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Caramel Brownies are a deliciously decadent dessert oozing with caramel, encased in a moist brownie and topped with chocolate chips and pecans. In a word, delectable!
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Basic brownie batters are all the same – butter or oil, flour, sugar, and eggs. When it comes to the chocolatey star, though, there are three basic batter additions to consider: melted chocolate, cocoa powder, or some combination of the two. Depending on your choice, the brownies will range from chewy, cakey mouthfuls of chocolate to dense, intense chocolate transfusions. In this recipe, there’s only melted, semi sweet chocolate which yields the most decadent, fudgiest result. It’s an enviable chunk of chocolatey goodness that just might melt in your hand if you’re slow on the uptake!
To make the epic, sweet brownie sandwich, you’ll bake half the batter, cover it with toasted pecan chunks swimming in a creamy, melted caramel concoction (made extra simple thanks to store-bought caramels), then cap that off with the rest of the batter. The only thing that could possibly make these brownies better is MORE chocolate, and we’re all about “better” when it comes to brownies, right? The top gets a generous sprinkling of semi sweet chocolate chips and more toasted pecans before baking to absolute perfection.
- 1 cup butter
- 3 cups semi sweet chocolate chips Divided
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups pecans chopped, divided
- 14 ounces caramel candies unwrapped
- 1/4 cup heavy cream
Preheat oven to 350 degrees F. Prepare a 9X13 inch baking dish by lining it with a double layer of aluminum foil and spray it with nonstick cooking spray.
Combine 2 cups of the chocolate chips with the butter, in a microwave safe bowl, and microwave in 1 minute intervals at 50% power, stirring between intervals, until melted. Stir in sugar, eggs, and vanilla until incorporated. Add flour and salt just until combined.
Pour half the brownie mixture into the prepared pan. Bake for 20 minutes. Take it out of the oven leaving the oven on and allow to cool for 20 minutes.
In a microwave safe bowl, add the caramels and cream. Microwave for 30 seconds intervals, at 50% power, stirring between intervals, until melted (watch mixture carefully-it can easily burn-low heat is imperative!). Stir half the pecans into melted caramel. Evenly pour melted caramel mixture over partially baked brownies. Spoon the remaining brownie batter over the top of the caramel layer and spread it out with an offset spatula. Sprinkle top with remaining chocolate chips and remaining pecans.
Return to oven for 22 minutes. Allow to cool completely in baking dish, set on a wire rack, then refrigerate 2 hours before cutting. To serve, lift out of the pan using the edges of the foil and cut into individual portions.
Yes, they have to cool a bit, and they’re much easier to cut and handle if you chill them awhile (though I’m not above dishing it into a bowl and eating it with a spoon under dire circumstances). Forget the mix – you deserve the best, and Caramel Brownies are it!
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Source: Mel’s Kitchen Cafe