Caramel Brownies

Caramel Brownies
Yield: 32 brownies Prep 30 mins Bake 350°F 35 mins Cook 5 mins


  • 3/4 cup (1-1/2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate
  • 4 eggs
  • 2 cups sugar
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 bag (12 ounces) chocolate chunks (2 cups)
  • 1 package (14 ounces) soft caramels, unwrapped
  • 1/4 cup heavy cream

Make It

1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with nonstick foil or with regular foil coated with nonstick spray.

2. In large microwave-safe bowl, melt together butter and chocolate in microwave oven on high for 2 minutes; stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks.

3. In medium-size saucepan, melt together caramels and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks.

4. Bake in 350 degrees F oven until top is dry to the touch, about 35 minutes. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares.

Nutrition Facts

Amount Per Serving: cal. (kcal): 268, Fat, total (g): 14, chol. (mg): 42, sat. fat (g): 7, carb. (g): 34, fiber (g): 2, pro. (g): 3, sodium (mg): 43, Percent Daily Values are based on a 2,000 calorie diet.