Get ready to experience the most decadent, mouthwatering brownie recipe that will make your taste buds dance with joy! These aren't just ordinary brownies - they're a symphony of rich chocolate, gooey caramel, and crunchy pecans that will transform your dessert game forever. Imagine sinking your teeth into a fudgy, chocolatey square with a luxurious caramel swirl and nutty pecan crunch that'll have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or line with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add sugar to the melted butter and whisk vigorously until the mixture becomes smooth and slightly lighter in color, about 2-3 minutes.
- Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition to create a smooth, homogeneous batter.
- Sift together the all-purpose flour and cocoa powder to remove any lumps. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Roughly chop the pecans, reserving a small portion for topping. Fold most of the chopped pecans into the brownie batter, distributing evenly.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Drizzle the caramel sauce in a zigzag pattern across the top of the batter. Use a knife to create a marbled effect by gently swirling the caramel into the brownie mixture.
- Sprinkle the remaining chopped pecans over the top of the batter for added crunch and visual appeal.
- Bake in the preheated oven for 28-32 minutes. Test for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let cool completely in the pan for at least 1 hour. This allows the brownies to set and makes cutting easier.
- Once cooled, cut into 16 equal squares. For clean cuts, use a sharp knife and wipe the blade between each cut.
- Optional: Drizzle additional caramel sauce over the brownies before serving for extra indulgence.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for smoother batter and more even baking.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to keep your brownies tender and fudgy.
- Check Doneness Carefully: A few moist crumbs on the toothpick are perfect - avoid overbaking, which can dry out your brownies.
- Cooling is Crucial: Let brownies cool completely before cutting to get clean, beautiful squares.
- Caramel Swirl Technique: For a beautiful marbled effect, use a knife to create gentle swirls when adding caramel.
- Storage Secret: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Serve at Room Temperature: For the most indulgent experience, let brownies sit out for 10-15 minutes before serving to enhance their rich, fudgy texture.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 41g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 50mg
