Caramel Pecan Brownies: The Ultimate Gooey Dessert You’ll Crave Weekly
These ultra-gooey caramel pecan brownies blend rich chocolate, silky caramel, and crunchy pecans—an irresistible dessert inspired by one of the fastest-rising flavor trends in the U.S. With smart shortcuts and pro-level technique, this recipe guarantees fudgy perfection every time.
Equipment
- 8x8-inch baking pan
- Saucepan
Ingredients
Dry Ingredients
- 2/3 cup all-purpose flour Can substitute 1:1 gluten-free flour
- 3/4 cup cocoa powder Use Dutch-process for richer depth
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar Coconut sugar creates a caramel-like flavor
- 2 eggs Large, room temperature
- 1/2 cup unsalted butter, melted Brown for a nutty aroma
- 1 1/2 tsp vanilla extract
Caramel & Pecans
- 11 oz Kraft Caramel Bits Any soft caramel works
- 1/3 cup half and half Heavy cream works for thicker caramel
- 2/3 cup pecans, finely chopped Toast lightly for deeper flavor
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly spray with nonstick spray.
- In a medium bowl, whisk flour, cocoa powder, baking powder, and salt to aerate and combine.
- In a separate bowl, whisk melted butter, sugar, eggs, and vanilla until smooth and glossy.
- Fold dry ingredients into the wet mixture using a rubber spatula. Do not overmix.
- In a small saucepan over medium heat, melt caramel bits with half-and-half, stirring until silky and pourable.
- Spread half the brownie batter into the pan. Drizzle 3/4 of the caramel sauce over it and sprinkle half the pecans. Top with the remaining batter and smooth gently.
- Drizzle the remaining caramel on top in a swirl pattern and scatter the remaining pecans.
- Bake for 30–35 minutes. Edges should be set while the center remains slightly soft for maximum gooeyness.
- Cool in the pan for at least 20 minutes. Lift out with parchment and rest 10–15 minutes before slicing.
Notes
For extra decadence, sprinkle flaky sea salt over the caramel swirl before baking. Browning the butter deepens the caramel flavor even more.