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caramel pecan chocolate brownies

Caramel Pecan Chocolate Brownies

  • Author: by Mary
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes


Units Scale
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2/3 cups Dutch-process cocoa
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 3/4 cups all-purpose flour
  • 1 cup chocolate chips
  • 1/2 cup granulated sugar
  • 4 Tbsp unsalted butter
  • 1/4+ tsp sea salt
  • 3 Tbsp heavy cream
  • 1 cup toasted pecans, chopped


  1. For the brownies, preheat the oven to 350 F, and lightly grease a mini muffin tin.
  2. In a saucepan over medium-low heat, melt the butter and chocolate chips.
  3. Once melted, add the sugar and cook for another minute.
  4. Remove from heat and add the cocoa and salt. Stir to combine.
  5. Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
  6. In a separate bowl, combine the baking powder, espresso powder, and flour. Add to the wet ingredients, mixing until just combined.
  7. Spoon the mixture into the mini muffin cups, about 2/3 full, and bake for 14-16 minutes. The tops should be dry, but still very soft.
  8. Allow the brownies to cool completely before proceeding.
  9. In a saucepan over medium-high heat, melt the sugar.
  10. Break up clumps as needed, otherwise leave it alone until completely melted. It will be a dark copper color and will take about 5 minutes.
  11. Remove from heat and stir in the butter and salt, then the cream. If clumps form, return to heat and cook (whisking) until smooth again.
  12. Once the brownies are cool, hollow out a cavity to hold the caramel and pecans.
  13. Pour caramel into the cavity, nearly filling it, then add nuts, and top again with caramel.
  14. Let cool before serving. If caramel cools too quickly during assembly, microwave for 15 seconds, whisk, and continue.