Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl, combine the melted butter and granulated sugar. Stir until smooth. Add the vanilla extract and then beat in the eggs one at a time until fully incorporated and the mixture is glossy.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring with a spatula until just combined. Be careful not to overmix.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Gently fold in ¾ cup of the chopped pecans into the brownie batter.¾ cup chopped pecans
- Pour the batter evenly into the prepared baking pan and spread it out. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- While the brownies are baking, prepare the caramel sauce. In a medium saucepan over medium heat, melt ½ cup of butter. Add the packed light brown sugar and milk, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally, until it thickens slightly into a caramel sauce. Stir in the vanilla extract. If you desire an even richer caramel, you can stir in a few tablespoons of sweetened condensed milk at this stage.½ cup unsalted butter, 1 cup packed light brown sugar, ¼ cup milk, 1 teaspoon vanilla extract, 2-3 tablespoons sweetened condensed milk (optional)
- Once the brownies are out of the oven, immediately carefully drizzle the warm caramel sauce evenly over the entire surface of the hot brownies.
- While the caramel is still warm, sprinkle the semi-sweet chocolate chips over the caramel. The heat will start to melt them.½ cup semi-sweet chocolate chips
- Sprinkle the remaining ¼ cup of chopped pecans over the chocolate chips and caramel.¼ cup chopped pecans
- Let the brownies cool completely in the pan on a wire rack. This is crucial for the caramel and chocolate to set properly. Once cooled, you can place the pan in the refrigerator for at least 30 minutes to fully firm up before cutting.
- Once chilled and set, cut the brownies into squares and serve.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds for a fudgier texture.