Caramel Pecan Brownies
Chocolate. Caramel. Pecans. Oh, yes. See how they look all gooey and fudgy? That's because they ARE gooey and fudgy. Don't make these unless you have a large glass of cold milk nearby...you'll need…
Caramel Pecan Brownies
Chocolate. Caramel. Pecans. Oh, yes. See how they look all gooey and fudgy? That's because they ARE gooey and fudgy. Don't make these unless you have a large glass of…
Ingredients
Brownie
- 2 sticks unsalted, room temperature butter
- 12 oz. bittersweet chocolate, coarsely chopped
- 1 and
- 1/2 cups sugar
- 4 large eggs, room temperature
- 1 Tablespoon vanilla extract
- 1 and
- 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- Caramel Filling
- 14 oz caramel candies
- 1/3 cup whipping cream
- 1 and
- 1/2 cups pecans, coarsely chopped
Instructions
Brownie
Preheat oven to 350 degrees. Prepare a 9x13 baking pan by lining it with foil and spraying liberally with cooking spray.
In a medium bowl, combine butter and chocolate. Microwave for 30 seconds, and stir. If not smooth and completely melted, microwave another 30 seconds. Once smooth, whisk in sugar, eggs and vanilla until well combined. Stir in flour and salt until just combined, don't over mix in this step. Spread half of the brownie mix into the prepared pan and bake for 20 minutes. Remove from oven and let cool for an additional 20 minutes. Prepare the caramel filling.
Caramel Filling
heat. Stir occasionally until nuts are fragrant and starting to turn brown. Remove from heat and set aside.
Combine caramel and cream in a heavy bottomed pan over medium heat, stirring frequently and taking care not to burn. Stir in half of the pecans. Spread the caramel mixture over the bottom brownie layer. Top with the remaining brownie batter, and spread it evenly over caramel to completely cover. Top with remaining pecans (and chocolate chips, if you like) Bake an additional 20 minutes. Cool on a wire rack before removing from pan and slicing - you can use the freezer to hurry things up. Lift the brownies from the pan using the foil as a handle. Remove the foil and cut into squares for serving. Store in an airtight container.
Notes
Recipe adapted from Annies Eats who adapted it from The Pastry Queen by Rebecca Rather.
I came across these on pinterest. They look AWESOME! Homemade brownies really are THE BEST, Ill remember to have these with a large glass of milk 🙂
Julia, they ARE awesome! And easy, too! I might even serve them again this weekend at a family birthday party which says something because I have a LOT of other recipes I want to try so I don’t repeat dishes that often! =) Thanks for stopping by and I hope you return soon!