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Caramel Pecan Brownies

Moist, chewy brownies rival any store-bought chocolate bar.

  • yield: Makes 12
Photography: Charles Schiller

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Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for baking dish
  • 12 ounces bittersweet chocolate, finely chopped
  • 2 cups all-purpose flour
  • 1/4 teaspoon cayenne pepper, or less to taste
  • 1/2 teaspoon coarse salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 6 ounces semisweet chocolate chunks
  • 3 ounces chopped pecans (about 1 cup)
  • Caramel Sauce

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.

  2. Step 2

    Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.

Source
Martha Stewart Living, October 2001

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Reviews (6)

  • b braun24 10 Feb, 2013

    will it taste as good if i omit the carmel sauce?

  • Tu_tu 20 Apr, 2012

    I will keep this recipe handy for any time that I need to produce a hands down winning dessert. I usually don't eat my tasty creations, but have been eating 1-2 brownies/day and cannot think of any dessert I would crave more. Baking/bringing to work next week, so happy to have stumbled upon this gem! Truly delicious combo of chocolate, nuts and caramel. This caramel recipe keeps a WHIlLE and was perfect: http://www.cdkitchen.com/recipes/recs/424/Caramel_Topping12190.shtml

  • tanmu 7 Oct, 2009

    Divine! I omitted the cayenne, used toffee fudge sauce (store bought) and baked for only 30 mins and theses were the best brownies I've ever had! My kids and friends think so too :-)

  • jennepooh 25 Jan, 2009

    I made these over the weekend and they turned out fantastic. I did purchase a very high % caco bittersweet chocotate and that really added to the taste. The carmel sauce, did not fair as well. I would recommend, purchasing a carmel sauce to drizzle on top or forgo the carmel. It is just as yummy without it. You will need a TALL glass of milk!

  • memurphy04 13 Mar, 2008

    It's fixed now! Thanks!

  • memurphy04 13 Mar, 2008

    Caramel Sauce recipe page "not found"!!!!!!!