Caramel Pecan Brownies
INGREDIENTS
- 3.5 ounces/100 grams dark chocolate
- 3.5 ounces/100 grams milk chocolate
- 7 ounces/200 grams unsalted butter, cubed
- 4 large eggs
- 1 cup/200 grams sugar
- ½ cup/100 grams brown sugar
- ½ cup/50 grams unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
- 1 cup/140 grams all-purpose flour
Caramel pecan topping:
- â…“ cup plus 2 tablespoons/120 grams honey
- â…“ cup/70 grams brown sugar
- 1 large egg
- 1½ tablespoons/20 grams butter, melted
- Pinch of salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 1½ cups/170 grams pecans, chopped
INSTRUCTIONS
- Preheat the oven to 340°F (170°C). Grease a 9×9-inch/23×23 cm or 9×13-inch/23×33 cm baking pan and line with parchment paper.
- Place the butter, dark chocolate, and milk chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth and fully melted. Set aside to cool.
- In a large mixing bowl, whisk the eggs with the sugar and brown sugar for 2 to 3 minutes, until pale and slightly thickened.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add the melted chocolate mixture to the eggs and sugar and stir until combined. Fold in the dry ingredients, scraping down the sides and bottom of the bowl to incorporate everything evenly.
- Transfer the batter to the prepared pan and smooth the surface. Bake for 15 minutes, then remove from the oven and let cool for 3 to 4 minutes while preparing the topping.
- (If baking without the pecan topping, continue baking the brownies for 35 minutes total.)
- To make the topping, whisk together the honey, brown sugar, egg, melted butter, salt, and vanilla in a bowl. Stir in the chopped pecans.
- Pour the pecan mixture over the partially baked brownies and spread it gently to cover the surface. Return the pan to the oven and bake for 20 minutes more, until the topping is golden and set.
- Let the brownies cool completely in the pan. Once fully cooled, slice and serve. The texture improves after a few hours or overnight.
FAQ
How can I make the caramel pecan brownies dairy-free?
Replace the butter with a plant-based butter or a neutral oil such as refined coconut oil. Be sure to choose a dairy-free dark chocolate and milk chocolate substitute—many brands offer vegan versions of both. For the caramel topping, use dairy-free butter and confirm the honey substitute, if needed, aligns with your dietary preference (maple syrup or agave are good options).
How do I keep the brownies moist for several days?
Let them cool completely before slicing, then store them in an airtight container at room temperature. Line the container with parchment or wax paper and place additional parchment between layers if stacking. The high fat content in the brownie base and the moisture from the pecan topping help preserve texture. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. Properly stored, caramel pecan brownies stay moist and flavorful for 3 to 4 days.
Can I make caramel pecan brownies without eggs?
You can make caramel pecan brownies without eggs by using an egg substitute that provides structure and moisture. Options include 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, or ¼ cup unsweetened applesauce per egg. For the topping, a flax egg or commercial egg replacer will help bind the ingredients. Keep in mind that the texture may be slightly different—less chewy and more dense—but the flavor of caramel pecan brownies will still be rich and satisfying.
How do I prevent the pecan topping from sinking?
Partially bake the brownie base for 15 minutes as directed, then cool it for a few minutes before adding the topping. This step creates a light crust that supports the pecan mixture. Make sure the topping isn’t too runny; it should be thick enough to spread without pooling. Gently spoon it over the brownie surface and avoid pressing down. A properly pre-baked base ensures a distinct layer of caramelized pecans that sits neatly above the fudgy brownie.
Can I substitute the pecans with another nut?
You can substitute the pecans in caramel pecan brownies with other nuts depending on your taste or dietary needs. Walnuts are the closest alternative, offering a similar texture and mild bitterness that complements the sweetness of the topping. Chopped almonds or hazelnuts also work well, although they provide a firmer crunch. Cashews offer a creamier bite, while macadamia nuts add richness. If using salted nuts, reduce the added salt in the recipe to maintain balance.
Why did my caramel pecan brownies come out cakey?
The brownies may turn out cakey if there’s too much flour or the eggs are overbeaten, incorporating excess air. For fudgier brownies, measure the flour precisely—ideally by weight—and avoid packing it. Use the correct ratio of fat to flour, and beat the eggs and sugar just until pale and slightly thickened, not fluffy. Overbaking also causes dryness; remove the brownies when the edges are set but the center still appears slightly soft. Cooling fully helps the texture settle into the dense, rich bite expected in caramel pecan brownies.
Do the caramel pecan brownies need to be refrigerated?
They do not need to be refrigerated if you plan to eat them within 3 to 4 days. Store them in an airtight container at room temperature in a cool, dry spot. However, if your kitchen is warm or humid, or if you want to keep them longer, refrigeration is a good option. Wrap the brownies well to prevent them from drying out. For best flavor and texture, allow refrigerated caramel pecan brownies to return to room temperature before serving, or warm them slightly in the microwave for a gooey finish.
