Caramel-Pecan Brownies - Kraft Recipes Top
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Caramel-Pecan Brownies

Prep Time
Total Time

32 servings

Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
  • Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
  • Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

Special Equipment Needed


Try our recipe for Easy Caramel Pecan Brownies with our easy-to-use KRAFT Caramel Bits.

Cooking Know-How

Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish.

Special Extra

Toasting nuts gives them more flavor. To toast nuts, spread them in single layer on baking sheet. Bake at 350°F for 12 to 15 min. or until lightly toasted, stirring occasionally. Cool completely before using.

How to Store

Store cut brownies in tightly covered container at room temperature.


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 230
Total fat 14g
Saturated fat 5g
Cholesterol 35mg
Sodium 75mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is my favorite recipe that I have found on the site. This is my favorite recipe that I have found on the site. I always make sure not to take home any leftovers otherwise I would eat them all myself! They are always very popular with friends and it's easy to see why. I used to dread making them because even though they are so good, they were a mess to make and clean up. However, I used nonstick foil the last time and they came out beautifully! I also reduce the number of caramels to about 30-35 and reheat the remaining brownie batter for easier spreading on top of the caramel layer. Cutting them is also much less messy if you wait awhile for them to cool or put them in the refrigerator for a bit first.
Date published: 2007-07-20
Rated 5 out of 5 by from Absolutely wonderful! Absolutely wonderful! They won first place at a church bake-off, and the pan was empty! The only thing I am surprised about is that the recipe doesn't say to refrigerate. They're very sticky, and I don't see how these can possibly turn out without refrigerating for at least a couple hours. I tried to cut them without doing so, and they were an absolute mess, but after a few hours in the fridge, they turned out much better. Still stuck to the foil quite a bit, but next time I will try the non-stick foil others suggested.
Date published: 2010-09-19
Rated 5 out of 5 by from I made this recipe gluten free. I made this recipe gluten free. Substituted the 1c regular flour for 1c king arthur gluten free flour + 1tsp xanthum gum. These are really yummy gf brownies. I also cooked the bottom half for 5 minutes less than the recommended. Not hard as rock the next day. For me, the top brownie layer totally mixed with the caramel layer (unlike the picture). So, I pretty much have chocolate caramel flavor brownie topping. I was hoping for the ooey gooey yummy caramel flavoring. While the bottom layer was cooking, the top layer (waiting in the bowl), got really thick. Wondering if maybe it got too heavy and sunk into the caramel. If I try this again, I may split the recipe in half and make the top half after the bottom half is done.
Date published: 2012-09-07
Rated 1 out of 5 by from Wow, this was a truly horrible recipe. Wow, this was a truly horrible recipe. I am a seasoned baker. I bake ALL THE TIME and I know what I'm doing. But this turned out awful, and I followed the recipe to the letter. I baked it the time that it recommended. I realized after it had cooled and I tried to cut it that it was entirely too soft and stuck it back in the oven another 20 minutes. It was still too soft! More like the consistency of a stiff pudding than a brownie. It was gross and I was embarrassed to serve it. Any other recipe I've tried would be better than this.
Date published: 2010-09-18
Rated 5 out of 5 by from Way too complicated & time wasting for me to make the recipe as written, but I did use the ideas. Way too complicated & time wasting for me to make the recipe as written, but I did use the ideas. After baking in a foil lined 8 x 8 pan a "standard" brownie mix (to which I always add a cup of mini chocolate chips), I microwaved 35 Kraft Caramels with 2 tablespoons of 2% milk for 2 minutes, then stirred until they were thoroughly melted. I poured it over the cooled brownies, let it rest for an hour, then frosted. Note, leave in the pan unless serving immediately, otherwise the caramel mixture slides around.
Date published: 2007-01-24
Rated 5 out of 5 by from Absolutely FANTASTIC recipe! Absolutely FANTASTIC recipe!! Huge hit with family and friends. It was even better the second time I made it when I decided to add red marachino cherries cut in quarters after being drained to the middle layer. I also added halved marachino cherries on the top layer. As long as they're well drained, they don't affect the cooking at all. The added cherries made this recipe the "ULTIMATE CARAMEL CHERRY PECAN BROWNIES". I'm asked to make them all time by fanatical cherry loving fans. ENJOY!!
Date published: 2005-04-30
Rated 4 out of 5 by from These were absolutely delicious. These were absolutely delicious. I used much less pecans than called for, but that was because (a) I forgot I was supposed to add more before I put them in the oven and (b) wasn't sure who would be turned off by nuts. Aside from that I thought these were GREAT!! Agree with other reviewers that you may want to try not to let the caramel get all the way to the edges because it got a little hard! Will definitely make again.
Date published: 2008-12-16
Rated 5 out of 5 by from I have had this recipe for many years, I clipped it out of a magazine & my recipe is called Baker's... I have had this recipe for many years, I clipped it out of a magazine & my recipe is called Baker's Turtle Brownies. Every time I make them someone asks for the recipe, so it's great to be able to email it to them! I use the Pampered Chef Stoneware 9x13 pan whenever I make these & I don't have to use the foil, since cleanup is a breeze! I've used the milk chocolate chips for this recipe & they turn out just as good!
Date published: 2002-05-23
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