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
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Date Caramel Sauce
- 10 medjool dates pitted
- ⅔ cup (167 grams) unsweetened almond milk or other non-dairy milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
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)
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.1 teaspoon pure vanilla extract, 10 medjool dates, ⅔ cup unsweetened almond milk, ½ teaspoon fine sea salt
- 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.⅔ cup dark chocolate chips, ⅓ cup coconut oil
- 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.⅔ cup coconut sugar, 1 teaspoon pure vanilla extract, 2 large eggs
- 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 ¼ cup chocolate chips.⅔ cup fine blanched almond flour, 2 tablespoons cacao powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt, ⅔ cup pecan halves, chopped, ¼ cup dark 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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