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Caramel-Pecan Brownies

Dark chocolate brownies layered with chewy caramel and crunchy pecans - who knew brownies could get any better?..

Caramel-Pecan Brownies

Servings: 32 servings, 1 brownie (44 g) each
  • 4 oz. Baker's Premium 70% Cacao Dark Chocolate
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 1-1/2 pkg. (269 g each) Kraft Caramels (51 caramels)
  • 1/3 cup whipping cream
  • 2 cups pecan halves, divided



Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.

Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.

Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 25 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to lift brownies from pan before cutting to serve.


Brownies can also be baked in a 13x9-inch baking dish. Just reduce the oven temperature by 25°F.

Store cut brownies in tightly covered container at room temperature.

Toasting nuts gives them more flavour. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 min. or until lightly toasted, stirring occasionally. Cool completely before using.

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