Salted caramel pecan brownies made with crunchy pecan topping, melty chocolate and gooey caramel are a perfect addition to your fall dessert table. Perfect for Thanksgiving and Christmas and less than 200 calories per serving! If you're a fan of Snickers, this is the recipe for you!
1cupsugarmay sub for 1.5 cups coconut sugar if desired
¼ + ⅛teaspoonbaking powder
2tablespoonsalted caramel sauce
Preheat oven to 350f. Line an 8X8 baking dish with parchment paper or spray with coconut oil spray.
Mix together the butter, sugar and vanilla extract.
Add eggs and mix until combined.
Mix together flour, cocoa powder, baking powder and salt. Slowly add to egg mixture until combined.
Fold in chocolate chips, ½ of the chopped pecans and 1 tablespoon salted caramel. Pour batter into prepared pan.
Bake at 350F for 40 minutes or until a toothpick comes out mostly clean. Top with 1 tablespoon salted caramel sauce and remaining chopped pecans.
Salted Caramel Directions
Combine 1 cup sugar with ½ cup water in a saucepan. Heat over medium-low heat until little bubbles form on the side and then increase the heat to high and boil for 8-10 minutes or until caramel becomes a darker color.
Remove from heat and stir in 3 tablespoon butter, ¾ cup almond milk, ½ teaspoon arrowroot and 1 teaspoon salt. Allow caramel sauce to cool and thicken.
If you have a few extra minute try toasting the pecans prior to chopping. This will heighten the pecan flavor and give these pecan brownies an added crunchy factor.These caramel pecan brownies are more cakey than fudgy. If you like chewy brownies omit baking powder.Top with vanilla ice cream and an extra drizzle of salted caramel to take these over the top!Chop pecans finely or coarsely, whatever your preference is! I like them to be smaller so they mix in well throughout the bar.Storage tips: store in an airtight container on the countertop for up to 4 days.Freezer tips: store in the freezer in a freezer-safe container for up to 3 months.