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.
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Ingredients
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
- 4 tsp Carnation Ready-made Caramel
- Pinch of Sea salt
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.