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Caramel pecan brownies

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


Pecan brownies

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

Caramel drizzle


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!


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