Decadent Caramel Pecan Brownies with Gooey Center

Pecan brownies at their very best—these Gooey Caramel Pecan Brownies are a showstopper. Layered with fudgy chocolate, toasted pecans, marshmallows, caramel and a sticky glaze, they’re rich, gooey, and perfect for any dessert table.

If you enjoy homemade brownies, try the Stuffed Nutella Brownies for another indulgent option.

Pecan Brownies

Making brownies from scratch is one of the most satisfying kitchen projects. This version is a chocolate lover’s dream: fudge-like brownie base studded with pecans, topped with pillowy marshmallows and a ribbon of caramel. The contrast of textures—chewy brownie, crunchy nuts, and gooey caramel—makes each bite memorable.

For another easy favorite, try the One Bowl Brownies recipe and follow Picky Palate on Instagram for daily recipe ideas.

What You’ll Need

Below are the ingredients you’ll need to make these gooey pecan brownies. See the recipe card at the bottom for exact measurements and servings.

• Butter – Unsalted is ideal, but salted works fine.
• Chocolate chips – Semi-sweet chips give a balanced chocolate flavor.
• All-purpose flour – The main dry ingredient.
• Salt – Kosher or sea salt helps balance sweetness.
• Granulated sugar – Provides sweetness and structure.
• Brown sugar – Use packed light brown sugar for depth and moisture.
• Eggs – Large eggs for consistent results.
• Vegetable oil – Canola or avocado oil also work; adds moisture.
• Pecan halves – Toasted or raw, they add a pleasant crunch. Omit if desired.
• Mini marshmallows – Added on top for gooey meltiness.
• Caramel sauce – A prepared sauce is convenient; add to taste.

How To Make Fudgy Brownies

Preheat and prepare. Preheat the oven to 350°F (175°C). Line an 8×11-inch baking dish with foil and spray it with cooking spray for easy removal.

Make the brownie batter. Melt the butter in a large bowl (about 45 seconds in the microwave). Add the chocolate chips and stir until mostly melted—small lumps are fine. Stir in flour, salt, granulated and brown sugar. Mix briefly, then add the eggs, extra yolk, and oil. Stir until combined, then fold in the pecans.

Layer the pan. Spread half of the batter into the prepared pan in an even layer. Top with mini marshmallows and drizzle with caramel sauce, then dollop the remaining batter on top and spread gently to cover.

Bake. Bake for 55–60 minutes, until the brownies are set and cooked through. Allow them to cool completely in the pan before lifting out with the foil and cutting into squares so the layers hold together.

What’s The Best Type of Pan For Baking Brownies?

• Light-colored aluminum. My favorite: it heats evenly without overbaking and cools quickly when removed from the oven.
• Glass. Glass and ceramic conduct heat more slowly. They work, but can change baking time and often require adjustments.
• Dark-colored aluminum. Common and effective, but watch closely since dark pans absorb more heat and can bake faster.
• Edge brownie pan. These pans make thicker edge pieces for every square and are usually light aluminum—great for brownies with crisp edges.

Recipe Tips For Success

• Line with parchment or foil. Lining the pan makes removing and cutting brownies much easier.
• Use a plastic knife to cut. A plastic knife minimizes sticking and helps get clean squares.

How To Serve

Serve these gooey brownies at gatherings, potlucks, or family dinners. Cut into squares once fully cooled so the layers remain intact. They’re delicious warm or at room temperature—top with a scoop of ice cream for an extra-special treat.

Leftovers

Store leftover brownies in an airtight container. Refrigeration helps preserve their texture and keeps the caramel from becoming overly sticky.

Freezing Instructions

To freeze, place cooled brownies in an airtight container or freezer-safe bag for up to three months. Thaw in the refrigerator or at room temperature before serving.

Try More Brownie Recipes

• Stuffed Peanut Butter Brownies
• Biscoff Stuffed Brownies
• M&M Brownies