Decadent Salted Caramel Brownie Bars
Rich and fudgy brownie bars layered with gooey salted caramel, tart cherries, and toasted pecans for a perfect balance of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (125g) all-purpose flour (can substitute with almond flour for gluten-free option)
- ¾ cup (75g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup (200g) granulated sugar (for caramel)
- 6 tablespoons (90g) unsalted butter, cubed (for caramel)
- ½ cup (120ml) heavy cream, warmed (for caramel)
- 1 teaspoon sea salt (adjust to taste, for caramel)
- 1 cup (150g) fresh or frozen tart cherries, pitted
- 1 cup (120g) pecans, toasted and roughly chopped
- ½ cup (90g) semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy, about 2 minutes. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold dry ingredients into wet ingredients using a rubber spatula. Mix just until combined.
- Pour half the brownie batter evenly into the prepared pan, smoothing the top.
- In a medium saucepan over medium heat, melt granulated sugar, stirring constantly until amber colored. Whisk in cubed butter until melted and smooth.
- Slowly add warm heavy cream, whisking continuously until silky and combined. Remove from heat and stir in sea salt. Let cool slightly but not harden.
- Pour salted caramel sauce evenly over the brownie base in the pan.
- Scatter pitted cherries evenly over the caramel layer, pressing down gently.
- Top with remaining brownie batter, dolloping over cherries and caramel. Gently spread out with spatula without mixing layers.
- Sprinkle toasted pecans and chocolate chips evenly over the top.
- Bake for 35-40 minutes or until a toothpick inserted near center comes out with a few moist crumbs but not wet batter. Edges should be set and slightly pulling away from pan.
- Cool completely in the pan on a wire rack before slicing into bars.
Notes
Use medium heat and constant stirring when making caramel to avoid burning. Fold brownie batter gently to keep fudgy texture. Toast pecans at 350°F for 8-10 minutes, shaking pan halfway. Cool bars completely before slicing for clean cuts. Frozen cherries should be thawed and drained to avoid excess moisture. Can substitute almond flour for gluten-free option and coconut cream for dairy-free caramel.
Nutrition
- Serving Size: 1 bar (approx. 2x2 i
- Calories: 280320
- Sugar: 0.22
- Sodium: 0.15
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: brownie bars, salted caramel, cherry pecan bars, chocolate dessert, easy brownies, homemade treats