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. 
Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).
beantownbaker — January 23rd, 2013 @ 8:30 am
Yes, Cincinnati has changed a LOT since we moved away in 2007.
I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!
beantownbaker — January 23rd, 2013 @ 8:31 am
Ok I work for the *other* big company in town (just checked your About page).
Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!
beantownbaker — January 23rd, 2013 @ 11:37 am
Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.
I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂
I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.
beantownbaker — January 23rd, 2013 @ 10:28 pm
Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…
love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉
beantownbaker — January 24th, 2013 @ 12:05 pm
It’s ALWAYS a good idea to throw oreos in 🙂
My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!
beantownbaker — January 29th, 2013 @ 7:51 am
I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…
I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.
beantownbaker — January 31st, 2013 @ 2:03 pm
I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!
This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.
I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?
beantownbaker — April 24th, 2013 @ 1:44 pm
Hm. It doesn’t usually look curdled, more just separated. Did you try shaking it up? I use Native Forest since that’s what they sell in my grocery store. It looks like this: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_1?ie=UTF8&qid=1366829034&sr=8-1&keywords=coconut+milk
Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!
beantownbaker — October 23rd, 2013 @ 12:28 am
I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.
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