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pecan brownies on a wire rack with salted caramel sauce

Pecan Brownies with Caramel Sauce

Inspired by Turtles candy, these pecan brownies with salted caramel sauce are fudgy, super chocolatey, and completely refined sugar free.

Category Bars, Dessert
Cuisine American
Keyword pecan brownies
Prep Time 25 minutes
Cook Time 20 minutes
Serves 9
Author Amanda | Naturally Sweet Kitchen


Pecan Brownies

  • 90 g unsalted butter
  • 56 g dark chocolate roughly chopped
  • 100 g coconut sugar
  • 90 ml pure maple syrup
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 40 g cacao powder
  • ¼ tsp espresso powder
  • 64 g unbleached plain flour
  • ½ tsp fine sea salt
  • 50 g toasted pecans roughly chopped
  • 50 g dark chocolate roughly chopped

Caramel Sauce

  • 70 g coconut sugar
  • 125 ml full fat coconut milk
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt


Pecan Brownies

  1. Preheat the oven to 180ºC (350ºF) and lightly grease and line a 20 x 20 cm (8 x 8 inch) baking tin with non-stick baking paper. Leave a slight overhang of paper for easy removal.
  2. Combine the butter and dark chocolate in a small saucepan and melt them together over a low heat. Pour the mixture into a large heatproof bowl and allow to cool for 5 minutes.
  3. Once the butter and chocolate has cooled, whisk in the coconut sugar, maple syrup, eggs, and vanilla until well combined.
  4. Sift the cacao powder, espresso powder, flour, and salt into the bowl and fold the dry ingredients into the wet. Be careful not to overmix.
  5. Fold in the chopped pecans and dark chocolate.
  6. Pour the batter into the prepared tin and spread evenly to the edges. Bake the brownies for 20-23 minutes, or until they start to just pull away from the edges of the tin. It might look a little underbaked, but as it cools it will bake more. Do not overbake or the brownies will be crumbly.

  7. Remove the brownies to a wire rack and allow to cool completely in the tin. Once cooled, remove and slice into 9 equal squares. Top with drizzles of the caramel sauce and extra chopped toasted pecans.

Caramel Sauce

  1. Add the coconut sugar and coconut milk to a small saucepan and bring to a simmer over a medium-low heat. Allow the sauce to simmer for 8-10 minutes, stirring occasionally, until it has reduced and thickened.

  2. Remove from the heat and whisk in the vanilla and salt. Decant the caramel into a heatproof jar and allow to cool to room temperature before using. It will thicken up more as it cools.


  • These brownies will keep sealed in an airtight container at room temperature for up to 4 days.
  • The caramel can be kept sealed in a glass jar in the refrigerator for up to 1 week. To reheat, remove the lid and stand the jar in a pan of gently simmering water for 4-5 minutes.