Ingredients
Equipment
Method
Bake the fudgy brownie base
- Preheat oven to 350F and line a 9x13 pan with parchment. The oven should reach temperature before the batter goes in.
- Melt unsalted butter and dark chocolate, then cool. You should see a smooth, glossy mixture with no unmelted bits before mixing in the sugar.
- Whisk in sugar, eggs, and vanilla. Mix until the batter looks thick and smooth rather than streaky.
- Fold in flour, cocoa, and salt. Stop when the dry ingredients are just incorporated and no dry pockets remain.
- Spread the batter into the prepared pan. Smooth the top so caramel and pecans sit evenly.
- Drizzle thick caramel sauce over the top and swirl with a knife. Create distinct streaks—avoid over-mixing so the caramel stays swirled.
- Press pecan halves across the surface. Arrange them in a single layer so they adhere while baking.
- Bake for 28-32 minutes, until set with moist crumbs. The center should look set but still fudgy, not wet.
Finish and serve
- Cool completely before adding the final drizzle. The brownies should be firm enough that drizzles hold their shape.
- Drizzle melted semi-sweet chocolate chips over the cooled brownies. Use a zigzag motion so the chocolate forms a visible top layer.
- Sprinkle flaky sea salt over the top. Finish while the chocolate is fresh so the salt clings.
Notes
Pro tip: If the melted butter-chocolate mixture is too hot, it can cook the eggs—cool it until warm, not steaming. Store brownies covered in the refrigerator up to 5 days; freeze up to 2 months (wrap tightly, thaw in the fridge). For a dietary swap, use a gluten-free 1:1 baking flour in place of flour to keep the same fudgy texture.