16 Serves
92 Mins
Preheat your oven to 175°C and grease a square baking pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
25 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
104 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
5 g / 20 gCholesterol
22 mg / 300 mgCaffeine
10 mgNet Carbs
30 gAlcohol
0 gIn a mixing bowl, whisk together the flour, sugar, and a pinch of salt.
In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Melt the chocolate and fold it into the wet mixture, then gradually combine with the dry ingredients.
Pour half the batter into the pan, drizzle with caramel sauce, and sprinkle with pecans. Top with the remaining batter and bake for 30 minutes.
Allow the brownies to cool completely on a wire rack before slicing.
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