Servings 24-36 brownies
1 cup butter, melted (2 sticks)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon cinnamon (optional)
1 cup semi-sweet chocolate chips
1 1/4 cup pecans, roughly chopped, divided
3/4 cup Recipe Easy Creamy Caramel Sauce
1/4 cup mini semi-sweet chocolate chips (may sub regular)
6 tablespoons butter, softened
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons light corn syrup (may substitute honey)
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted
2-3 tablespoons milk
- Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
- In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
- Visit Poke Turtle Brownies @ carlsbadcravings.com for full instructions.