Rating: 5 stars
2 Ratings
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  • 2 Ratings

Top homemade fudgy brownies with a yummy caramel sauce and vanilla ice cream.

Source: Better Homes and Gardens


Recipe Summary

20 mins
45 mins
20 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Melt butter and chocolate in a medium saucepan over low heat. Stir in sugar, eggs, and vanilla with a wooden spoon just until combined. Stir in flour and pecans.

  • Spread batter in a greased 9x9x2-inch baking pan. Sprinkle batter with semisweet chocolate pieces. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Meanwhile for the caramel sauce, combine caramels and milk in a small saucepan. Cook and stir over medium-low heat until smooth.

  • Cut brownies into 16 bars. If desired, cut brownies in half again. Place a scoop of vanilla ice cream and one brownie or 2 halves in each serving dish. Drizzle with Caramel Sauce. Makes 16 servings.


Store brownies in an airtight container at room temperature for up to 3 days. To freeze, line the baking pan with foil, extending foil over the edges of the pan, and grease the foil. Bake the brownies in the foil-lined pan as directed, and cool completely. Using the edges of the foil, lift the uncut brownies out of the pan, place them in a freezer container or bag, and freeze up to 1 month. Before serving, thaw for 1 hour. Cut and serve as directed.

Nutrition Facts

369 calories; fat 21g; cholesterol 71mg; saturated fat 10g; carbohydrates 46g; insoluble fiber 1g; protein 5g; sodium 149mg.