These pecan caramel brownies are rich, decadent, and perfect for any dessert lover. Imagine a fudgy chocolate base topped with a luscious layer of homemade date caramel sauce and crunchy pecan halves—it’s an indulgence that combines textures and flavors seamlessly.
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These are the best brownies! I absolutely love the perfect combination of chocolate, caramel, and crunchy pecans, just like the turtle candies I grew up with except they're caramel turtle brownies!
The caramel almost melts into the chocolate and the nuts add that perfect crunch in every bite of these caramel topped brownies.
This caramel brownies recipe elevates traditional brownies, adding an extra layer of sweetness and crunch that’s irresistible. Perfect for special gatherings, family treats, or when you simply crave something chocolatey.
These pecan brownies with homemade salted caramel sauce are sure to impress, just like these decadent avocado brownies and tahini sweet potato blondies.
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Why You'll Love This Recipe
- Rich and Decadent: These fudgy brownies combine a dense, fudgy chocolate base with swirls of luscious date caramel and the satisfying crunch of pecans, creating an irresistible treat.
- Simple Ingredients: Made with pantry staples like coconut oil, cocoa powder, and almond flour, this recipe comes together effortlessly for any level of baker.
- Naturally Sweetened: The date caramel sauce brings a natural sweetness that pairs perfectly with the deep chocolate flavor of the brownies, making them a great option for those looking for alternatives to refined sugars.
- Crowd-Pleasing Texture: The combination of a chewy brownie layer and a gooey caramel topping ensures these brownies stand out at any gathering or occasion.
Recipe Ingredients
You'll need the following ingredients to make pecan caramel brownies:
Ingredient Notes:
Pecan Brownie Base:
- Bittersweet Chocolate or Dark Chocolate Chips: These provide a deep, rich chocolate flavor. Feel free to use dark or semi-sweet chocolate, depending on your preference.
- Coconut Oil: Used for a moist, fudgy texture. Melted butter or vegan butter can be used as substitutes.
- Coconut Sugar: Adds natural sweetness and a subtle caramel undertone. Brown sugar could be used if preferred.
- Vanilla Extract: Enhances the overall flavor of the brownies.
- Eggs: Contribute to the structure and moisture. Substitute with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a plant-based option.
- Cocoa Powder: Adds an extra layer of chocolate richness.
- Baking Powder: Helps the brownies rise slightly.
- Almond Flour: Gives the brownies a moist and slightly dense texture.
- Pecan Halves: Add a delightful crunch. You can also try walnuts or a mix of different nuts.
- Chocolate Chips: Folded into the batter for chocolatey bursts.
- Sea Salt: Balances the sweetness and elevates the flavors.
Date Caramel Sauce:
- Medjool Dates: The star of the caramel sauce. If they’re not soft, soak them in water for 30 minutes, drain, and then use.
- Sea Salt: Balances the natural sweetness of the dates.
- Vanilla Extract: Adds depth to the caramel flavor.
- Unsweetened Almond Milk: Blends the dates into a smooth, creamy sauce. Adjust the consistency by adding more almond milk, one tablespoon at a time, if needed.
See recipe card below for all ingredients and quantities.
How to Make Pecan Caramel Brownies
- Step 1: Combine soft pitted Medjool dates, sea salt, vanilla extract, and almond milk in a blender. Blend until smooth and creamy, adding extra almond milk if necessary to achieve a drizzle consistency without being too runny. Set aside. If dates are not soft, soak in water for 30 minutes and drain before using.
- Step 2: In a microwave-safe large mixing bowl, melt the chopped bittersweet chocolate or chocolate chips with the coconut oil over low heat in 30-second increments. Stir until fully melted and smooth.
- Step 3: Whisk the coconut sugar and vanilla extract into the melted chocolate mixture. Add the room-temperature eggs one at a time.
Stir in the almond flour, cocoa powder, baking powder, and sea salt with a spatula or wooden spoon until just combined.
- Step 4: Stir in the chopped pecan halves and extra chocolate chips.
- Step 5: Pour the batter into parchment lined 8-inch square prepared pan and smooth it out evenly. Drizzle half of the date caramel sauce over the top of the brownies and swirl the caramel layer it into the batter with a knife or skewer.
Top with extra pecans and chocolate chips if desired.
