Caramel brownies are your tickets to brownie bliss – fudgy brownies wrapped around a thick, caramel layer, with crisp pecans and chocolate chips.
Servings 12 brownies
- 1 cup (2 sticks) unsalted butter
- 3 cups semi-sweet chocolate chips divided
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups pecans coarsely chopped-divided
- 14 ounces caramel candies unwrapped-divided
- 1/4 cup heavy cream
Preheat oven to 350 degrees. 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 and eggs until incorporated. Add flour and salt just until combined.
Pour half the brownie mixture into the prepared pan. Bake for 18 minutes. Take them out of the oven, leaving the oven on, and allow them 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. Bake in the oven for 20 minutes. Allow to cool completely in a baking dish, set on a wire rack, then refrigerate 6 hours before cutting. To serve, lift out of the pan, using the edges of the foil, and cut into individual portions.
Serving: 1slice of brownie | Calories: 793kcal | Carbohydrates: 86g | Protein: 9g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 107mg | Sodium: 208mg | Potassium: 419mg | Fiber: 5g | Sugar: 64g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg