I like to try and combine 2 desserts I like into one so I can enjoy them both at the same time, because who doesn’t love a “best of both world” dessert?! This easy brownie recipe is topped with delicious, flavorful pecan caramel for the ultimate decadent treat!

Prep Time: 15 Minutes

Bake Time: 45 Minutes

Cool Time: 45 Minutes

Total Time: 1 Hour 45 Minutes

Makes 9 Brownies

For the Brownies:

1 1/2 Cups (300g) Granulated Sugar

2/3 Cup (67g) Unsweetened Cocoa Powder

¾ Cup (90g) All Purpose Flour

1/2 Cup (62g) Confectioner’s Sugar

1/2 Tsp (2g) Salt

1/2 Cup (120mL) Vegetable Oil

2 Tbs (30mL) Water

2 Large Room Temperature Eggs

1 Tsp (4g) Vanilla

3/4 Cup Semisweet Chocolate Chips

 For the pecan pie topping:

1/4 Cup (56g) Unsalted Butter

¾ Cup (150g) Light or Dark Brown Sugar

½ Tsp (2g) Salt

¼ Cup (60mL) Milk

1 Tbs (15g) Cornstarch

1 ¾ Cup Roughly Chopped Pecans

1 Tbs (10g) Whiskey – optional

1 ½ Tsp (6g) Vanilla

 Directions:

1.     Preheat your oven to 350 Degrees F (180C) and grease a 8x8 inch baking dish, line it with parchment and leave enough to drape the parchment over 2 of the edges of the dish, then grease the parchment as well. 

2.     In a large bowl, combine the sugar, cocoa, flour, confectioner’s sugar and salt with a whisk. 

3.     Add the eggs, oil, water and vanilla and stir until combined. Add in the chocolate chips and stir until combined. Pour the batter into the dish and bake for 40-45 minutes, until the edges are set and the middle is just a little soft. If you tilt the pan, the center shouldn’t move at all. Let cool completely.

4.     For the filling, in a saucepot, add the butter, brown sugar and salt and cook until simmering.

5.     Add the milk, stand back and stir until combined and continue to simmer for 2 minutes. Sift in the cornstarch and stir until combined.

6.     Add the pecans, whiskey and vanilla, stir to combine, then pour the mixture over the brownies, spreading into an even layer. Allow to cool completely at room temperature before cutting.