Caramel Pecan Brownies


Me: What do you guys want for dessert?
Haley: What do we have?
Me: Ice cream, Dibs, or Klondike Bars.
Trevor: I want brownies.
Me: We don’t have brownies.
Trevor: Buuuuut you haven’t made brownies in the loooooongest tiiiiime.
Me: What are you talking about? I made them last week.
Trevor: That’s a looooooong time.

I originally created these a couple of months ago for Father’s Day. I have since served them up to ooohs, aaahs, and big grins 4 more times. So I decided I’ve kept them from you long enough. Trevor agrees.

Caramel Pecan Brownies
Makes 12-15
Prep time: 15 minutes
Cook time: 30 minutes


• 2/3 cup all-purpose flour
• 3/4 cup cocoa powder
• 1 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 teaspoons vanilla

• 1 (11 ounce) bag of KRAFT Caramel bits
• 1/3 cup half and half
• 2/3 cup finely chopped pecans


Preheat oven to 350 degrees. Coat a 9×13 pan with cooking spray. Set aside

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the eggs, melted butter, and vanilla until thoroughly combined. Spread evenly into the coated pan and bake for 15 minutes.

In the meantime, in a small saucepan, over low heat, combine the caramel bits and half and half until fully melted and incorporated, about 2-3 minutes.

Spread the melted caramel over the semi-cooked brownies, topped with the pecans. Place back in the oven for another 15 minutes.

Let cool completely before cutting into squares.


  1. Robin Taylor

    Looks delicious

  2. Bill

    How come you show a picture of something with ingredients and you have to click on the recipe and it is something different with different ingredients.

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