- 1 1/2 cups pecans
- 1 cup (2 sticks) unsalted butter
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 (14 oz) bag of caramels, unwrapped
- 1/3 cup heavy cream
- 1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until golden brown and aromatic. Let cool and coarsely chop.
2. Line a 13×9 inch pan with foil or parchment paper and grease with butter or cooking spray. Make sure to get the sides of the pan really well so the caramel won’t stick.
3. Place chocolate and butter in a medium saucepan and set over very low heat. Stir gently until chocolate is melted and smooth. Transfer the chocolate mixture into a large mixing bowl and let it cool for 5 minutes. Add sugar, eggs and vanilla; mix for about 2 minutes with a whisk until batter is thick and glossy. Gently stir in flour and salt. Pour half of this batter (about 2 1/2 cups) into the lined pan and bake for 20 minutes. Cool for about 20 minutes while you prepare the caramel layer.
4. Add the caramels and cream to a medium saucepan, set on low heat and stir until caramels are melted and smooth. Stir half of the chopped pecans into the caramel. Pour the caramel mixture over the baked brownie layer and spread evenly. Spread the remaining brownie batter over the caramel filling. Sprinkle the chocolate chips and remaining nuts on top of the brownie batter. Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely-this will take several hours. Lift brownies from pan, remove foil, and cut brownies into squares (or whatever shape makes you happy) for serving.