Caramel Brownies

I really don’t think I have to say too much about these beautiful brownies. I think a picture is worth a thousand words. But these are amazing- super fudgy chocolatey brownies oozing with a delicious caramel layer. To top it off, brownies are one of the easiest desserts to make homemade- often just one pan. These take a little more because the added delightfulness of the caramel and nuts, but trust me the extra work is well worth it.

The original recipe called for pecans but, to my dismay, I had none. So I used slivered almonds and I am happy to say they are delicious, so I will use them again. I like the added crunch they give. I used homemade caramels that I had and I am sure that these put this recipe over the top. Hopefully,  I will be able to share this recipe soon (in all my spare time- lol). These brownies would be a perfect way to say “I’m thinking of you” to someone special this Valentines Day or any day for that matter. Just ask my kids, who were drooling over these, and I had to keep away just so I could take the pictures lol.

Caramel Brownies
9 x 13 pan
  1. 1 Cup of Butter (2 sticks)
  2. 12 ounces of bittersweet chocolate coarsely chopped
  3. 1 1/2 Cups of Sugar
  4. 4 large eggs
  5. 1 Tbsp of vanilla
  6. 1 1/4 Cups of all purpose flour
  7. 1/2 tsp salt
  8. 1 1/2 Cups or Pecans coarsely chopped or slivered almonds
  9. 14 ounces of caramel candies, unwrapped or even better use homemade caramels
  10. 1/4 cup heavy cream
  11. 1 Cup of Semisweet Chocolate Chips
  1. Preheat oven to 350. Line a 9 X 13 baking pan with foil, leaving overhang on the sides, and lightly grease foil. Or grease pan and line with parchment paper.
  2. In a Medium, heavy bottom saucepan, combine butter and chocolate over low heat, stirring frequently, until melted and smooth. You can alternately do this in the microwave, heating in intervals of 1 minute at 50% power, stirring in between.
  3. Remove from heat and Whisk in the sugar, eggs and vanilla until incorporated and smooth. This will take a couple of minutes.
  4. Stir in the flour and salt just until well combined. Spread half of this batter into the bottom of the prepared pan. Set aside remainder.
  5. Bake for 20 minutes and remove to a wire rack to cool for 20 minutes. (leave oven on)
  6. While the brownies are baking and cooling- toast the pecans or almonds in a medium skillet over medium heat. Stir frequently until fragrant and lightly golden. Be careful and watch so they don't burn.
For the Caramel Filling
  1. In a small heavy bottomed saucepan, combine caramel candies and cream and heat over low heat, stirring frequently, until melted and smooth. Alternately, microwave in a microwave safe bowl on 50% power in 30 second intervals, stirring in between. Either method watch closely so it does not burn.
  2. Stir in half of the nuts into the caramel mixture.
  3. Pour and spread this mixture evenly over the brownie layer that has cooled.
  4. Place remaining brownie batter on top of caramel, placing it evenly by spoonfuls over the caramel, or it will be hard to spread without mixing the layers. Gently spread the brownie batter over the caramel.
  5. Sprinkle the top with the chocolate chips and remaining nuts.
  6. Bake for an additional 20 minutes. Remove to cool completely on wire rack. Refrigerate for easier slicing.
  7. Remove from pan lifting with the foil or parchment. Slice and store in an airtight container.
  1. ***These cool better and slice easier if refrigerated before serving. I actually think they taste better out of the refrigerator as the caramel layer sets up better and is more distinct.
Amy Kay's Kitchen

Leave a reply