Caramel Pecan Brownies

May 9, 2010 / By Foodland

Caramel Pecan Brownies

Heavenly, to say the least!
Course Dessert
Servings 9 Servings


  • 1 Betty Crocker Super Moist German Chocolate Cake Mix, 18.25 oz.
  • 0.75 cup melted butter
  • 1/3 cups evaporated milk
  • 1 cup pecans, chopped
  • 10 ounces Werther's originals individually wrapped caramels
  • 1/3 cups evaporated milk
  • 0.75 cup Nestle chocolate chips


  1. Preheat oven to 350°.
  2. spray a 9"x9" square cake pan with non-stick coating.
  3. Combine the cake mix, melted butter and 1/3 cup evaporated milk.
  4. Mix well and pour 2/3 of the mixture into the prepared cake pan and spread evenly.
  5. Evenly distribute the chopped pecans over the cake batter and press into the mix.
  6. Bake for 8-10 minutes.
  7. Remove from the oven and cool completely.
  8. In a saucepan combine the unwrapped caramels and 1/3 cup evaporated milk.
  9. Completely melt caramel on low heat until mixture is smooth.
  10. Pour over the cooled cake.
  11. Sprinkle the chocolate chips over the caramel and spoon the remaining cake mix onto the chips.
  12. Bake for 15-18 minutes.
  13. Remove from the oven and cool.
  14. Cut and serve plain, with whipped cream topping or vanilla ice cream.
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