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These rich and gooey brownies are so good, I make them year-round.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 each) equals 168 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 138 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Caramel Pecan Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p58
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Reviewed on Apr. 26, 2012 by dcburk1966
<p>Made this twice and both times they came out good. First time I had trouble with the caramels, I had a hard time getting them to melt , it was clumpy. The second time I microwaved them longer and turned out great. I also greased and lined the pan with wax-paper and greased that because the first time they stuck to the pan and was hard to cut at the edges.</p>
Reviewed on Jan. 27, 2012 by Sueinne
Love this recipe but I substitute salter peanuts for the pecans. It always goes fast.. Reminds many of snickers
Reviewed on Nov. 16, 2010 by bosmom50
Wonderful! The most difficult part is unwrapping the caramels. I took some to work and everyone wanted the recipe.
Reviewed on Sep. 28, 2010 by rouwhorst
I make this often and is a big favorite. I line the pan with foil before greasing and dusting with cocoa powder. Then refridgerate to chill it, so I can just lift it from the pan and peel away the foil to cut more easily. Otherwise, they are very gooey and restick back together.Also a dark chocolate type cake mix tastes great too!
I make this often and is a big favorite. I line the pan with foil before greasing and dusting with cocoa powder. Then refridgerate to chill it, so I can just lift it from the pan and peel away the foil to cut more easily. Otherwise, they are very gooey and restick back together.
Also a dark chocolate type cake mix tastes great too!
Reviewed on Sep. 02, 2010 by quiltinggal
Super fast and easy and delicious!!!!
Reviewed on Mar. 14, 2010 by short on time
Very rich and sweet. Next time I will try it with ice cream. Yummy.
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