“From the Cookbook "Chocolate Collection" and oh so gooey good!”
1hr 5mins

Ingredients Nutrition

  • 1 (12 ounce) jarhot caramel ice cream topping
  • 1 14 cups flour, divided
  • 14 teaspoon baking powder
  • 1 dash salt
  • 4 ounces squares unsweetened baking chocolate, coarsely chopped
  • 34 cup margarine
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 34 cup semi-sweet chocolate chips
  • 34 cup pecans, chopped


  1. Preheat oven to 350º. Spray a 13x9 pan.
  2. Combine caramel topping and 1/4 cup flour in small bowl. Set aside.
  3. Combine remaining flour, baking powder and salt in a small bowl and mix well.
  4. Place chocolate and margarine in a microwave safe bowl and heat on high 2 minutes. When finished stir until chocolate is completely melted.
  5. Stir sugar into chocolate. Add eggs and vanilla and mix well. Add flour mixture stirring until well blended.
  6. Soread evenly into pan and bake 25 minute Immediately spread caramel over brownies and sprinkle with pecans and chocolate chips.
  7. Return to oven for another 20-25 min, or until topping is golden brown and bubbling. Do not overbake!
  8. Cool on wire rack and cut. Store tightly covered at room temp, or freeze up to 3 months.

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