• Cooking Time: 20
  • Servings: 16
  • Preparation Time: 15


  • 1/2 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/2 cup miniature semisweet chocolate pieces
  • Caramel Topping
  • Chopped pecans


  • Preheat oven to 350 degree F. Grease a 9X9X2-inch baking pan; set aside.
  • In a medium saucepan, combine butter and chocolate; heat and stir over low heat until melted.
  • Add granulated sugar, eggs, and vanilla.
  • Using a wooden spoon, beat lightly just until combined.
  • Stir in flour and the 1/2 cup nuts.
  • Spread batter in prepared pan.
  • Sprinkle chocolate pieces over the top.
  • Bake for 20 minutes.
  • Cool in pan on a wire rack.
  • Drizzle brownies with Caramel Topping and sprinkle with additional chopped nuts.
  • Cool in pan.
  • Cut into bars.
  • Caramel Topping: Unwrap all the vanilla caramels in a 6 1/4-ounce package. In a small saucepan, combine caramels and 2 tablespoons milk. Cook and stir over medium-low heat until smooth.
  • Makes: 16 brownies
  • To Bake Ahead: Bake as directed; do not cut into bars.
  • Cover pan; chill for up to 2 days.


Categories: Brownie  Dessert  Mixer  Oven  Stove 

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