Chunky Caramel Nut Brownies
Chunky Caramel Nut Brownies Photo
Chunky Caramel Nut Brownies

YIELD Makes 2 dozen brownies


3/4 cup (1-1/2 sticks) butter
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1 cup all-purpose flour
1 package (14 ounces) caramels
1/4 cup whipping cream
2 cups pecan halves or coarsely chopped pecans, divided
1 package (12 ounces) chocolate chunks or chips


  1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
  2. Place butter and chocolate in large microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Stir in sugar until well blended. Beat in eggs, one at a time. Stir in flour until well blended. Spread half of batter in prepared pan. Bake 20 minutes.
  3. Meanwhile, combine caramels and cream in medium microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until caramels begin to melt; stir until mixture is smooth. Stir in 1 cup pecan halves.
  4. Spread caramel mixture over partially baked brownie base. Sprinkle with half of chocolate chunks. Pour remaining brownie batter over top; sprinkle with remaining 1 cup pecan halves and chocolate chunks. Bake 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into squares.
This recipe appears in: Brownies
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