- Step 6: Bake in 350°F preheated oven for 25-30 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).
Allow the brownies to cool on a wire rack for 15 minutes. Drizzle the remaining date caramel sauce evenly over the top. For best results, refrigerate the pecan caramel brownies before serving. Chilling them helps the brownies set, making it easier to slice them into clean, even squares while ensuring they hold their shape.
Expert Tips
- Use Room Temperature Ingredients: Ensures even mixing and a smoother batter.
- Blend the Date Caramel Smoothly: A high-speed blender will create a creamier sauce with no lumps.
- Keep an Eye on Baking Time: Overbaking can result in dry brownies; aim for moist crumbs for a fudgy texture.
Common Questions
Can I make the date caramel sauce ahead of time?
Yes! Store it in an airtight container in the fridge for up to a week. Bring it to room temperature or gently warm before using.
Can I use a different type of nut?
Absolutely. Try walnuts, cashews, or hazelnuts for a variation on these pecan caramel brownies.
Serving Suggestions
- With a Scoop of Ice Cream: Pair with vanilla, cinnamon banana ice cream, or vegan caramel ice cream for a classic dessert combination.
- Drizzle with Chocolate Sauce: For extra indulgence, serve with a drizzle of melted chocolate or more homemade caramel sauce.
- Topped with Whipped Cream: Add a dollop of whipped coconut cream for a light touch.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individual brownies in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes You'll Love
📖 Recipe
Pecan Caramel Brownies
These pecan caramel brownies are rich, decadent, and perfect for any dessert lover. Imagine a fudgy chocolate base topped with a luscious layer of homemade date caramel sauce and crunchy pecan halves—it’s an indulgence that combines textures and flavors seamlessly.
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Servings: 16 Brownies
Equipment
- 1 large mixing bowl microwave-safe
- 1 8x8-inch square baking pan lined with parchment paper
- 1 blender
Ingredients
Pecan Brownies Base
- ⅔ cup (120 grams) dark chocolate chips, or bittersweet chocolate, chopped
- ⅓ cup (73 grams) coconut oil, melted
- ⅔ cup (107 grams) coconut sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ⅔ cup (75 grams) fine blanched almond flour
- 2 tablespoons cacao powder, or cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅔ cup (86 grams) pecan halves, chopped, plus extra to sprinkle on top (optional)
- ¼ cup (45 grams) dark chocolate chips, plus extra to sprinkle on top (optional)
Date Caramel Sauce
- 10 (147 grams) medjool dates, pitted
- ⅔ cup (166 ⅔ grams) unsweetened almond milk, or other non-dairy milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Combine soft pitted Medjool dates, almond milk, vanilla extract, and sea salt, in a blender. Blend until smooth and creamy, adding extra almond milk if necessary to achieve drizzle consistency. Set aside.
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring the edges hang over for easy removal.
- In a microwave-safe large mixing bowl, melt the chopped bittersweet chocolate or chocolate chips with the coconut oil over low heat in 30-second increments. Stir until fully melted and smooth.
- Whisk the coconut sugar and vanilla extract into the melted chocolate mixture. Add the room-temperature eggs one at a time, mixing well after each addition.
- Stir in the almond flour, cocoa powder, baking powder, and sea salt. Fold the flour mixture in with a spatula or wooden spoon until just combined. Stir in the chopped pecan halves and extra chocolate chips.
- Pour the batter into the prepared pan and smooth it out evenly. Drizzle half of the date caramel sauce over the top of the brownies and swirl the caramel layer it into the batter with a knife or skewer. Sprinkle with extra pecans and chocolate chips if desired.
- Bake brownies for 20-25 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).
- After baking, allow the brownies to cool on a wire rack for about 15 minutes. Drizzle the remaining date caramel sauce evenly over the top. For best results, refrigerate the pecan caramel brownies before serving. Chilling them helps the brownies set, making it easier to slice them into clean, even squares while ensuring they hold their shape.
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Notes
- Use Room Temperature Ingredients: Ensures even mixing and a smoother batter.
- Blend the Date Caramel Smoothly: A high-speed blender will create a creamier sauce with no lumps.
- Store in an airtight container in the fridge for up to 5 days.
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Robin says
Looks like an excellent dessert for Passover
Jacqui Wilson says
Please let us know if you try the brownies!