Good Eats and Sweet Treats from My Small Boston Kitchen

Caramel Bars

After a long break for the holidays, it feels like forever since I last posted a Secret Recipe Club recipe. As usual, I’m so grateful for the monthly assignment, because it keeps me in the kitchen when life otherwise seems too busy to allow it. This month I was assigned Heather’s blog It’s Yummy to My Tummy. What a fitting name! I found plenty of recipes I was interested in making, but was in a pinch the evening I decided to bake these, so I picked a recipe that seemed simple and quick.

These “Caramel Brownies” are really just blondies, zipped up with a snazzier name. Enticing, isn’t it? That’s not to say they don’t taste like caramel, because they really do, but they have the traditional glossy blondie crust on top, and the tender, chewy, buttery caramel insides. They’re good stuff.

Caramel Brownies

I used a 9 x 9 pan, and really should have used an 8 x 8, so these brownies are far too thin for my liking, but that certainly didn’t impact flavor, or the texture for that matter. If I were to make them again, I might even double the recipe and make a heartier batch in my 9 x 9 pan, but for a single batch, smaller is better!

Caramel Brownies

In place of pretzel crisps like Heather used for her brownies, I added pecans and chocolate chips. The combo was delightful! The dark chocolate cuts through some of the sweet of the brownies, and the nuts add a good crunch. Dee-licious!

Caramel Brownies

Caramel Bars


  • 1/2 cup unsalted butter
  • 1 cup plus 2 tablespoons brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of pecans, chopped
  • 1/2 cup chocolate chips (I used semisweet)


  1. Preheat oven to 350 degrees. Lightly grease an 8 x 8 pan, and set aside.
  2. In a small saucepan over medium heat, melt butter and brown sugar until dissolved. Cool slightly.
  3. In a large bowl, add the egg and vanilla, and mix together. When the butter mixture has cooled slightly, add that to the egg and vanilla, and mix to combine. Add flour, baking powder and salt, and mix again just until combined.
  4. Fold pecans and chocolate chips into batter, then pour into prepared pan. Bake in preheated oven for 20-25 minutes, until a nice golden crust has formed, and a toothpick inserted into the center comes out clean. Let brownies cool completely in pan before slicing and serving.

7 Responses to “Caramel Bars”

  1. Karen - Cinnamon Freud says:

    These look AMAZING. Love caramel so much, and these bars look chewy and wonderful

  2. Nayna Kanabar says:

    These look yummy.

  3. Deanna Segrave-Daly says:

    Caramel bars sure do sound more exotic than blondies but call them what you want, they look scrumptious. I like the adding of some whole wheat flour too.

  4. Lisa says:

    It was great to have your blog this month! You certainly know how to bake up a storm. Looks like you picked a winner for this month – chocolate and caramel – how can you go wrong! 🙂

  5. @KarenBurnsBooth says:

    These look absolutely wonderful what a great SRC pick! Karen visiting from Group C too!

  6. Liz says:

    Oh, my gosh I have to make these decadent bars!!! They look irresistible!

  7. Margaret Ortigo says:

    Made these when I had her blog, but didn’t blog, and yes, they are YUMMY!!

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