Salted Caramel and Pecan Brownies

Why you’ll love these Salted Caramel and Pecan Brownies

1. Ultra fudgy brownies with pockets of gooey caramel
2. Perfect sweet and salty balance in every bite
3. Crunchy toasted pecans for added texture
4. Rich, indulgent flavour that feels bakery-quality
5. Easy to make but impressive enough for any occasion

How to make Salted Caramel and Pecan Brownies

Ingredients

Brownie Batter

• 115g unsalted butter (½ cup)
• 200g dark chocolate (7 oz)
• 150g caster sugar (¾ cup)
• 2 large eggs
• 1 tsp vanilla extract
• 95g plain flour (¾ cup)
• 2 tbsp cocoa powder
• ½ tsp salt

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Add-ins

• 100g pecans, roughly chopped (1 cup)
• 120–150g caramel sauce (½–⅔ cup)
• ½–1 tsp flaky sea salt

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Instructions

1. Preheat & prep

• Preheat oven to 180°C (160°C fan) / 350°F
• Line an 8×8 inch tin

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2. Make the brownie batter

1. Melt butter and dark chocolate together until smooth.
2. Whisk in sugar, then eggs and vanilla.
3. Fold in flour, cocoa powder, and salt until just combined.

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3. Assemble

1. Pour half the batter into the tin.
2. Drizzle half the caramel and sprinkle half the pecans.
3. Add remaining batter on top.
4. Swirl over remaining caramel and pecans.
5. Lightly swirl with a knife and sprinkle flaky salt.

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4. Bake

• Bake for 30 minutes until edges are set and centre is fudgy.

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5. Cool & slice

• Let cool completely (or slightly warm for gooey slices)
• Cut into squares

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Tips

• Warm caramel slightly for easy swirling
• Don’t overmix once flour is added
• Chill before slicing for clean cuts, or slice warm for gooey brownies

Storage tips

1. Room temperature: Store in an airtight container for up to 3–4 days
2. Keep them covered: Prevents them drying out and keeps the caramel soft
3. Layer with parchment: Stops the caramel from sticking between slices
4. Avoid the fridge (if possible): Can firm up the caramel and change texture
5. Freezing option: Wrap individually and freeze for up to 2 months, then thaw at room temp