Chocolate Pecan Pie Brownie Bars with caramel sauce, topped with whipped cream and a sprinkle of cinnamon – these treats/desserts are a mouthful in every sense! If you crave a dessert that’s luxuriously rich, wonderfully gooey, and impossible to resist, you’re in for a delightful journey.
Pin the image and keep these Chocolate Pecan Pie Bars close at hand for your next meal.📌
Why I Love This Recipe
I adore this recipe for chocolate pecan pie brownie bars with caramel sauce because it brings together the best dessert elements: rich chocolate brownies, crunchy pecans, and sweet caramel sauce, creating a delightful flavor explosion.
Its simplicity makes it accessible to all levels of bakers, ensuring that anyone can enjoy the delicious results.
These bars are perfect for special occasions, effortlessly elevating ordinary moments into something extraordinary.
In essence, this recipe combines irresistible flavors and accessibility, making it a go-to dessert that never disappoints.
Why You’ll Love This Recipe
• Flavor Explosion: The combination of rich chocolate, crunchy pecans, and sweet caramel creates a flavor explosion in your mouth.
• Easy to Make: While these bars may look fancy, they’re surprisingly easy to make. You don’t need to be a pastry chef to create these delights.
• Impressive Dessert: These bars are perfect for special occasions, potlucks, or when you simply want to treat yourself to something special.
Helpful Kitchen Tools
- 9×13-inch Baking Pan
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
- Saucepan
Ingredients
For the Brownie Layer:
• 1 cup (2 sticks) unsalted butter: It adds that rich, buttery goodness to our brownie layer.
• 2 cups granulated sugar: Sweetness is essential to balance the chocolate.
• 4 large eggs: They provide structure and moisture.
• 1 teaspoon vanilla extract: For that delightful aroma and flavor.
1 cup all-purpose flour: The base for our brownies.
• 1/2 cup unsweetened cocoa powder: The chocolatey goodness!
• 1/4 teaspoon salt: To enhance the flavors.
For the Pecan Pie Layer:
• 1 cup light corn syrup: It’s the key to that gooey pecan pie texture.
• 1/3 cup granulated sugar: For added sweetness.
• 1/3 cup brown sugar: It adds depth and a caramel flavor.
• 4 large eggs: Just like in the brownie layer, they provide structure.
• 2 tablespoons melted butter: More buttery goodness!
• 1 teaspoon vanilla extract: Flavor, flavor, flavor!
• 1 1/2 cups chopped pecans: The star of our pecan pie layer.
For the Caramel Sauce:
• 1 cup granulated sugar: The base of our caramel.
• 1/4 cup water: Helps dissolve the sugar evenly.
• 1/2 cup heavy cream: Makes the caramel rich and creamy.
• 1/4 cup (1/2 stick) unsalted butter: Adds a luxurious buttery flavor.
• 1/2 teaspoon salt: Balances out the sweetness.
Making Of Chocolate Pecan Pie Bars
Brownie Layer:
STEP 1: First, preheat your oven to 350°F (175°C). It’s like giving your kitchen a warm hug, setting the stage for something amazing.
STEP 2: Take a microwave-safe bowl, pop in those two sticks of butter, and gently melt it. Picture the butter swirling into a silky pool, adding richness to our brownies.
STEP 3: Now, grab your mixing bowl. Add the 2 cups of sugar, 4 eggs, and that teaspoon of vanilla extract. Whisk them together until they become a sweet, frothy blend. It’s like creating a dance of flavors.
STEP 4: Slowly add in the 1 cup of all-purpose flour, followed by the 1/2 cup of unsweetened cocoa powder and a pinch of salt. Mix until it transforms into a smooth brownie batter. You’re orchestrating a symphony of ingredients.
STEP 5: Pour this delicious brownie batter into your prepared baking pan. It should feel like you’re crafting a chocolate masterpiece. Into the oven, it goes for about 20-25 minutes. Think of it as a brief intermission before the main act.
Pecan Pie Layer:
STEP 6: Chop up those pecans; they’ll add a delightful crunch. Imagine the rhythm of the knife against the cutting board.
STEP 7: In your mixing bowl, whisk together the 1 cup of light corn syrup, 1/3 cup of granulated sugar, 1/3 cup of brown sugar, 4 eggs, 2 tablespoons of melted butter, and a teaspoon of vanilla extract. Feel the excitement as they blend into a sweet, gooey harmony.
STEP 8: Gently fold in those chopped pecans. They join the party, creating a tantalizing texture.
Layer It Up:
STEP 9: By now, our brownie layer should be baking. Take it out, and while it’s still warm, pour that pecan pie filling over it. It’s like giving your brownies a cozy blanket.
