Caramel Pecan Brownies

    Recipe Picture:Caramel Pecan Brownies
    1

    Caramel Pecan Brownies

    (21)
    45min


    19 people made this

    These delicious brownies have pecans and caramel for a really decadent treat. Try baking a batch today.

    Ingredients
    Serves: 12 

    • 2 cups chopped pecans
    • 2 cups white sugar
    • 1 cup unsalted butter
    • 4 eggs
    • 1 cup cocoa powder
    • 1 cup (125g) plain flour
    • 2 teaspoons vanilla essence
    • 24 individually wrapped caramels, unwrapped
    • 42 pecan halves

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. Mix the sugar, butter, eggs and cocoa until just blended. Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan and top with chopped pecans.
    3. Bake about 25 minutes. Let cool on wire rack.
    4. In saucepan over low heat, melt caramels, stirring until smooth. Remove from heat and stir in remaining vanilla. Drizzle over brownies in parallel rows and press pecan halves into the caramel in neat rows. Let set for at least 10 minutes.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (19)

    by
    28

    I changed this recipe quite a bit. I didn't have pecans so I used walnuts. After reading the reviews, I decided not to drizzle the caramel over the brownies after they were baked instead I swirled it in with a knife along w/ the nuts before baking.They turned out wonderfully.  -  21 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    22

    I love this recipe because turtles are my favorite candy. I also found the caramels hardened too much on top, so I added butter continuously while melting the caramel until it remained soft on my stir spoon after cooling. That fixed the problem and these brownies never stay in the house more than one day.  -  20 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    21

    These are good, but just a touch too dry for my families taste. Ice cream over it solves that however. Also, just a tip for people who are new to cooking, cream the sugar and butter first before adding the cocoa and such. Otherwise you just work too hard getting the butter to fully blend.  -  28 Jun 2001  (Review from Allrecipes USA and Canada)

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