Caramel Pecan Brownie Cake
This simple caramel pecan brownie cake starts by preparing a box of brownie mix using the ingredients and directions on the package.
Chopped pecans are sprinkled over the brownie batter before baking so they can get perfectly toasted in the oven.
The brownie cake is cooled completely then topped with caramel, more pecans, and mini chocolate chips.
With all the buttery caramel and toasted pecans, no one will even notice that this recipe was made with boxed brownies.
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Caramel Pecan Brownie Cake
16
servings10
minutes40
minutes1
hour20
minutesEasy brownie mix cake that is loaded with crunchy pecans then topped with a rich caramel sauce and even more pecans.
Ingredients
1 (18.3-oz) box family size brownie mix
Eggs, oil, water according to the box
1/2 cup chopped pecans, plus 2 tablespoons for topping
1/2 cup store-bought or homemade caramel sauce
Optional: 1 tablespoon mini chocolate chips for topping
Directions
- Preheat oven to 350 F. Grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, stir together brownie mix, eggs, oil, and water until just combined. Pour into the prepared pan and sprinkle with 1/2 cup chopped pecans.
- Bake 37-40 minutes, until a toothpick inserted into the center comes out clean. Allow the brownie to cool for at least 30 minutes.
- Add the caramel sauce to a microwave-safe bowl or glass measuring cup and microwave for 10-15 seconds, until spreadable. Pour onto the center of the cooled brownie and use a knife to spread the caramel sauce over the top of the brownie.
- Sprinkle with the remaining 2 tablespoons of chopped pecans and mini chocolate chips, if using.
Notes
- Cover with plastic wrap or foil and store in the refrigerator for up to 3 days.
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