Caramel Pecan Brownies
Updated
Updated
These Caramel Brownies are from-scratch fudgy brownies with a layer of caramel and pecans. The ultimate treat and so easy to make!
Can’t get enough caramel desserts? Don’t miss our Caramel Sauce and Homemade Caramels.
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Easy Brownies with Caramel
Once upon a time, brownies were my son’s absolute favorite dessert. Fast forward to today, and it’s hard to say what he prefers. He just loves anything with sugar…like his mother!
However, for my daughter, brownies have always (and are still) her number one pick. With added caramel, they send her into a frenzy. I can pretty much get her to do anything I want, with the promise of caramel brownies.
For this recipe I use my from-scratch brownie recipe for the base, but if you have a different recipe you want to use, go for it. And if you want to cheat and use a boxed brownie mix, that works too – the caramel layer does not discriminate! HA.
What You’ll Need
Here’s what you’l need to make this brownie recipe:
(Scroll below to the printable recipe card for details and measurements.)
For the Brownie Batter
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Eggs
- Vegetable oil
- Kosher salt
For the Caramel layer
- KRAFT Caramel bits (or caramel squares, unwrapped)
- Half and half (this is equal parts whole milk and heavy cream)
- Finely chopped pecans
How to Make Caramel Brownies
Making these Caramel Brownies is very easy. Here’s a brief summary:
(Scroll below to the printable recipe card for complete details.)
- Start by making my One-Bowl Fudgy Brownies, pouring all of the batter into a greased 9×13 baking dish, then bake for 15 minutes.
- For the caramel layer, you simply melt caramels with half-n-half until smooth. That gets poured over the partially baked brownie layer, followed by sprinkling the chopped pecans on top. Then it goes back into the oven for another 10 minutes until the brownies are cooked through.*
- Let the brownies cool completely before cutting them.
*Cooking time is based on using my homemade brownie recipe (mentioned above.) If using a different homemade recipe or a boxed mix, cooking time might need to be adjusted.
Use All The Sugar
Can I omit the Pecans?
Absolutely. I love the added flavor and texture the pecans add to these brownies, but if you don’t like nuts, or if you’re concerned about nut allergies, simply omit them. It won’t ruin the recipe.
How to Store
These brownies should be eaten within 2 days. They’re best kept stored in an airtight container at room temperature. To extend the life of your brownies, you can freeze them. After cutting them, wrap each square individually in plastic wrap, then transfer to an airtight container or resealable freezer-safe plastic bag for up to 2 months. When ready to thaw, allow them to come to room temperature before unwrapping to prevent them from drying out.
More Dessert Bars:
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Caramel Pecan Brownies
Ingredients
For the Brownie Batter
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 cups vegetable oil
For the Caramel layer
- 11 ounce bag of KRAFT Caramel bits, (or caramel squares, unwrapped)
- 1/3 cup half and half
- 2/3 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 pan with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, cocoa powder, sugar, salt, eggs, and oil until combined and smooth
- Spread batter evenly into the prepared pan.
- Bake for 15 minutes.
- In the meantime, in a small saucepan, over low heat, combine the caramel bits and half-n-half until fully melted and incorporated, about 2-3 minutes.
- Pour the melted caramel over the semi-cooked brownies, followed by sprinkling the pecan on top.
- Place back in the oven for another 10 minutes.
- Let cool completely before cutting into squares.TIP! To make slicing into the caramel easier, spray a little nonstick cooking spray on the knife.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Do we really use 5 eggs for the caramel brownies
These sound (and look) wonderful. I love the caramel pecan topping and the brownies look as moist as can be – yum!
I’m totally with Trevor. A week is way too long to go between brownies. THESE brownies, however, need to be made daily. And inhaled. Doctors orders. :)
I love…love….love these brownies. Can you bring them over again? :)
Hee. I was going to dedicate this post to Mike. Now I don’t need to bring them…you can make them!
You make brownies every week? Why don’t I move in with you, again? I think I’d make a great stay-at-home nanny. and we’d have so much fun. (And get so fat.) Win/Win?
Can I use a box of fudge brownie mix from a box and do the Carmel pecan on top.
Sure!
Sugary Yummy Goodness!
Trevor is such a smart boy! Yum!
Now you’re talking MY language!
These look and sound AWESOME!
All my favorites, packed in one pan!!!! Amy, where do you find the caramel bits? I’ve never seen them here.
I get them at Target. If you can’t find them, just use a bag of the square wrapped caramels…you’ll just have to spend a little time taking the wrappers off.