So, I am about to break one of my biggest no no’s when it comes to desserts…nuts. That’s right in desserts, I don’t like them. It’s definitely a texture thing, there’s just something about biting into a giant walnut or pecan in a soft chewy delicious brownie or cupcake that makes me go blaaaah. Well my friends, I believe these brownies will be the one and only exception to my no nut in dessert rule, that’s how good they are.
These wonderfully delicious brownies were brought over by my mom’s bff Kim (yes the same wonderful bringer of the Easy Coconut Cake ) and she had me at caramel and brownies but when I heard pecan I was all womp, womp. Well, it was my cheat day after all, so I thought what the heck I’ll try one…oh my, I ate one, then another, and another, and, well, you get the idea.
I couldn’t tell there were even pecans in it except for the wonderful rich nutty flavor that was coming through since the nuts were chopped up so finely. I immediately called to get this recipe because I just knew I had to make these awesome brownies myself. This is a recipe that comes from her grandmother and has obviously been passed down through the family so I am grateful she was nice enough to let me share it here 🙂 These are so gooey and moist, with a rich nutty caramel flavor that is downright addicting, I urge you to make these asap.
Let’s start with the pecans…
I used a hand chopper but you can use whatever you prefer, I made sure mine were finely chopped…
All those caramels that needed to be unwrapped first…
Then place in saucepan with butter and we will pretend the milk is pictured here too…
Starting to melt, and there’s milk this time…
All melted…
Whisk your eggs and add sugar…
All mixed together…
I whisked my flour, salt and baking powder in a measuring cup…
Then place your flour mix into your egg mixture…
Mix it all together…
Now add your caramel…
Mix together…
Then add your pecans (and pretend the vanilla is pictured too)…
Mix all together…
Pour into your pan…
Bake, bake, bake…
Then enjoy!!
mmmm…
- 2/3 Cup of Caramels (I Used Kraft (11 Ounce Bag) Caramels).
- 2 Tablespoons of Milk.
- 2 Eggs.
- 3/4 Cup of Sugar.
- 6 Tablespoons of Melted Butter.
- 1/2 Teaspoon of Vanilla.
- 3/4 Cup of All Purpose Flour.
- 1/2 Teaspoon Baking Powder.
- 1/2 Teaspoon of Salt.
- 1/2 Cup of Pecans, Finely Chopped.
- 8x8 Pan.
- Preheat oven to 350 degrees F.
- With a handheld chopper, knife or food processor finely chop your pecans (or keep them larger if you prefer that size) and set aside.
- In a small saucepan over medium heat place your caramels, butter and milk stirring constantly until melted, remove from heat and set aside.
- In a larger bowl beat eggs then add the sugar and mix together, set aside.
- In a separate bowl place your flour, baking powder and salt and mix together.
- Pour the flour mixture into your egg/sugar mix and mix until combined.
- Now pour your caramel/butter mixture into your flour/sugar and mix until well incorporated.
- Now fold your pecans into your batter, then add your vanilla and mix.
- Pour your batter into your greased 8x8 pan and bake for 25-30 minutes, I took mine out at 28 so they would still be slightly gooey.
- Let cool completely and serve.
- The recipe called for 2/3 cup of caramel, but I definitely used more than that due to my love of caramel and it ended up being about 3/4 of the 11 ounce bag.