Salted. Caramel. Pecan. Brownies.
Are there four sweeter words strung together? I think not.
My kiddos always say they don’t like pecans but boy, they sure ate these up!
Listen…salt is the most underused ingredient when it comes to baking. Salt makes everything sweet taste more sweet. Salt is the key to this. Salt is the key to really bringing out the flavors of both the caramel and the chocolate. Salt is the star. I use either sea salt or Kosher salt but if all you have is basic table salt, that works too. You’re just going to need a pinch for garnish.
These are just too, too, too good!
1 box of brownie mix (any kind you love will work)
1/4 cup water
1/2 cup vegetable oil
1 cup of caramel topping (the kind you would use on ice cream), divided
1 cup chocolate chips
1 1/2 cups pecan pieces
a sprinkle or two of salt to garnish
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
In a mixing bowl, combine brownie mix, water, vegetable oil and eggs with an electric mixer. Stir in 1/2 a cup of your caramel topping, chocolate chips and one cup of pecan pieces.
Pour batter into prepared pan and bake 18 to 20 minutes or until a toothpick inserted in the middle comes out clean. Don’t over-bake…nothing ruins a brownie more than over-baking!
Remove brownies from oven and let cool on the counter.
Once cooled, drizzle your remaining 1/2 cup of caramel topping down over the top. Sprinkle your remaining 1/2 cup of pecan pieces over the caramel and then sprinkle your salt down over everything. Slice into squares and serve.