Fudgy Brownies
Perfect your brownie baking skills with these easy tips on how to make homemade chewy fudgy brownies from scratch. Picture …
Lindt Lindor Brownies
Fudgy brownies filled with an assortment of white, milk and hazelnut chocolate truffles, these Lindt Lindor Brownies are truly irresistible! …

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Malteser Brownies

Crackly on top, fudgy in the middle and filled with crunchy Maltesers, this easy Malteser Brownies recipe is one of my all-time favourites!

Malteser brownies

Reasons to love these Malteser brownies

  • Quick and easy to make. You only need 6 ingredients, 2 bowls and 1 hour to whip up this delicious and indulgent treat.
  • Fudgy texture. These Malteser brownies are fudgyyyyy! No cakey brownies on this blog 😉 They also have a signature crackly top with a slight crunch.
  • Intense chocolate flavour. Rich and chocolatey but not overly sweet, these brownies are made using 70% dark chocolate.
Malteser brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Malteser brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Malteser brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Malteser brownies

Malteser Brownies

Crispy on top, gooey in the middle and filled with crunchy Maltesers – this easy Malteser Brownie recipe is one of my all-time favourites! 
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% chocolate
  • 225 g White caster sugar
  • 2 large Eggs At room temperature
  • 150 g Self-raising flour
  • 150 g Maltesers

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place 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.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour in melted chocolate and butter mixture, add the flour and fold the mixture together until fully combined.
  • Add the Maltesers and fold through.
  • Spoon into the baking tin and spread out into an even layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • 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 give the brownies time to set and turn fudgy.
  • Slice into 12 and serve!

Notes

Your Malteser 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.
**This is so important. Your Malteser brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot mess!
Keyword brownies, Chocolate, Malteser brownies, maltesers

More brownie recipes you’ll love

How To Make Fudgy Brownies
Perfect your brownie baking skills with these easy tips on how to make homemade chewy fudgy brownies from scratch. Picture …
Lindt Lindor Brownies
Fudgy brownies filled with an assortment of white, milk and hazelnut chocolate truffles, these Lindt Lindor Brownies are truly irresistible! …

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!