Pecan Brownies with Salted Caramel Ganache

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 1 1/2 stick unsalted butter
  • 4 ounces Belgian dark chocolate, chopped or chips
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons unsweetened Brut cocoa
  • 1/2 teaspoon Kosher salt
  • 1 cup all-purpose flour
  • 1 cup pecan halves, roughly chopped (optional)
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 1 cup Belgian dark chocolate
  • 2 tablespoons unsalted butter
  • 2 tablespoons flaky sea salt (Maldon)



Heat the Wolf Convection Oven on Convection Mode to 325°F with a rack in the center position of the Wolf Convection Oven. Grease a 13”x9” pan.

Boil a small pot of water. Place a bowl over the saucepan to create a water bath. Add the butter and chocolate to the bowl and stir to melt.

Add the sugar and eggs in a separate bowl and combine. Stir in vanilla. Add cocoa and salt and mix well. Pour the chocolate and butter mixture into the batter and stir to fully combine. Slowly add the flour, stirring continuously as the flour is added. Add the pecan pieces and stir.

Pour into prepared pan. Bake for 30 minutes or until set.

Let cool for 30 minutes before topping with ganache.


Pour water into a small saucepan and add the sugar. Bring to a boil and cook over medium-high heat until the sugar starts to turn a golden amber color.

Turn off the heat and add the heavy cream. Once the rapid boiling stops, turn the heat back on and stir until fully incorporated.

Add the chocolate and butter and stir until silky smooth.

Pour over the pan of brownies to achieve an even coverage with a beautiful shine.

Sprinkle the flaky sea salt on the ganache before it sets to ensure it sticks well.

Refrigerate for several hours to set the crumb of the brownies and solidify the ganache. When cutting, rinse the knife with hot water to keep the cuts clean.