Caramel Pecan Brownies Recipes

CARAMEL PECAN BROWNIES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
• Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.

GOOEY CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
• Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
• Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
• Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

CARAMEL PECAN BROWNIES

Steps:

• For the Caramel.
• Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
• Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
• Set aside to cool.
• For the Brownies.
• Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
• In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
• Take off from the heat and add in honey. Continue whisking.
• Add in eggs and vanilla and whisk until smooth.
• Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
• Fold in the dry ingredients into the wet.
• Pour into the prepared baking pan and top with pieces of pecan.
• Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.

CARAMEL PECAN BROWNIES

Steps:

• In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.

CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
• (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
• Add the eggs, blend well.
• Stir in flour, blend well.
• Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
• Don't turn the oven off yet!
• While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
• Microwave on high for about 2 minutes, the caramels should be partially melted.
• Stir to help them melt completely.
• Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
• Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
• It's ok if some of the caramel is showing.
• Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
• Bake for another 30 minutes or until the brownies are firm.
• Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
• These would make a decadent gift for someone who loves the flavor combination!
• You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
• Or, depending on your mood, you could hide them and eat them all yourself!

PECAN PIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
• Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
• Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
• Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

EASY CARAMEL PECAN BROWNIE RECIPE

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil. Prepare brownie batter as directed on package; spread half of the batter into prepared pan. Cover remaining batter; set aside.
• Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramel bits and whipping cream in medium microwaveable bowl on HIGH 2 min., stirring every 30 sec. or until caramel bits begin to melt; stir until completely melted. Add 1 cup of the pecans; mix well. Spread over partially baked brownie; top with remaining brownie batter. (Some caramel may peek through batter.) Sprinkle with remaining pecans.
• Bake an additional 25 min. or until top is firm to the touch. Cool completely. Use foil handles to lift dessert from pan before cutting to serve. Store in covered container at room temperature.