Stuffed Pecan Caramel Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings (8 per pan)
This recipe makes TWO 8 inch round pans of brownies. Perfect for entertaining. Also, freezes well.
For the Brownies
  • 1 cup butter
  • ⅓ cup cocoa powder
  • 1½ cups all purpose flour
  • 2 cups sugar
  • ½ teaspoon salt
  • 4 large eggs
  • 1 tablespoon vanilla
  • 2 cups chopped raw pecans (divided)
for the caramel layer
  • 1 (11 oz) bag Kraft Caramel pieces (or similar)
  • ⅓ cup cream
  1. Line 2 (8 inch) round cake pans with parchment paper. Lightly grease the parchment paper (the caramel layer is sticky!). Preheat oven to 350 degrees Fahrenheit.
  2. Prepare the Brownie batter: In a saucepan over medium-low heat, or in a microwavable bowl, melt the butter. Whisk in the cocoa powder until smooth. Set aside.
  3. Whisk together the flour, sugar, and salt. Add the eggs and stir until a thick batter forms. Gently stir in the vanilla and melted butter/cocoa mixture until well combined. Do this by hand (no electric mixers) and stop as soon as it is incorporated.
  4. Spread approximately 1 cup of batter into each of the prepared pans. The batter is thick, but if you work it with a spatula for a minute or so, you can get it spread evenly in the pans. Bake for 20 minutes, or until top is firm to the touch.
  5. Just before the first brownie layer is done baking, combine the caramel and cream in a microwavable bowl. Heat on high for about 3 minutes, stirring every 30 seconds until mixture is creamy and smooth. Stir in 1 cup of the chopped pecans.
  6. Remove parbaked brownie layers from the oven. Spread the caramel pecan layer evenly over the top. Then, spread the remaining brownie batter over the top in each pan (some caramel may poke through - no problem) and sprinkle with the remaining 1 cup of chopped nuts.
  7. Return to oven and bake for an addtional 20 to 25 minutes or until baked through and firm to the touch.
  8. Let brownies cool on a wire rack for at least 15 minutes before removing from pan. If you remove them too soon, they will fall apart (and I figured this out the hard way). Serve with ice cream.
  9. Note: In the pictures above, I drizzled caramel over the top as well. This looks great in the pictures but was a little bit overkill with the rich caramel layer inside the brownies.
I find the Kraft Caramel Bits in the baking section at my local grocery store, and Walmart, and Target.
Recipe by Some the Wiser at