Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Caramel Pecan Brownies 3.8 (17) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Charles Schiller Yield: 12 These moist, chewy brownies rival any store-bought chocolate bar. Ingredients 1 cup (2 sticks) unsalted butter, plus more for baking dish 12 ounces bittersweet chocolate, finely chopped 2 cups all-purpose flour ¼ teaspoon cayenne pepper, or less to taste ½ teaspoon coarse salt 1 ¾ cups sugar 4 large eggs 1 tablespoon pure vanilla extract 6 ounces semisweet chocolate chunks 3 ounces chopped pecans (about 1 cup) Caramel Sauce for Caramel Pecan Brownies, optional Directions 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. 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. Rate it Print