Pecan Brownies with Caramel

Pecan Brownies with Caramel

Saucepan Brownies

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  • ⅓ C butter or margarine
  • 2 T cocoa powder
  • 2 T vegetable oil
  • 1 C Pioneer® Sugar
  • 2 eggs
  • ½ tsp. vanilla
  • ¾ C flour
  • ¼ tsp. salt
  • ½ C nuts, chopped (pecan or walnuts)


  1. Preheat oven to 375° F. Grease an 8 x 8-inch baking pan; set aside.
  2. Melt butter, cocoa powder and oil in a large saucepan over low-heat stirring frequently.
  3. Remove from heat and add Pioneer® Sugar, eggs, vanilla, flour, salt and nuts; stir well. Pour into prepared pan.
  4. Bake for 25-30 minutes, until brownies are firm and begin to pull away from the sides. Cool and cut into small squares.

Cook's Note

You can add more nuts or chocolate chips into the batter but don’t melt the chips. These are so rich and sweet and easy to make, when my kids were small, these were their favorites. I had 5 kids and had to triple this recipe!! Great for brownie sundaes, can top with chocolate frosting, but don’t really need it. ENJOY!
Saucepan Brownies
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