STEP 10: Back in the oven it goes for another 30-35 minutes. Keep an eye on it. You want it to jiggle a bit but not too much. Think of it as the grand finale.
STEP 11: The hardest part? Letting it cool! Imagine the anticipation as you wait for the bars to cool down. Patience is key.
Caramel Sauce:
STEP 12: Over on the stove, combine 1 cup of sugar and 1/4 cup of water. Watch as they transform into a golden caramel. It’s like magic in a saucepan.
STEP 13: Gently add that heavy cream and butter. They’ll create a creamy, dreamy caramel sauce. Stir and savor the sweet aroma.
STEP 14: A pinch of salt balances the sweetness. It’s like the final note in a beautiful melody.
Tips and Techniques
• Using room-temperature eggs for both the brownie and pecan pie layers will give you a smoother batter.
• When lining your baking pan with parchment paper, leave some overhang on the sides. This will make it easier to lift the bars out once they’ve cooled.
• Make sure the bars are completely cool before attempting to slice them. This will help you achieve clean, neat slices.
• Be very cautious when working with hot caramel. It can cause severe burns if it comes into contact with your skin.
• Use fresh, good-quality pecans for the best flavor and texture.
Serving Size
For the perfect serving size of these chocolate pecan pie brownie bars with caramel sauce, cut them into 2×2-inch squares. This portion strikes a balance between indulgence and moderation, ensuring a delightful dessert experience.
Serving Suggestions
• Enjoy these bars warm with a drizzle of homemade caramel sauce.
• Add a dollop of freshly whipped cream for extra indulgence.
• Sprinkle a pinch of cinnamon over the whipped cream for a delightful twist.
• Pair with a scoop of your favorite ice cream for a frozen treat.
Variations
• Add chocolate chips to the brownie layer for extra chocolatey goodness.
• Experiment with different nuts like walnuts or almonds instead of pecans for a unique flavor profile.
• Serve these bars with a scoop of your favorite ice cream instead of whipped cream for a frozen treat.
Storage Tips
To keep your chocolate pecan pie brownie bars with caramel sauce fresh, store them in an airtight container at room temperature for a few days or in the refrigerator for up to a week. For longer storage, freeze them individually, ensuring they’re well-wrapped to prevent freezer burn. Thaw in the refrigerator for the best results. Enjoy the bars at their freshest for maximum deliciousness.
FAQ’s
Q. Can I use store-bought caramel sauce instead of making it from scratch?
Absolutely! While homemade caramel sauce is a treat, you can certainly use store-bought caramel sauce to save time.
Q. Can I freeze these brownie bars?
Yes, you can freeze them for up to three months. Make sure they’re well wrapped in plastic wrap and aluminum foil to prevent freezer burn. Thaw them in the refrigerator before reheating.
Q. Can I use dark chocolate cocoa powder for a richer flavor?
Definitely! Dark chocolate cocoa powder will add a deeper, more intense chocolate flavor to the brownie layer.
Chocolate Pecan Pie Bars
Ingredients
For the Brownie Layer:
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Pecan Pie Layer:
- 1 cup light corn syrup
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 4 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup 1/2 stick unsalted butter
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line it with parchment paper, leaving overhang on the sides.
- Melt 1 cup of butter in a microwave-safe bowl in 30-second intervals until smooth.
- In a mixing bowl, whisk together 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract until frothy.
- Gradually add 1 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1/4 teaspoon of salt. Mix to form a smooth brownie batter.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, until slightly moist crumbs remain on a toothpick.
- While the brownie layer bakes, prepare the pecan pie layer. Chop 1 1/2 cups of pecans and set aside.
- In a mixing bowl, whisk together 1 cup of light corn syrup, 1/3 cup of granulated sugar, 1/3 cup of brown sugar, 4 large eggs, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until well combined.
- Gently fold in the chopped pecans.
- Once the brownie layer is out of the oven and slightly cooled, pour the pecan pie filling over it, spreading it evenly.
- Return the pan to the oven and bake for an additional 30-35 minutes or until the pecan pie layer is set but slightly jiggly.
- Let the bars cool completely in the pan.
- To make the caramel sauce, heat 1 cup of granulated sugar and 1/4 cup of water in a saucepan until it turns a deep amber color. Carefully add 1/2 cup of heavy cream and 1/4 cup of unsalted butter, then stir in 1/2 teaspoon of salt. Let it cool slightly.
- Drizzle the caramel sauce over the bars.
Notes
- Use room temperature eggs for smoother batters.
- Leave parchment paper overhang in the baking pan for easy removal.
- Cool bars completely before slicing.
- Be cautious when working with hot caramel to avoid burns.
- Quality pecans make a difference in flavor.
