Brownies can make almost anything better. Brownies with caramel and pecans certainly will make you forget your troubles just for a moment while you savor this wonderfully rich dessert. My sister’s husband was going to be gone for a week so I thought she could use this little pick-me-up treat on her first night alone. Because this recipe makes a 9×13 pan I even shared with other family members and everyone gave it 2-thumbs up!
1 (19.8 oz) box Honeyville Fudge Brownie Mix
4 Tbsp Honeyville Powdered Whole Egg
3/4 cup Water
1/3 cup Vegetable Oil
1 cup Caramel Topping
2/3 cup Chopped Pecans
In a medium bowl mix brownie mix, powdered eggs, water, and vegetable oil by hand. Stir until well blended.
Reserve one cup of the brownie batter and set aside.
Stir in the pecans to the remaining brownie batter in the bowl.
Pour batter into a greased 9×13 pan, making sure to spread it all the way to the edges.
Evenly pour the caramel topping over the brownie batter.
Spoon the reserved brownie batter in dollops over caramel.
Take a knife and lightly swirl everything together, creating a marbled effect. I think it is easiest if you just run the knife back and forth a few times going East and West and then a few times going North and South.
Bake in a preheated oven at 350 degrees for about 30 minutes. Cool completely before cutting.
Trust me, the brownies are better once they have cooled for a bit. The caramel is lava hot! But once they have cooled you get to enjoy this super chocolatey-rich dessert.
Chocolate has to be everybody’s best friend in the food world. I mean it plays nice with peanut butter, it gets along with caramel, does wonders with all types of nuts, pairs well with mint, and even content dipped in fruit. It is yummy hot, cold, room temperature, etc. It’s like the peace-keeper of the dessert kingdom!
I really enjoyed these brownies…and may have snuck in a bite or two more after breakfast and then again after lunch. Which is something to note that they are great the next day too!