These fudgy and moist cocoa brownies are divine! They’re topped with toasted pecans, chocolate chips, and swirls of my homemade rich salted caramel sauce. If you love the classic “Turtles” chocolates, you’ll absolutely love these!
INGREDIENTS
- 2 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 10 tablespoon 140g salted butter
- ½ cup 60g icing sugar
- ⅔ cup 56g cocoa powder
- ¼ teaspoon salt
- ½ cup 71g all-purpose flour
- ½ cup 85g dark chocolate chips
- ½ cup 60g chopped pecans, plus extra for topping
INSTRUCTIONS
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Preheat your oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on all sides.
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In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and vanilla extract on medium-high speed for 3-4 minutes until the mixture becomes creamy and lemon-colored. Alternatively, you can use a hand mixer for this step.
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While the eggs are being beaten, heat the butter in a saucepan until it’s completely melted and very hot, causing it to start crackling. Once melted, remove the saucepan from the heat and whisk in the icing sugar, cocoa powder, and salt until the mixture is smooth.
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Once the eggs are pale and thick, gradually add the warm cocoa mixture to the beaten eggs and beat for 30 seconds until the mixture is smooth and shiny. Then, add the flour and mix it into the batter until it’s well combined. The batter should be smooth and glossy, resembling thick hot fudge.
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Fold in the chocolate chips and toasted pecans into the batter. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Be careful not to overbake the brownies, as they can become dry.
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Once the brownies are baked, transfer the pan to a wire rack and let them cool completely in the pan. Refrigerate the brownies for at least 1 hour before lifting them out of the pan and cutting them into squares.
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Once the brownies are completely cooled, drizzle them with Salted Caramel Sauce and sprinkle extra pecans and chocolate chips on top for added flavor and texture.
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