Description
Rich, fudgy brownies swirled with gooey caramel and topped with crunchy pecans. A decadent chocolate treat perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans, divided
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together melted butter and granulated sugar. Stir in vanilla extract.
- Beat in eggs one at a time until well combined.
- In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 3/4 cup of the chopped pecans.
- Pour half of the batter into the prepared baking pan.
- Drizzle half of the caramel sauce over the batter. Swirl gently with a knife.
- Spread the remaining batter over the caramel layer.
- Drizzle the remaining caramel sauce on top and swirl again.
- Sprinkle the remaining 1/4 cup of pecans over the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
Notes
- For extra gooey brownies, reduce baking time slightly.
- Ensure caramel sauce is not too hot when drizzling to prevent it from sinking too much.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg