Healthy Caramel Pecan Brownie Cake Recipe

Caramel Pecan Brownie Cake may be your new favorite dessert if you like rich, gooey, nutty desserts!


FOR THE BROWNIES: – 6 ounces bittersweet chocolate (about 70%) – 1/2 cup unsalted butter – 1/2 cup granulated sugar – 1/2 cup firmly packed light brown sugar – 2 large egg – 2 teaspoons vanilla extract – 1 cup all-purpose flour – 1/2 teaspoon salt FOR THE CARAMEL TOPPING: – 11 ounces soft caramels (about 40 caramels) – 1/3 cup heavy cream – 1 & 1/2 cups roughly chopped pecans, toasted* FOR THE GANACHE: – 2 ounces semisweet chocolate – 2 tablespoons heavy cream – 1/4 cup roughly chopped pecans, toasted*


Step 1

MAKE BROWNIES: Preheat oven to 350°F. Grease 9-inch springform pan. Put chocolate and butter in a microwave-safe bowl. 

Step 2

In 30-second increments, microwave at half power until butter and chocolate melt when mixed. Stir smooth. Let cool slightly.

Step 3

Blend sugar, brown sugar, eggs, and vanilla. Beat in chocolate-butter mixture until smooth. Mix in flour and salt until mixed.

Step 4

Place batter in pan and spread evenly. Bake 30–35 minutes until a pick inserted into the center comes out clean. Allow to cool.

Step 5

To make caramel topping: In a medium saucepan, combine caramels and cream. To smooth the mixture, whisk constantly over medium heat.

Step 6

Stir in pecans after removing from heat. Spread caramel evenly over brownies in pan. Refrigerate 1 hour covered.

Step 7

MAKE GANACHE: Put chocolate and cream in a microwave-safe bowl. Heat half-power for 30 seconds until chocolate melts when swirled. Stir smooth.

Step 8

Place the brownie on a serving tray after removing the springform pan sides. Glaze the cold caramel topping with ganache. 

Step 9

Sprinkle pecans on ganache. Let the ganache set at room temperature or in the fridge before serving.

Also See

Easy Salted Caramel Brownies Recipe