Outrageous Caramel Fudge Brownies

You will be glad that you indulged in these fudgy, nutty, caramel super-size brownies.


24 servings


1 (14 ounce) bag caramels, unwrapped
1/2 cup evaporated milk (from 12-ounce can)
1 cup butter or margarine
2 cups granulated (white) sugar
2 teaspoons vanilla extract
4 eggs, slightly beaten
1 1/4 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1/4 teaspoon salt
1 (11.5 or 12 ounce) bag semi-sweet chocolate chunks (2 cups)
1 1/2 cups chopped pecans
1 teaspoon vegetable oil


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with butter, shortening, or cooking spray.

In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.

In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.

Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)

Bake for 35 to 40 minutes or until set.

In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 40 minutes
Cool Time: 20 minutes
Chill Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Betty Crocker

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