Pecan Brownies
Indulge in these rich and fudgy pecan brownies, enhanced with the delightful crunch of chopped pecans and a drizzle of salted caramel.
Ingredients
Main ingredients
- 8 tablespoons unsalted butter
- 6 ounces 70% chocolate High-quality chocolate recommended
- 1 teaspoon instant espresso powder Enhances chocolate flavor
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature For better incorporation
- 1 cup granulated sugar
- 1 cup roughly chopped pecans Add extra for topping
- 1/4 cup salted caramel sauce For drizzling on top
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line an 8 x 8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the unsalted butter in the microwave.
- Once melted, add the 70% chocolate and instant espresso powder to the butter and stir until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs and granulated sugar until light and fluffy.
- Gently fold in the flour and salt until just combined.
- Add the chocolate mixture to the flour mixture and mix until just combined.
- Fold in the chopped pecans.
Baking
- Pour the batter into the prepared baking pan, spreading evenly.
- Sprinkle additional pecans on top and press them slightly into the batter.
- Bake for about 30 minutes, until the sides pull away from the pan and a toothpick comes out with a few moist crumbs.
- Allow to cool for 5 minutes, then lift out onto a wire rack.
- Drizzle with salted caramel sauce once cooled.
- Cut into squares and enjoy.
Notes
Serve warm with ice cream for a delightful dessert experience. Store in an airtight container for up to 3 days at room temperature.