- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12–15 squares
I’ve made my fair share of brownies. Some were fudgy. Others, cakey. These Caramel Pecan Brownies? They sit somewhere in between—and honestly, I’m still deciding exactly where they land. Maybe that’s fine. Maybe they don’t need a label.
My first batch came together on a lazy Sunday afternoon. I was nibbling on a stray pecan—just one, mind you—when I thought, “Why not marry caramel with brownies?” Next thing I knew, the kitchen looked like a cocoa storm had hit, and my dog was giving me the side-eye. Worth it.
Let’s talk ingredients. Nothing fancy here. Just real stuff you probably have in your pantry or can grab without trekking to three stores. That’s the kind of recipe I love. Simple. Approachable. Delicious.
I’ve made my fair share of brownies. Some were fudgy. Others, cakey. These Caramel Pecan Brownies? They sit somewhere in between—and honestly, I’m still deciding exactly where they land. Maybe that’s fine. Maybe they don’t need a label.
My first batch came together on a lazy Sunday afternoon. I was nibbling on a stray pecan—just one, mind you—when I thought, “Why not marry caramel with brownies?” Next thing I knew, the kitchen looked like a cocoa storm had hit, and my dog was giving me the side-eye. Worth it.
Let’s talk ingredients. Nothing fancy here. Just real stuff you probably have in your pantry or can grab without trekking to three stores. That’s the kind of recipe I love. Simple. Approachable. Delicious.
Why These Brownies Work
The magic lies in that caramel layer. It melts into the brownie just enough to give a gooey surprise without turning the entire pan into a sticky mess. And the pecans? They add crunch, contrast, and a hint of toasty flavor that makes you pause mid-bite.
- Cocoa powder brings the chocolate flavor without heaviness.
- Melted butter keeps the base rich and glossy.
- Caramel bits plus half-and-half create a homemade sauce—no fuss.
- Pecans cut through sweetness with their earthy crunch.
Gathering Your Ingredients
Dry
• ⅔ cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ¼ teaspoon baking powder
• ¼ teaspoon salt
Wet & Flavor
• 2 large eggs
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 1½ teaspoons pure vanilla extract
Caramel Layer
• 1 (11-ounce) bag KRAFT Caramel bits
• ⅓ cup half-and-half (or heavy cream, if you’re feeling extra)
Topping
• ⅔ cup finely chopped pecans
Pro Tip
I sometimes swap half the pecans for walnuts or even almonds. It changes the texture just enough to feel like a new recipe.
Step-by-Step Directions
- Preheat & Prep Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with cooking spray or line it with parchment paper, letting the edges hang over. That way, you can lift the entire slab out later. I know, it sounds simple. But parchment paper is under-appreciated.
- Mix the Dry Stuff In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Pause, taste a bit of the dry mix—tempting, right? Don’t eat too much.
- Add the Wet Ingredients Crack in the eggs, pour in the melted butter, and add vanilla. Stir until everything is just combined. If you overmix, your brownies risk becoming cakey. So swirl gently, pause when you still see streaks, then finish.
- First Bake Spread the batter into the prepared pan. Smooth the top with a spatula. Bake for 15 minutes. At this point, the center will look slightly underdone. That’s exactly what you want.
- Make the Caramel Sauce While the brownies bake, melt caramel bits and half-and-half in a small saucepan over low heat. Stir constantly for 2–3 minutes until silky. It might take a beat, but resist the urge to crank up the heat. Low and slow keeps it smooth.
- Layer & Repeat Pull the pan from the oven. Quickly—and carefully—pour the caramel over the semi-baked brownies. Sprinkle the chopped pecans evenly on top. Slide back into the oven for another 15 minutes.
- Cool & Cut Let the pan rest on a wire rack until room temperature. This could take 1–2 hours, if you have the patience. Lift out the brownie slab, place on a cutting board, and slice into 12–15 squares. Full disclosure: If you cut them too soon, they’ll ooze. But hey, sometimes that’s part of the fun.
Tasting Notes
The first bite greets you with a slightly crisp edge. Move inward and you hit molten caramel, warm and sweet. The brownie itself is chewy—fudgy without being glue-like. Then the pecan crunch arrives. You’ll want a glass of milk or coffee. Or both.
I once served these at book club. One friend said they tasted “like a hug.” I think she meant it in a good way.
Variations to Try
• Salted Caramel Twist: Sprinkle flaky sea salt over the caramel layer right before it goes back into the oven.
• Nut Swap: Try macadamias or hazelnuts instead of pecans.
• Chocolate Drizzle: Drizzle melted dark chocolate on top for an extra layer of decadence.
• Spiced Up: Add a pinch of cinnamon or cayenne to the caramel sauce for subtle warmth.
Common Questions
Can I use a different baking pan size?
You can. A smaller pan yields taller brownies—just watch the bake time, adjusting by 5-minute increments.
What if I don’t have caramel bits?
You can chop up wrapped caramels, but I find bits melt more evenly.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 3 days. Beyond that, refrigerate. Let them come to room temp before serving for that gooey effect.
Freezer friendly?
Yes. Wrap squares individually in plastic wrap, then foil. Freeze up to 2 months. Thaw in the fridge overnight.
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Serving Suggestions
- Warm with vanilla ice cream on top.
- Add a dollop of whipped cream and a sprinkle of chopped pecans.
- Serve alongside fresh berries for a pop of brightness.
Sometimes I even toast marshmallows and drop one on a hot brownie. Wild, yes. Effective, absolutely.
Final Thoughts
Maybe these brownies aren’t perfect. They might be a little uneven here and there. That’s part of their charm. You’ll find yourself tasting the caramel layer with a spoon, or sketching out ideas for the next batch—maybe a white-chocolate version.
At the end of the day, you want a recipe that’s forgiving. One that feels homemade. That invites you into the kitchen rather than intimidating you. If that’s what you’re looking for, you’re in the right place.
Go ahead. Preheat that oven. I’ll be right here, stirring caramel and sneaking stray pecans. Enjoy.
