Salted Caramel Double Chocolate Pecan Brownies

Happy Valentines day!

We weren’t planning a fancy dinner so I didn’t want to make my usual V-day desserts which are usually chocolate soufflé or chocolate cheesecake, I wanted something more casual but didn’t want to lose that WOW factor so when I came across a recipe for these decadent brownies I knew that I could up the ante and make them even more special and boy did it work!! P.S I’m definitely in love….( in no particular order) with The Chef, the teener wiener AND these brownies!

Salted Caramel Double Chocolate Pecan Brownies Recipe

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Salted Caramel Double Chocolate Pecan Brownies Recipe

Salted Caramel Double Chocolate Pecan Brownies

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  • Author: The Kilted Chef
  • Yield: 1 9X9 pan 1x
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Ingredients

Units Scale

Brownies

  • 1/2 cup butter
  • 1 1/3 cup semi sweet chocolate chips
  • 3 room temperature eggs
  • 1 cup white sugar
  • 1/2 tsp sea salt
  • 2 tsps vanilla extract
  • 1/4 cup cocoa
  • 1 cup flour
  • 3/4 cup salted caramel sauce ( recipe below)
  • 1 cup chopped pecans, divided
  • 1 cup mini chocolate chips, divided

Caramel  Sauce

  • 1/2 cup butter
  • 6 tbsp brown sugar
  • 2 tbsp golden corn syrup
  • 2/3 cup sweetened condensed milk.
  • 1/2 tsp vanilla extract
  • 1 tsp sea salt
  • 1/4 cup whipping cream

Instructions

  1. Preheat oven to 350.
  2. Line a 9X9 ” pan with parchment paper allowing overhang to aid in removing the brownies from the pan.
  3. Place the butter and semi sweet chocolate chips  ( 1 1/3 cup) into a double boiler and warm until melted, whisk to combine, remove from the heat and let cool for 10 minutes.
  4. Whisk the eggs, one at a time, into the chocolate mixture,
  5. Mix in the sugar, salt and vanilla.
  6. Sift the cocoa and the flour and stir into the batter, pour 1/2 into the prepared pan and bake for 15 minutes.
  7. In the meantime make the caramel sauce, melt the butter in a sauce pan, add the brown sugar, corn syrup, vanilla, sea salt and sweetened condensed milk, bring to a boil, stirring continuously.
  8. Add the whipping cream and return to a boil, remove from the heat and allow to cool.
  9. Remove the brownie base from the oven and set aside.
  10. Once the caramel has cooled place 3/4 cup into a bowl, stir in 1/2 cup chopped pecans and 1/2 cup mini chocolate chips. Spread over the brownie base.
  11. Top with the remaining brownie batter. Sprinkle the remaining  pecans and mini chocolate chips over top.
  12. Return to the oven and bake for an additional 25 minutes, remove from the oven and drizzle with the remining caramel ( you may have to warm it up to get it to drizzle evenly).
  13. Refrigerate for 2 hours before cutting. Store covered in the refrigerator.
  • Category: baking, Dessert, Recipes

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