Decadently rich brownies with a caramel and pecan layer in between.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 16brownies
Ingredients
Cooking spray
½cupbuttercut into pieces
½cupcocoa powder
2large eggsroom temperature
1cupsugar
1tsp.vanilla extract
¼cupall-purpose flour
¼tsp.salt
½ to ¾cuppecanstoasted
24Kraft caramels
4tblsp. cream
Instructions
Preheat the oven to 325 degrees.
Line an 8x8 baking pan with foil or parchment paper so that the edges extend over the sides slightly. Spray lightly with cooking spray.
Melt butter and cocoa in saucepan over medium heat. Whisk together until well combined, remove from heat and let sit for 3-5 minutes or until cooled slightly.
Whisk in eggs, then sugar and vanilla stirring just until combined. Add flour and salt and stir just until combined.
Spread half the batter evenly over the bottom of the prepared pan.
Place the caramels and cream in a microwave safe bowl. Melt in 30 second intervals, stirring between each. When melted and stirred together until smooth, pour the caramel over the bottom brownie layer.
Sprinkle the caramel layer evenly with toasted pecans. Pour the remaining batter evenly over the caramel and pecans.
Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Start checking before the end of the baking time to make sure you don’t overcook.
Cool completely on a wire rack. For fudgier texture, refrigerate cooled brownies for several hours before cutting into serving pieces.