• Cooking Time: 40 minutes
  • Servings: 18 about
  • Preparation Time: 20 - 30 minutes


  • 1 bag (14oz) caramels, unwrapped
  • 1/2 cup evaporated milk (I used low-fat, 'cause that was on hand)
  • 1 cup butter (melted)
  • 2 cups sugar
  • 1 tbsp instant espresso powder (I like adding it, you can leave it out)
  • 2 tsp vanilla
  • 4 eggs, slightly beaten
  • 1 1/4 cups flour
  • 3/4 cup baking cocoa (I used Ghiradelli dark)
  • 1/4 tsp salt
  • 1 bag (2 cups) semi-sweet chocolate chips
  • 1 1/2 cups chopped pecans (any type of nut will do)
  • 1 tsp vegetable oil


  • Heat oven to 350 degrees.
  • Grease bottom and sides of rectangular pan (13x9).
  • Heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
  • Melt butter in large saucepan over low heat, remove from heat.
  • Stir in sugar, espresso powder, vanilla and eggs until well blended.
  • Stir in flour, cocoa and salt.
  • Add in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans.
  • Spread evenly in prepared pan.
  • Gently and evenly drizzle melted caramel over batter.
  • Bake 35-40 minutes or until set.
  • Heat remaining 1/2 cup chocolate chunks and the oil in small saucepan over low heat, stirring frequently until smooth.
  • Drizzle melted chocolate over warm brownies.
  • Sprinkle with remaining 1/2 cup pecans; press in lightly.
  • Cool 20 minutes on counter.
  • Then transfer to refrigerator for 1 hour and 30 minutes or until chocolate is set.
  • Cut into squares.


I have been searching for these Caramel Brownies since Thanksgiving. I adjusted the recipe to fit my memory of how they tasted.

Categories: Bar  Brownie 

Author Credit: Original recipe courtesy of: Betty Crocker Cookies & Bars Aug. 2004

Website Credit:

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!