Caramel-Stuffed Decadence Brownies

Let me begin by apologizing to your waistline.

Don’t worry, I forgive you. (That’s your waistline talking, not me.)

There. Your waistline said it forgives you because these are TOO GOOD TO PASS UP! Warm, creamy caramel sandwiched between two layers of homemade brownies, topped with a crunch of toasted pecans and gooey chocolate chips.

I took these to a ladies lunch today — you know the type where everyone eats daintily and carbs are the devil? These were gone in 10 minutes flat. They’re worth it, I promise!

Caramel-Stuffed Decadence Brownies

Caramel-Stuffed Decadence Brownies


Adapted from the lovely Anna at Cookie Madness

These are easiest to cut when they've been cooled and refrigerated...if you can wait that long.

1 cup whole pecans

12 ounces bittersweet chocolate chips

2 sticks unsalted butter

1 1/2 cups sugar

4 large eggs

1 tablespoon vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 (14 oz) bag of caramels

1/3 cup heavy cream

1 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Toast pecans on a cookie sheet for 7-9 minutes or until aromatic. Cool and chop.

Meanwhile, line a 13×9 inch pan with foil, leaving an overhang on each "short" side. (These "handles" will help you remove and slice brownies later.) Spray foil thoroughly with nonstick cooking spray, including the sides. (The caramel makes these expecially sticky.)

Place chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.

Cool for 20 minutes. While first layer cools, prepare filling.

Unwrap caramels (I make the kids do this!) and put them in a saucepan with the 1/3 cup of cream. Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.

Spread the remaining brownie mix over the caramel filling. It is kind of tricky, so do your best, but don’t worry about covering all the caramel. Scatter chocolate chips and remaining pecans over the top.

Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely (this should take a few hours). I like to cool them and then chill them because it makes slicing easier.

Lift brownies from pan and place on a big cutting board. Slice into small bars -- a little goes a long way!

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  1. Stephanie says:

    Had this for dessert at a friends house! Amazing and worth every calorie:)

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