Caramel Pecan Brownies
Caramel Pecan Brownies are rich and fudgy brownie filled with pecans, chocolate chips and layers of buttery, condensed milk caramel.
Servings: 16 Slices
Calories: 406kcal
Ingredients
Caramel;
- 1 Tin Sweetened Condensed Milk (397g)
- ¼ Cup Golden Syrup (90g)
- ⅓ Cup Butter (75g)
Brownies;
- ¾ Cup Butter (170g)
- 1 Cup Dark Chocolate (190g)
- ⅔ Cups Brown Sugar (130g)
- ⅓ Cup Sugar (75g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour (125g)
- ⅓ Cup Cocoa (31g)
- 1 Cup Pecans, in small pieces (120g)
- ½ Cup Chocolate Chips (Optional) (90g)
- ¼ Cup Pecans, decorating (30g)
Instructions
Caramel;
- Place the ingredients in a saucepan over a medium heat.
- Bring to the boil and boil for around 5 minutes and remove from the heat.
- Allow it to cool while you make the brownie.
Brownie;
- Preheat the oven to 180°C (350°F) and line a 9'x9' baking tin with baking paper.
- Melt the butter and dark chocolate together.
- Mix the eggs, sugar, brown sugar and vanilla extract together until the mixture becomes a light golden colour.
- Mix in the chocolate mixture.
- Stir in the flour and cocoa, chopped pecans and chocolate chips until just combined.
- Spread in half the brownie mixture into an even layer.
- Top with ⅔ of the caramel and then dollop over the remaining brownie batter.
- Place in the oven to bake for 25-30 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
- Once cooled for about 15 minutes. Top with remaining pecans for decorating and drizzle over the leftover caramel and serve!
Video
Nutrition
Serving: 1Slice | Calories: 406kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 125mg | Potassium: 261mg | Fiber: 3g | Sugar: 34g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg