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Whiskey Caramel Pecan Brownies

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These whiskey caramel pecan brownies are an easy, indulgent treat with a fudgy texture, gooey caramel, and crunchy toasted pecans, perfect as a thoughtful gift for Dad or any special occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • 1/2 cup heavy cream, warmed (can substitute with full-fat coconut milk for dairy-free)
  • 3 tablespoons whiskey (bourbon or rye, e.g., Maker’s Mark)
  • 1 cup pecan halves, toasted lightly

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk melted butter and sugar until combined but not grainy, about 1-2 minutes. Add eggs one at a time, whisking after each addition until smooth. Stir in vanilla extract.
  3. Sift together flour, cocoa powder, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture with a spatula until no streaks remain. Avoid overmixing.
  4. In a medium saucepan over medium heat, add sugar and swirl pan gently without stirring until sugar melts into a golden amber liquid. Add butter carefully and stir until melted.
  5. Slowly pour in warmed heavy cream while stirring constantly. Let caramel simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in whiskey. Caramel should be velvety and glossy.
  6. Pour half the brownie batter into prepared pan, smoothing surface. Drizzle half the whiskey caramel evenly over batter. Sprinkle half the toasted pecans on top. Repeat layers with remaining batter, caramel, and pecans. Use a knife or skewer to gently swirl caramel through batter for marbled effect.
  7. Bake for 30-35 minutes. Check at 30 minutes by inserting toothpick near center; it should come out with moist crumbs but no wet batter. Edges will look set and slightly pulling away from pan.
  8. Cool brownies completely on a rack for at least 1 hour before cutting to allow caramel to set and flavors to meld.

Notes

Use room temperature eggs for a tender crumb. Swirl pan gently when melting sugar to avoid burning caramel. Toast pecans at 350°F for 5-7 minutes until fragrant but not burnt. Let brownies cool fully before cutting to prevent sticky caramel mess. If caramel thickens too much before swirling, gently rewarm over low heat.

Nutrition

Keywords: whiskey caramel pecan brownies, easy brownies, gift for dad, fudgy brownies, caramel brownies, pecan brownies, homemade brownies, whiskey dessert

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