Imagine sinking your fork into a rich, chocolatey masterpiece that combines the fudgy decadence of brownies with the luxurious crunch of pecans and the silky smoothness of caramel sauce. This Caramel Pecan Brownie Cake isn't just a dessert—it's a culinary experience that will transport your taste buds to a realm of pure indulgence. Whether you're looking to impress guests or treat yourself to a show-stopping dessert, this recipe promises to be your new go-to crowd-pleaser that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper to ensure easy removal of the cake.
- In a large microwave-safe bowl, melt the unsalted butter completely. Allow it to cool slightly for 2-3 minutes to prevent scrambling the eggs.
- Add granulated sugar to the melted butter and whisk thoroughly until well combined and smooth.
- Crack the large eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition. Stir in the vanilla extract until the mixture is uniform and glossy.
- Sift together the all-purpose flour and cocoa powder to remove any lumps. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in half of the chopped pecans into the batter, reserving the remaining pecans for topping.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining chopped pecans across the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes.
- Drizzle the caramel sauce generously over the warm brownie cake, allowing it to seep into the cracks and surface.
- Allow the cake to cool completely before cutting into 12 equal squares.
- For best results, serve at room temperature and optionally garnish with additional caramel sauce or a scoop of vanilla ice cream.
Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for smoother batter integration.
- Don't Overmix: Gently fold dry ingredients to maintain a tender, fudgy texture.
- Check for Doneness: A few moist crumbs on the toothpick indicate perfect brownie consistency.
- Caramel Drizzling Technique: Pour caramel while the cake is still warm to allow maximum sauce absorption.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: A scoop of vanilla ice cream elevates this dessert from amazing to extraordinary.
- Pecan Toasting: For enhanced flavor, lightly toast pecans before adding them to the batter.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 64g
Protein: 6g
Fat: 34g
Saturated Fat: 14g
Cholesterol: 80mg
