BitterSweet Brownies with Caramel Sauce and Pecans

Kathie Carr


My sister gave me this decadent recipe a couple of years ago. Its rich and delicious. The caramel sauce really makes it special. Serve in small portions.


★★★★★ 1 vote

15 Min
30 Min


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  • 3/4 c
    all purpose flour
  • 1/4 tsp
    baking soda
  • 4
    squares unsweetened chocolate (1 ounce each)
  • 1/2 c
    plus 2 tablespoons butter
  • 3/4 c
  • 2
    eggs, beaten
  • 1/2 c
    pecans, in pieces

  • 3/4 c
    brown sugar, firmly packed
  • 6 Tbsp
  • 1/3 c
    heavy cream
  • 1/2 tsp
    lemon juice or apple cider vinegar

How to Make BitterSweet Brownies with Caramel Sauce and Pecans


  1. For brownies: Preheat oven to 325 degrees. Line an 8 inch square pan or 9 inch pie plate with aluminum foil or parchment paper. Grease and flour liner and pan.

    In a small bowl combine flour and baking soda. Set aside.

    In a medium bowl melt chocolate and butter carefully in microwave. Stir until smooth. Whisk in sugar and then eggs. Beat in flour mixture. Spread evenly in prepared pan and top with chopped pecans.

    Bake for 31 minutes or until a toothpick inserted in center of brownies comes out clean.
  2. For sauce: In a saucepan (stirring constantly)bring brown sugar, butter, and heavy cream just to a boil. Reduce heat immediately to a simmer and cook for 3 minutes. Stir in lemon juice or vinegar (which cuts the sweetness a bit). Serve over warm brownies with ice cream, if desired.

Printable Recipe Card

About BitterSweet Brownies with Caramel Sauce and Pecans

Course/Dish: Cakes, Cookies

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