28 Mar 2017

Caramel Fudge Brownies

 Caramel Fudge Brownies

These Caramel Fudge Brownies feature a layer of caramel are simply mouth watering


  • 14 oz (390 grams) caramels
  • 1/2 cup evaporated milk
  • 1 cup (226 grams) butter
  • 2 cups (400 grams) Sugar
  • 2 teaspoons vanilla
  • 4 Eggs
  • 1 1/4 cups (150 grams) all-purpose flour
  • 3/4 cup (60 grams) baking cocoa
  • 1/4 teaspoon salt
  • 2 cups (340 grams) semisweet chocolate chips or chunks
  • 1 1/2 cups chopped pecans


  •  Heat oven to 350°F. Line a 13x9-inch pan with parchment paper, leaving about 1 inch hanging of the sides.
  • In a small saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth. 
  • In medium size saucepan, melt butter over low heat. Remove from heat. 
  •  Add the sugar, vanilla and eggs to the melted butter and stir until well blended. 
  • Gently, fold in the flour, cocoa and salt. 
  • Stir in 1 1/2 cups of the chocolate chips and 1 cup of the pecans. Spread evenly in pan. 
  • Gently and evenly drizzle melted caramel over brownie batter. With the back of a spoon, spread the caramel all over the brownie batter. 
  • Bake for 38 minutes or until set.
  •  As soon as the brownies are done, melt remaining 1/2 cup chocolate chips and drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. 
  • Cool 20 minutes at room temperature. 
  • Refrigerate for at least 1 hour or until chocolate is set, before cutting into bars.