Soft and chewy brownies with a caramel swirl, chocolate chips, and toasted pecans practically melt in your mouth. Plus, they are made in only one pot! So little clean-up, you'll have all that extra time to eat 'dem brownies!
These chewy brownies with a caramel swirl are downright decadent. I love a good chocolate dessert, and you can’t get anything more classic than brownies. This particular chewy brownies recipe is anything but basic with chopped pecans and a handful of chocolate chips thrown in. I can’t get enough of them!
These are an adaptation of a recipe my mom has been making since I was a little girl. She got it from her mom. I love recipe traditions like this. When you find something that was valued by people for so many years before you, you know it must be special.
I love how incredibly easy these are to make, too. There’s no guesswork needed. Everything goes right into the pot and then into the pan to bake. Minimal cleanup is a plus!
Ingredients for these chewy homemade brownies
All these ingredients go in a single pot! I love that there is no messy clean up involved.
- Cocoa powder
- Baking powder
- Toasted walnuts
- Chocolate chips
- Caramel sauce
How to make chewy brownies
The key to making these brownies chewy is the melted butter and the number of eggs you use. Eggs provide structure as well as determining chewiness range. The more eggs, the cake-ier they will be. Fewer eggs will make them chewier. This goes for brownies as well as cookies.
- Set the oven to 350° F.
- Line a 9 x 13 pan with parchment paper so you can lift the whole batch of brownies right out of the pan. No more scraping your brownies off the bottom of the pan.
- In a small bowl, whisk the flour, baking powder, and salt.
- Combine the butter and cocoa powder in a medium-sized saucepan on medium heat.
- Remove the pan from the heat, add the sugar, and stir to melt it.
- Add the eggs and vanilla, stirring quickly to make sure the eggs don't get too hot and scramble. (We're not looking for scrambled egg brownies here.)
- Slowly stir in the flour, walnuts, and chocolate chips.
- Using a spatula, scrape the brownie mixture into the parchment-lined pan.
- Drizzle the caramel sauce over the top and use a spatula to spread it around and make a nice pattern.
- Bake for 30 - 35 minutes or until an inserted toothpick comes out clean.
How to store them
Tightly wrap the brownies and leave them on the counter between 3 - 5 days. They will start to dry out and get stale after 5 days.
You can also freeze them by wrapping tightly with plastic wrap and then putting them in a baggie. Remember to label them with the name and date so you know what you're looking at when you pull them out of your freezer next time. They will be good for 3 months.
You may also like...
- Homemade Buttermilk Waffles
- How To Make Vanilla Extract
- Easy Homemade Whipped Cream
- Slow-cooked Hot Apple Cider
- 1 cup butter
- ¾ cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 teaspoons vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup milk chocolate chips
- ½ cup caramel sauce
- Heat the oven to 350 degrees.
- Layer an 9x13 inch pan with parchment paper in order to easily lift the brownies right out of the pan.
- Whisk together the flour, baking powder, and salt.
- Melt the butter in a medium-sized pot on medium-low heat.
- Remove from the heat and mix in the sugar and cocao powder.
- Stir in the eggs until smooth when it's cooled slightly. (You don't want to cook the eggs here.)
- Add the flour mixture to the butter and sugar.
- Stir in the nuts and chocolate chips.
- Drizzle the caramel sauce over the top and use a spatula to spread it around.
- Pour into the prepared pan and bake for 30 - 35 minutes or until a toothpick comes out clean.
Nutrition Information:Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 779Total Fat: 42gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 159mgSodium: 596mgCarbohydrates: 93gFiber: 4gSugar: 67gProtein: 10g