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Caramel-Pecan Brownies

Scott Phillips

Yield: Yields 36 brownies.


For the brownies

  • 6 oz. (12 Tbs.) unsalted butter, cut into 1/2-inch pieces; more softened for the pan
  • 4 oz. unsweetened chocolate, coarsely chopped
  • 4 large eggs
  • 1-3/4 cups granulated sugar
  • 1-1/2 tsp. pure vanilla extract
  • 1/4 tsp. table salt
  • 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  • 3/4 oz. (1/4 cup) natural cocoa powder
  • 1-1/2 cups pecans, coarsely chopped

For the topping

  • 1 recipe Basic Caramel
  • 1/2 cup heavy cream
  • 3 Tbs. unsalted butter, cut into 3 pieces
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. table salt

For the garnish

  • 2 oz. bittersweet chocolate, coarsely chopped
  • 1 Tbs. heavy cream
  • 1/2 cup pecans, toasted and chopped

Nutritional Information

  • Nutritional Sample Size per brownie
  • Calories (kcal) : 210
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 45
  • Carbohydrates (g): 21
  • Fiber (g): 2
  • Protein (g): 2


Make the brownies

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×13-inch baking pan. Put the butter and chocolate in a medium heavy-duty saucepan over low heat and stir constantly until melted and smooth. Remove from the heat and set aside.

    In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, vanilla extract, and salt. Whisk in the flour and cocoa powder until blended. Stir in the pecans and then scrape the batter into the prepared pan, smoothing it into an even layer with a spatula.

    Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20 to 22 minutes. Transfer the pan to a wire rack and, if necessary, gently press down any puffed areas with a spatula to make the top level. Let cool about 5 minutes.

Make the topping

  • While the brownies are baking, make the Basic Caramel according to the directions. Remove the pan from the heat and carefully add the cream—the mixture will bubble up furiously. Once the bubbling has subsided, add the butter and gently whisk until completely melted. Whisk in the vanilla extract and salt. Pour the caramel topping over the brownies, using a spatula to spread it evenly over the entire top. Let the brownies cool on the rack for 45 minutes and then refrigerate until the caramel topping is set, at least 1 hour.

Garnish the brownies

  • Combine the chocolate and heavy cream in a small saucepan over low heat and stir constantly until melted and smooth. Pour the chocolate into a small piping bag fitted with a 1/8-inch plain tip. (Or put it in a small zip-top bag and seal the bag. Using scissors, snip off a corner of the bag to make a small hole.) Drizzle the chocolate over the brownies in a zigzag pattern. Sprinkle the chopped pecans over the top. Refrigerate until the chocolate is set, about 30 minutes.

    Cut the brownies into 36 rectangles. Serve chilled or at room temperature.

Make Ahead Tips

Well-covered brownies will keep at room temperature for up to 2 days and in the refrigerator for up to 5 days.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


Rate or Review

Reviews (10 reviews)

  • user-548048 | 02/01/2018

    The most delicious brownies you will ever taste.

  • user-3214074 | 02/13/2014

    These were so great. Would make these again for sure!

  • User avater
    prettypoodle | 01/01/2014

    My friends and I agree - these are the best brownies in the world. I've made them twice now. The first time I kept burning the caramel, so I used a can of dulce de leche I had in the pantry instead. The second time my friend made the caramel for me. Both batches were delicious.

  • debm59 | 09/30/2013

    Well, all I can say is O.M.G! I made these today and they are incredible. The homemade caramel sauce is to die for! The hardest part - waiting the allotted time to eat them! Yum yum yum!

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