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. 
I think we both know that I’m not a baker…yet I still think I need a kitchen torch! Can I help that I’m addicted to kitchen gadgets?
I love using my kitchen torch. I think I will have whip it out soon to make these beauties. They look super delish.
These are ADORABLE! I don’t even like S’mores, but I might try these.
Kinda jealous of your kitchen torch. These smores goodies have me drooling all week!
These look great — love s’mores cupcakes. I love making these because the kitchen torch is fun to play with.
ok now all I want is smores in every variety possible LOL YUM!!!!!! thanks so much for the vote!
This looks so heavenly! I’ll be dreaming about that frosting tonight…
I recently made some s’mores cupcakes using a piece of graham cracker as a crust, but I thought it tasted salty. Of course, I used a mix, which probably did have added salt. I am going to try this method. I’d also love to try the torch! woo hoo!
These look delicious! I have got to try that marshmallow frosting…sounds amazing!
I made and blogged about these and they’re so delicious. Thanks for the inspiration. I did increase the amounts of everything but the cake batter since I had so much left over.
These are just, amazing. i used the Hershey’s ‘special dark’ cocoa powder, and they were to die for. i will definitely be making these again.
I just made delicious s’more cupcakes. Check it out: http://theaddictedbaker.blogspot.com/2011/03/smore-cookies.html