Gooey Caramel Pecan Brownies

Pecan brownies at their finest! These Gooey Caramel Pecan Brownies are sure to make your day a little brighter not to mention look amazing on any dessert table. They’re layered with fudgy brownies, pecans, marshmallows, caramel and icing. So decadent.

If you love homemade brownies like we do, try our Stuffed Nutella Brownies too.

Pecan Brownies

Whipping up homemade brownie recipes is one of my favorite things to do.  So many delicious options. I’ve put together one chocolate lovers dream of a brownie. Gooey marshmallows, buttery caramel and perfect pecans will have you smiling from ear to ear.

Try my One Bowl Brownies Recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

Here are the ingredients you’ll need to make these gooey pecan brownies at home. See the recipe card located at the bottom of the post for full details.

• Butter– I use salted butter for my recipes, but unsalted works just fine too.
• Chocolate Chips– Semi-sweet chips are a great choice for the brownies.
• All-Purpose Flour– Flour is the main dry ingredients in the brownies.
• Salt– I use kosher salt or sea salt for my recipes.
• Granulated Sugar– This is a fine white sugar that gives the brownies their sweetness.
• Brown Sugar– Use light brown sugar that is packed when measuring.
• Eggs– Use large eggs for consistency.
• Vegetable Oil– Use vegetable oil, canola oil or even avocado oil for the recipe.
• Pecan Halves– Pecans add a nice nutty bite to the brownies. They can be left out if you’d like.
• Mini Marshmallows– Mini marshmallows are added to the top of the brownies before baking.
• Caramel Sauce– Caramel sauce is added to the top of the brownies before brownies.

How To Make Fudgy Brownies

Preheat Oven and Prepare Baking Dish. Preheat oven to 350 degrees F. and line an 8×11 inch baking dish with foil that has been sprayed with cooking spray.

Prepare Brownie Batter. Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add pecans.

Add Half of Brownie Batter To Baking Dish. Transfer half of the batter to prepared baking dish, spreading evenly.

Add Marshmallows and Caramel Sauce. Top with marshmallows and drizzle with caramel sauce. Top with remaining brownie batter.

Bake. Bake for 55-60 minutes, until cooked through. Let cool completely before cutting into squares.

What’s The Best Type of Pan For Baking Brownies?

• Light Colored Aluminum. Light colored aluminum pans are my favorite for baking brownies.  They heat up quickly without overheating, and then cools down quickly once removed from the oven.
• Glass. Glass (such as Pyrex) and ceramic have poor heat conduction.  I’ve used plenty of my pyrex pans for baking brownies, but I try to stick to my lighter aluminum non-stick pans.
• Dark Colored Aluminum. Dark colored aluminum pans are a very common material.  It work just fine for baking brownies, but since dark colors absorb more heat than light colors, keep a close eye on your brownies to prevent over baking.
• Edge Brownie Pan. Edge Brownie Pans have become very popular.  It’s the pan that gives you an edge brownie piece with every square.  It’s a light aluminum pan, so I’m a fan!  Find them at most Walmart and Target stores.  Amazon is also a great place to find them.

Recipe Tips For Success

• Parchment Paper. Line your baking dish with parchment paper to easily removed cooled brownies from dish. Makes cutting into squares much easier too.
• Plastic Knife. Use a plastic knife to cut brownies into squares, it avoids sticking. It’s one of my favorite tips for cutting bars.

How To Serve

Serve these gooey brownies at your next party or gathering where dessert is being served. Cut into squares once cooled completely.

Leftovers

Store any leftover brownies in an airtight container. I prefer them stored in the refrigerator.

Freezing Instructions

To freeze brownies, place them in an airtight container or freezer safe bag and freeze up to 3 months. Thaw before serving again.

Try More Brownie Recipes

• Stuffed Peanut Butter Brownies
• Biscoff Stuffed Brownies
• M&M Brownies

Gooey Caramel Pecan Brownies

These over-the-top brownies are a decadent treat everyone will love! Who can resist gooey caramel, toasty pecans, and fudgy brownies?!

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 344kcal

Author: Jenny

Cost: $40

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Ingredients

• 1 stick/8 tablespoons unsalted softened butter
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup all-purpose Flour
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs plus 1 egg yolk
• 2 tablespoons vegetable oil
• 1/2 cup Fisher Pecan Halves
• 2 cups mini marshmallows
• 1/2 cup prepared caramel sauce

Instructions

• Preheat oven to 350 degrees F. and line an 8×11 inch baking dish with foil that has been sprayed with cooking spray.
• Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add pecans.
• Transfer half of the batter to prepared baking dish, spreading evenly. Top with marshmallows and drizzle with caramel sauce. Top with remaining brownie batter. Bake for 55-60 minutes, until cooked through. Let cool completely before cutting into squares.

Nutrition

Calories: 344kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Vitamin A: 65IU | Calcium: 35mg | Iron: 2.2mg

Keywords: fudgy brownies, homemade brownies, pecan brownies