“Better Homes and Gardens”
1hr 30mins
16 brownies

Ingredients Nutrition


  1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth.
  2. Remove from heat; cool.
  3. Preheat oven to 350°; line an 8x 8 inch baking pan with foil, extending foil over edges of pan.
  4. Grease foil; set pan aside.
  5. Stir the sugar into the cooled chocolate mixture in saucepan.
  6. Add the eggs, one at a time, beating with a wooden spoon just until combined; stir in vanilla.
  7. In a small bowl, stir together the flour and baking soda.
  8. Add flour mixture to chocolate mixture, stirring just until combined.
  9. Stir in 1/2 cup of pecans and 1/2 cup of chocolate chips.
  10. Spread batter evenly in prepared pan; bake for 30 minutes.
  11. Cool in pan on wire rack.
  12. Meanwhile, in a small saucepan, stir caramels and milk over med-low heat until melted and smooth.
  13. Spread mixture over cooled brownies; sprinkle top with remaining 1/2 cup pecans.
  14. In a saucepan, melt the remaining 1/4 cup chocolate chips over low heat, stirring constantly until melted and smooth.
  15. Drizzle chocolate over top of brownies.
  16. Let stand for 2 hours before serving.
  17. Using edges of foil, lift the brownies out of the pan; cut into bars just before serving.
  18. To store-cover pan of brownies; place pan in refrigerator for up to 3 days; before serving, let brownies stand at room temperature for 30 minutes.

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