These Caramel Brownies are homemade fudgy brownies with a layer of caramel and pecans. The ultimate treat and so easy to make!
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 brownies.
From Scratch Brownies or Boxed Mix Brownies?
From scratch brownies are seriously so easy to make, but a boxed brownie mix works, too. The caramel layer does not discriminate. HA. I used my one-bowl brownie recipe here, but if you have a different base recipe you want to use, go for it!
How to Make Caramel Brownies
Making these Caramel Brownies is very easy. You’ll start by making my One-Bowl Fudgy Brownies, pouring all of the batter into a 9×13 baking dish (coated with cooking spray), 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.
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.
Can I freeze these caramel brownies?
Yes! Brownies should be eaten within two 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.
My daughter currently has braces and can’t eat these because of the caramel. I made up a batch the other day and it was basically torture for her. But when I decided to give most of the pan away to a friend (because otherwise I will eat them all!), she was equally upset. Because caramel brownies, you guys. They’re so good!
Caramel Pecan Brownies
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
- Preheat oven to 350 degrees F. Coat a 9x13 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.
- The pecans lend flavor and added texture to these brownies, but if you don’t like pecans, or if you’re concerned about nut allergies, simply omit them. It won’t ruin the recipe.
- Half-n-half is equal parts heavy cream and whole milk.
- For this particular recipe, use the full two cups of sugar if you want optimal results. Sugar isn’t just about sweetness; it creates a softer middle because it liquifies as the brownies bake.
- To make slicing into the caramel easier, spray a little nonstick cooking spray on the knife.
- These brownies should be eaten within two days. They’re best kept stored in an airtight container at room temperature. To extend their life, 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.