These are the most amazing decandent brownies because they have everything going for them: lots of rich chocolate, gooey salted caramel and toasty crunchy pecan nuts!

All these layers bake up into one one rich and delicious brownie that is just begging for a tall glass of milk or hot cup of coffee.

The secret to these brownies is that after baking, you should let them sit overnight and chill in the fridge before cutting. This allows all the flavors to come together and for the caramel to firm up, making cutting a whole lot easier.

But even if you can’t wait that long, they will still be delicious! Here is how you can make your own.

There basic recipe can be found here. Start by lining a 9″ x 13″ baking pan with foil and spray with Pam. Set aside. Preheat oven to 350 degrees.

In a large microwave safe bowl combine the chocolate and butter. Microwave at 1 minute intervals, making sure to stir well between each interval.

Transfer melted chocolate to the bowl of an electric mixer fitted with the whisk attachment and whisk in the sugar, eggs and vanilla until incorporated.

Mix in the flour and salt until just combined. Divide the batter in half and evenly spread one half of the batter into the prepared baking pan and bake for 18 minutes.

Remove from oven but keep the oven on! Let the brownies cool for 20 minutes.

While the brownies are cooling, toast the chopped pecans in a medium skillet or medium heat until golden brown and fragrant. Divide the nuts into two bowls and set aside to cool.

In a microwave safe bowl, mix together the caramels and cream and heat for 30 seconds at a time until smooth, mixing well between each interval. At this point I stirred around 1 tablespoon of sea salt into the melted caramel.

Stir half the nuts into the caramel and spread evenly over the cooled brownie layer. Scoop the remaining brownie batter in large spoonfuls over the caramel layer and spread evenly to cover.

Sprinkle the top with chocolate chips and remaining nuts. I also sprinkled on a few teaspoons of sea salt for a little extra flavor. Bake for 20 minutes then let brownies cool completely before cutting. Store brownies in airtight container at room temperature.

Cutting Hints: I let the brownies cool completely on a wire rack. Then I covered the pan in plastic wrap and refrigerated overnight.

The next day I quickly cut the chilled brownies into 24 squares: four down and six across. As the brownies come to room temperature the caramel with become melty and gooey and all the flavors will meld together nicely!

Store the cut brownies at room temperature. To prevent the caramel from melting all over you can individually wrap each brownie in waxed paper or place each square in its own cupcake paper before storing.

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