Caramel Pecan Brownies

I love caramel and my husband loves brownies. We both love pecans of course. So, I was on a mission to find a delicious recipe that combined all three. I accidentally stumbled across this recipe on the back of the KRAFT caramels I bought. And am I glad for delicious accidents! These brownies are by far the best I’ve ever had. Period. I urge you to make them and enjoy every scrumptious bite.


4 oz BAKER’S Unsweetened Chocolate

¾ cup butter

2 cups sugar

4 eggs

1 cup flour

1 package (11 oz) KRAFT Caramels

1/3 whipping cream

1 - 1 ½ cup Hamilton Ranches pecans, chopped


Prep time: 20 minutes

Total time: 1 hour and 15 minutes

Makes: 16 brownies

Skill level: medium



  1. Preheat oven to 350 degrees.
  2. Line a 13x9 inch pan with foil, leaving ends of foil extending over the sides. Spray with cooking spray.
  3. Microwave chocolate and butter in a large microwaveable bowl for two minutes, or until the chocolate is melted. Stir until chocolate is completely melted.
  4. Add sugar and eggs to the chocolate mixture; mix well.
  5. Stir in flour until blended.
  6. Pour half the batter into the bottom of the prepared pan.
  7. Bake 25 minutes or until firm to the touch. Watch this step carefully, as you don’t want to overcook or burn the brownies.
  8. Remove the brownies and melt the caramel and whipping cream in the microwave for 2 minutes. Stir until caramel is completely melted.
  9. Stir in most of the pecans to the caramel mixture, save some pecans for later.
  10. Spray the foil that is exposed and spread the caramel mixture over brownie layer in the pan.
  11. Cover with the remaining brownie mixture. It’s okay if some of the caramel mixture peeks through.
  12. Sprinkle with remaining pecans.
  13. Bake for approximately 30 minutes or until top is firm to the touch.
  14. Allow the brownies to cool completely. Use the foil handles to remove the brownies and gently pull foil from the edges of the brownies.
  15. Cut into equal pieces and serve.

*Update: Even after spraying the exposing foil before adding the caramel mixture and second brownie layer, I still had a hard time with the caramel sticking to the foil. I chose to cut around the edges of the brownies to remove them from the foil. If you have advice on how to get around this, I’d love to know! Thank you!