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.
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<\/a>These wonderfully delicious brownies were brought over by my mom’s bff Kim (yes the same wonderful bringer of the Easy Coconut Cake<\/a> ) 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.
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<\/a>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 \ud83d\ude42  These are so gooey and moist, with a rich nutty caramel flavor that is downright addicting, I urge you to make these asap. 
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Let’s start with the pecans…<\/p>\n

<\/a>I used a hand chopper but you can use whatever you prefer, I made sure mine were finely chopped…<\/p>\n

<\/a>All those caramels that needed to be unwrapped first…<\/p>\n

<\/a>Then place in saucepan with butter and we will pretend the milk is pictured here too…<\/p>\n

<\/a>Starting to melt, and there’s milk this time…<\/p>\n

<\/a>All melted…<\/p>\n

<\/a>Whisk your eggs and add sugar…<\/p>\n

<\/a>All mixed together…<\/p>\n

<\/a>I whisked my flour, salt and baking powder in a measuring cup…<\/p>\n

<\/a>Then place your flour mix into your egg mixture…<\/p>\n

<\/a>Mix it all together…<\/p>\n

<\/a>Now add your caramel…<\/p>\n

<\/a>Mix together…<\/p>\n

<\/a>Then add your pecans (and pretend the vanilla is pictured too)…<\/p>\n

<\/a>Mix all together…<\/p>\n

<\/a>Pour into your pan…<\/p>\n

<\/a>Bake, bake, bake…<\/p>\n

<\/a>Then enjoy!!<\/p>\n

<\/a>mmmm…<\/p>\n

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Caramel Pecan Brownies<\/div>\t

2015-03-01 17:39:29<\/div>\t\t

Ooey gooey caramel pecan brownies so delicious you won't be able to have just one.<\/div>\t

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Ingredients<\/div>\t\t\t

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1. 2\/3 Cup of Caramels (I Used Kraft (11 Ounce Bag) Caramels).<\/li>\t\t\t\t
2. 2 Tablespoons of Milk.<\/li>\t\t\t\t
3. 2 Eggs.<\/li>\t\t\t\t
4. 3\/4 Cup of Sugar.<\/li>\t\t\t\t
5. 6 Tablespoons of Melted Butter.<\/li>\t\t\t\t
6. 1\/2 Teaspoon of Vanilla.<\/li>\t\t\t\t
7. 3\/4 Cup of All Purpose Flour.<\/li>\t\t\t\t
8. 1\/2 Teaspoon Baking Powder.<\/li>\t\t\t\t
9. 1\/2 Teaspoon of Salt.<\/li>\t\t\t\t
10. 1\/2 Cup of Pecans, Finely Chopped.<\/li>\t\t\t\t
11. 8x8 Pan.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t

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    1. Preheat oven to 350 degrees F.<\/li>\t\t\t\t
    2. With a handheld chopper, knife or food processor finely chop your pecans (or keep them larger if you prefer that size) and set aside.<\/li>\t\t\t\t
    3. In a small saucepan over medium heat place your caramels, butter and milk stirring constantly until melted, remove from heat and set aside.<\/li>\t\t\t\t
    4. In a larger bowl beat eggs then add the sugar and mix together, set aside.<\/li>\t\t\t\t
    5. In a separate bowl place your flour, baking powder and salt and mix together.<\/li>\t\t\t\t
    6. Pour the flour mixture into your egg\/sugar mix and mix until combined.<\/li>\t\t\t\t
    7. Now pour your caramel\/butter mixture into your flour\/sugar and mix until well incorporated.<\/li>\t\t\t\t
    8. Now fold your pecans into your batter, then add your vanilla and mix.<\/li>\t\t\t\t
    9. 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.<\/li>\t\t\t\t
    10. Let cool completely and serve.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t

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        1. 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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
           HOLLY'S CHEAT DAY https:\/\/www.hollyscheatday.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

           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…<\/p>\n

           Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":1826,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,4],"tags":[],"yoast_head":"\n