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Ingredients
Scale
- 1 ¼ cups pecans, roughly chopped, toasted, divided
- ¾ cup unsalted butter
- 6 ounces semisweet or bittersweet chocolate, chopped
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder, optional
- 1 cup semisweet chocolate chips, divided
- 1 cup caramel sauce, store-bought or homemade, divided
- ¼ cup caramel sauce, warmed for drizzling
Instructions
- Preheat the oven to 350°F and prepare a 9×9-inch baking dish with parchment paper and nonstick spray.
- Toast pecans on a baking sheet for 7 to 10 minutes until golden. Cool and chop them roughly.
- Melt butter and chopped chocolate together in a microwave-safe bowl or using a double boiler until smooth.
- Whisk in the granulated sugar and brown sugar until combined, even if it's grainy.
- Add eggs one at a time, whisking until thick and glossy. Stir in the vanilla extract.
- Gently fold in flour, cocoa powder, salt, and espresso powder until just combined, being careful not to overmix.
- Incorporate ¾ cup of chocolate chips and the chopped pecans into the batter, which will be thick.
- Spread about ⅔ of the brownie batter into the prepared baking pan.
- Dollop ½ cup of caramel sauce in spoonfuls on top of the batter, swirling gently with a knife.
- Spread the remaining brownie batter over the caramel layer to cover it completely.
- Top with blobs of the remaining caramel sauce, and sprinkle reserved chocolate chips and pecans over the top.
- Bake for 35 to 40 minutes until the top is cracked and the center is set, with moist crumbs when testing with a toothpick.
- Let the brownies cool completely on a wire rack for 2 to 3 hours before serving.
- Drizzle with warmed caramel sauce, lift out of the pan, slice, and enjoy warm for gooey pockets of caramel.
Notes
Allow the brownies to cool completely to ensure the caramel sets properly.
Store any leftovers in an airtight container at room temperature for up to 3 days.
For a richer chocolate flavor, try using bittersweet chocolate.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg