Caramel-Pecan Brownies Recipe -
Caramel-Pecan Brownies Recipe

Caramel-Pecan Brownies

Recipe by  

"These rich chocolate brownies are filled with a sticky caramel pecan filling. A small portion goes a long way on chocolate flavor."

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Original recipe makes 32 servings, 1 square each Change Servings
  • PREP

    20 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil.
  2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.
  3. Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and whipping 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 of the pecan halves.
  4. Spread caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining 1 cup pecan halves. Bake an additional 30 min. or until top is firm to the touch. Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 32 squares. Store in tightly covered container at room temperature.
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  • Cooking Know-How
  • Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25 degrees F when baking in a glass baking dish.

Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2009

wow. Amazing. I am a huge baker and have never made brownies this delicious. I used half brown sugar/white sugar, and added vanilla. I used milk instead of heavy whipping cream because I didn't have any, and I didn't bother with the foil. I will make again!! EDIT--I"ve made this about 5 times more for holiday gifts, parties etc. I now use the foil-the caramel is quite sticky! This recipe is absolutely amazing as written. If you are thinking of trying this recipe, then do. People beg me for the recipe and ask all the time how I got the caramel in between! I can't believe I'm able to make something so delicious and so easily!

Most Helpful Critical Review
Apr 06, 2010

the caramel sunk into the lower layer and became a sticky mass. If I make this again, I'll melt a layer of chocolate chips and coat the bottom layer before adding the caramel so that it has a distinctive boundary. The flavor was good, though


11 Ratings

Jul 15, 2009

I got this recipe from Baker's and I have made this so MANY times! I have made it for cookouts, my job, and just for pleasure! I love it and everyone else does too! The only thing I suggest to use 'non-stick' foil...that works better than regular foil. AND I put pecans on top of the batter.

Apr 12, 2010

Delicious and addictive brownies. Instead of individual caramels, I used caramel dip that's supposed to be for dipping apples. So good!

Feb 05, 2010

Forget the pecans, throw 2 Tbs. of course sea salt in the caramel and watch out, you might gain 20 lbs.

Apr 19, 2010

Very good. The caramel sticks to the sides and is hard to get off of the tinfoil. I did butter it but next time will hit the sides extra heavy.

Mar 02, 2010

Warning! These are highly addictive! Very delicious, though hard to remove from the foil. I definitely recommend letting them cool completely before cutting.

Dec 21, 2009

I made these today and they were AMAZING. I made a mistake and didn't save half the brownie batter. So I just poured the caramel on top. It turned out to be kind of like a frosting. SO GOOD. I also used vanilla soy milk instead of heavy whipping cream, simply because I'm allergic to cow's milk. But I will make this over and over again. It was quick, easy and worth it.


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