Salted Caramel Pecan Brownies
I may have misled you guys the other day when I was talking about that Salted Caramel Sauce. Sure, I gave away most of it as gifts. And sure, Hubby enjoyed it on top of ice cream. But one of the real reasons I wanted to make it was so that I could make these Salted Caramel Pecan Brownies.
If you like turtles, you’ll love these brownies. I made these while my mom was visiting since she loves turtles. I whipped them up in no time and then we had to wait the brutal couple of hours for them to chill and set up. We all really enjoyed these brownies. They were very decadent without over-doing it.
One Year Ago: Chocolate Hazelnut Baklava
Two Years Ago: Two Potato Chowder
Three Years Ago: Smashed Chickpea Salad
Four Years Ago: Lemon Cupcakes
Salted Caramel Pecan Brownies
If you like turtles, you'll love these salted caramel pecan brownies!
Yield: 24 brownies
Ingredients:
3/4 cup pecans
1/2 cup (1 stick) unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
1/2 cup plus 2 Tbsp flour
1/4 tsp salt
1/2 cup caramel sauce
1/2 cup semisweet chocolate chips
Directions:
Preheat the oven to 350 F. Place the pecans on a single layer on a baking sheet and bake until toasted, about 7 minutes. Coarsely chop and set aside.
Line an 8 x 8-inch baking pan with foil, leaving several inches overhang on the sides. Grease the foil with butter or cooking spray and set aside.
Place the bittersweet chocolate and butter in a medium bowl set over a pot of simmering water, making sure the water does not touch the bowl. Stir occasionally until melted and smooth, then remove from heat.
Whisk in the sugar, eggs and vanilla and continue whisking until glossy and thick, about 2 minutes. Stir in the flour and salt and mix until just blended. Transfer the batter to the prepared pan and spread evenly.
Stir half of the chopped pecans into your prepared caramel sauce (if you use store-bought, you may have to heat it up slightly before doing this). Drop the caramel pecan mixture by spoonfuls onto the brownie batter. Gently swirl with a wooden skewer or thin metal spatula.
Scatter the remaining pecans and chocolate chips on top.
Bake for about 35 minutes.
Set the pan on a wire rack and allow brownies to cool completely in the pan. Grab the foil overhang to lift the brownies out of the pan. Cut into squares and serve.
Extra brownies can be kept in an airtight container up to a week and will stay even fresher if wrapped individually in plastic wrap.
Recipe from The Pastry Queen by Rebecca Rather, as seen on Cook Like a Champion
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this cake screams a lot of things!
eat me comes to my mind!
lol
beantownbaker — February 8th, 2014 @ 11:57 am
It does definitely scream that 🙂
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
beantownbaker — February 9th, 2014 @ 8:58 pm
Thanks 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
beantownbaker — February 11th, 2014 @ 12:14 pm
So true!
This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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One of my favorites! Thanks for the reminder..I need to make this – soon!
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
This looks amazing, I will try this out tomorrow, thank you for sharing!