Bars and Brownies/ Recipes

Caramel Fudge Brownies

Fudgy brownies hit a whole new level when they are  topped with gooey caramel, chocolate chips and chopped pecans. These Caramel Fudge Brownies are a sure-fire hit!

caramel fudge brownies



What did you bake over the weekend? I was in bar-baking-mode! My dear friend’s daughter got married on Saturday, which meant they were having a post-celebration brunch on Sunday. This meant baking for a crowd was required…yay! Bars are always a good thing to have for larger gatherings. They are easy to serve, easy to eat and because there are SO many options, you are certain to have something for everyone. In fact, I had a hard time deciding which kinds of bars to make. I didn’t want anything that needed to stay chilled, since it was going to be warm and they were eating outside. I wanted a recipe that made at least a 9×13-inch pan size. And above all, I wanted something everyone would love (and possibly request the recipe for) since I am all about sharing recipes! These Caramel Fudge Brownies fit the bill on all accounts!

caramel fudge brownies

The brownie layer has nearly a cup of cocoa in the batter, so it is super chocolatey. Don’t worry that a lot of cocoa powder in a recipe can sometimes make baked goods dry, ¬†we have plenty of moisture in the batter. There are 4 eggs and a whole cup of butter, so the brownie layer stays nice and moist. I know that’s a lot of eggs and butter, but we are making dessert here. And if you are going to eat dessert, make sure it’s worth it..and this one definitely is!

Next, just to be sure the brownie crumb is extra fudgy (in case you were still worried) over a cup of chocolate chips gets stirred into the batter. So are we good on chocolate? I think so…let’s go onto nuts.

These are also LOADED with pecans. If you aren’t a pecan fan, you can substitute walnuts…no worries there! Just don’t skimp on the nuts, as they add a whole lotta flavor and a nice bit of crunch to each bite. If you aren’t on a time crunch, taking a little extra time to toast the pecans adds even more nutty flavor.

So, we’ve discussed chocolate and nuts, but what makes these Caramel Fudge Brownies superstars in the world of brownie recipes? It’s what goes on top.

caramel fudge brownies

Can you just look at that? A WHOLE bag of caramels gets melted with cream and poured over the batter before baking to create a caramel layer that is outrageously good. The caramel layer is just the perfect amount, so that the brownies are gooey, but still are easy to cut and hold there shape on a platter. On top of that, you are going to sprinkle MORE chocolate chips and nuts! This all bakes into a brownie that is over-the-top!

Fudgy. Nutty. Gooey. And full of caramel goodness. Turn your oven on and mix up some of these Caramel Fudge Brownies for family and friends. Oh…and be ready to handout the recipe! Happy Baking!

Yields 36 brownies

Caramel Fudge Brownies
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  • 1(11oz) bag caramels, unwrapped
  • 1/3 cup half and half cream or evaporated milk
  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs, slightly beaten
  • 1 tablespoon vanilla
  • 1 1/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 (12oz) pkg. semisweet chocolate chips, divided
  • 1 1/2 cups chopped pecans, divided


  1. Heat oven to 350 degrees F. Grease bottom and sides of 9x13-inch pan; set aside.
  2. In small saucepan, heat caramels and cream over low heat, stirring often, until smooth and melted; set aside.
  3. In large bowl, mix melted butter, sugar, eggs and vanilla until well blended. Stir in flour, cocoa and salt; mix well.
  4. Stir in 1 1/4 cups chocolate chips and 1 cup chopped pecans.
  5. Spread batter evenly in pan. Gently and evenly pour melted caramel over batter. (The caramel will completely cover the batter).
  6. Sprinkle top with remaining nuts and chocolate chips.
  7. Bake 35-40 minutes, until set.
  8. Remove from oven and cool completely before cutting. To speed up the cooling process, brownies can be refrigerated for 90 minutes, until set. Store at room temperature.

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