Total Time
35mins
Prep 10 mins
Cook 25 mins

Not much more work and way better than a box!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan.
  2. Mix the sugar, butter, eggs, and cocoa until just blended.
  3. Slowly add flour and one teaspoon of the vanilla. Mix until just blended. Spread batter in pan.
  4. In saucepan over low heat melt caramels, with can of evaporated milk and remaining teaspoon of vanilla extract.
  5. Bake brownies for 5 minutes.
  6. Remove from oven and pour all but a 1/4 cup of the caramel over the brownies. Cut caramel into brownies with a knife. Pour chopped pecans over brownies and gently press into brownie batter.
  7. Bake about 20 more minutes. Do not over bake. Let cool on wire rack.
  8. Once brownies have cooled drizzle remaining caramel over the top. Let set for at least 10 minutes before cutting.

Reviews

(2)
Most Helpful

Sorry this was disappointing. The texture wasn't what I was expecting.

Shasha September 13, 2008

Thanks a lot, I really miss my husband since he DIED AND WENT TO BROWNIE HEAVEN! This was REALLY easy to make--especially since I cheated a little. Instead of melting the caramels, I used a jar of caramel ice cream topping. I also used half sugar and half Splenda, and white whole wheat flour instead of all-purpose. (You have to use just a TAD less flour then, so it doesn't get to dry.) Thank you hauska, this was an easy recipe, and a hit with DH and my visiting father-in-law. It goes well with a scoop of vanilla ice cream too!

yogiclarebear April 02, 2007

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