If you haven’t noticed yet, I really have a thing for sweet and savory baked goods. I’m of the firm belief that a little sea salt sprinkled on top of a piece of cake or a brownie makes everything better, and for that reason, was incredibly excited when I found these Salted Chocolate and Pecan Cake Bars from Tasty Kitchen member Claireg12. The recipe seemed simple enough and didn’t even contain any butter, a typical cake staple. Needless to say, I was intrigued so I got in my kitchen and whipped up a batch!
I’m very glad I did. These bars were delicious and just as easy as the recipe claims!
See? No butter! I, too, was a little skeptical going in (apparently I’m used to using at least two sticks of butter in my own cakes and bars!) but very glad I kept at it. Claire is an aspiring nutritionist who blogs at The Realistic Nutritionist, so I listened to her. Her recipe calls for vanilla extract but I was out so I substituted one whole vanilla bean instead. Delicious!
Now, first things first: you gotta grease your pan. The recipe called for an eight-inch square pan so that’s what I used!
Next, I mixed together my dry ingredients: flour, baking powder and sea salt.
And then in another bowl, I whisked together my four eggs, brown sugar and vanilla.
Sick of the gym? Try whisking! You’ll get both strong triceps and a delicious treat with one simple exercise.
Once the egg and sugar mixture was smooth with no bumps, I added the dry ingredients and mixed well.
Followed by a cup and a half of dark chocolate chips…
And then the pecan pieces! The original recipe didn’t say that the pecans should be toasted, although I can’t imagine it would hurt. I just used raw pecan pieces from Trader Joe’s.
After everything was combined, I poured my batter into my greased pan and baked it for half an hour in a 350ºF oven.
The cake bars took me a little longer to bake than the recipe predicted, and were finally done after almost 50 minutes. I didn’t mind though; they smelled amazing!
Only by the grace of God was I able to let the bars cool completely before cutting into one. The chocolate chips and pecans had sunk to the bottom and formed a delicious fudge-like layer topped with vanilla cake. The only thing that would make these bars better would be another sprinkle of sea salt and a big scoop of Blue Bell vanilla ice cream!
A perfect dessert for people who are craving something salty and sweet!
- 1 cup Flour
- ½ teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 4 whole Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Light Brown Sugar
- 1-½ cup Semi-Sweet Chocolate Chips
- 1 cup Crushed Pecans
Preheat oven to 350ºF. Lightly grease an 8-inch square baking pan with cooking spray.
In a small bowl, mix flour, baking powder and salt. Set aside.
In a larger bowl, mix eggs, vanilla and brown sugar until lumps are gone.
Mix flour and sugar/egg mixture together. Stir in chocolate chips and pecans.
Pour batter into the greased 8-inch pan. Bake at 350ºF for 25–30 minutes until cake is soft. Sprinkle with powdered sugar and extra sea salt and enjoy!
Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”