Make ultimately indulgent brownies by starting with a brownie mix and adding caramel, nuts, and extra chocolate.
Heat oven to 325°F (350°F for glass pan). Line an 8-inch square pan with foil, allowing some to extend over the edges of the pan. Grease the bottom and sides with shortening or cooking spray. Make the brownie batter as directed on the box. Remove 1 cup of the brownie batter; set aside. Spread the remaining batter in the pan. Bake 15 minutes (12 minutes for glass pan).
Meanwhile, in a small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
Pour the caramel over the partially baked brownie; carefully spread on the top. Sprinkle 1/4 cup of the pecans over the caramel. Drop remaining brownie batter by spoonfuls onto the caramel layer; spread evenly. Sprinkle the chocolate chunks and remaining 1/4 cup pecans on top of the batter.
Bake 35 to 38 minutes longer (29 to 32 minutes longer for glass pan) or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool 1 hour at room temperature on a cooling rack. Refrigerate 1 hour before serving. Using the foil to lift, remove the brownies from the pan, and peel away the foil. Cut into 4 rows by 4 rows. Store covered at room temperature.
Let kids help unwrap the caramels for these brownies—just make sure a few don’t go missing!
