American
Caramel Pecan Brownie Torte
A decadent layered torte combining rich chocolate brownies, creamy caramel, and crunchy pecans, topped with chocolate ganache and drizzled with more caramel sauce.
Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
7
Protein
50
Carbs
36
Fat
2
Fiber
0g
Sodium
Ingredients
- 1 cup unsalted butter, divided
- 8 oz bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup pecans, chopped
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 1/4 cup powdered sugar
Instructions
- 1Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- 2In a medium saucepan, melt 1/2 cup of butter and the chopped bittersweet chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
- 3In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- 4Gradually stir in the melted chocolate mixture until fully incorporated.
- 5In another bowl, sift together flour, cocoa powder, and salt. Slowly add the dry ingredients to the wet ingredients until just combined, being careful not to overmix.
- 6Fold in the chopped pecans and pour half of the brownie batter into the prepared springform pan. Bake for about 25 minutes or until a toothpick inserted comes out mostly clean. Let cool in the pan.
- 7Spread a layer of caramel sauce over the first brownie layer, then pour the remaining brownie batter on top. Bake for an additional 25 minutes then allow to cool completely in the pan before removing the sides of the springform pan.
- 8To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped semisweet chocolate in a bowl, and let sit for 5 minutes. Stir until smooth and glossy.
- 9Once the brownie torte has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Let the ganache set at room temperature.
- 10Drizzle additional caramel sauce on top of the ganache before serving. Slice and enjoy your decadent treat!
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