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“I got this recipe from a "Hershey's" cookbook many years ago. Its a crowd pleaser! I take this to every function, and everyone loves these brownies!”

Ingredients Nutrition


  1. Heat oven to 350°F Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
  2. Combine sugar, 2 TB of butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.
  3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.
  4. 5 minutes before brownies are done, prepare caramel topping. Combine caramels, 1/2 stick of butter, and 2 TB milk in a microwave safe bowl. Heat in 1 min intervals. Stir in between minutes. It should take about 3 minutes.
  5. Remove brownies from oven; with wooden skewer poke holes into brownie. Immediately and carefully spread caramel topping over brownie surface. Sprinkle remaining 1 cup chips and pecans over topping; Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. About 16 bars.

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