• 2 cups flour
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup water
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 (11 ounce) bag caramel bits (divided)


  • 1/2 cup butter
  • 2 Tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • Toppings:
  • 1 cup milk chocolate chips
  • 2/3 cup pecans (chopped)
  • 1/3 cup caramel ice cream sauce


  1. Heat oven to 400 degrees.
  2. In a large mixing bowl, combine the flour and the sugar.
  3. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  4. Pour boiling mixture over the flour and sugar in the bowl.
  5. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
  6. Add in about 1 1/2 cups of the caramel bits, stir until well combined, in the batter.
  7. Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
  8. Bake for 15-18 minutes or until brownies test done in center.
  9. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
  10. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
  11. Pour warm frosting over brownies as soon as you take them out of the oven.
  12. While the frosting is still hot, sprinkle on the rest of the caramel bits (about 1/2 cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
  13. Let cool and cut into 40 bars.

This article and recipe adapted from this site

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