Caramel Pecan Brownies
Decadently rich brownies with a caramel and pecan layer in between.
Servings 16 brownies
Ingredients
- Cooking spray
- ½ cup butter cut into pieces
- ½ cup cocoa powder
- 2 large eggs room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp. salt
- ½ to ¾ cup pecans toasted
- 24 Kraft caramels
- 4 tblsp. 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.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 130mg | Fiber: 1g | Sugar: 23g
