Amelies Salted Caramel Brownies Recipes

SALTED CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
• Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
• In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
• Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
• As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
• Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

SALTED CARAMEL S'MORES BROWNIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray and line with foil leaving a 2-inch overhang on two sides (this will help you lift the brownies out to the pan). Spray the foil. Set aside.
• Put the chocolate chips and butter in a medium microwave-safe bowl and microwave for 30-second intervals until smooth, stirring between each interval.
• Add the sugar, cocoa and salt to the bowl and whisk until smooth. Allow to sit for 5 minutes so that the chocolate cools slightly. Add the eggs, one at a time, beating well between each addition, until the batter is thick and glossy. Whisk in the vanilla. Add the flour and whisk until combined. Fold in the pretzels and cookies. Spread the batter evenly in the prepared pan with a small offset spatula.
• Bake until the batter is puffed and a toothpick inserted into the center comes out with just a few moist crumbs, about 45 minutes to 1 hour, rotating the pan once halfway through the cooking time. Remove from the oven and switch on the broiler. Scatter the marshmallows on top of the brownies in an even layer, making sure the entire top is covered. Broil until the marshmallows are puffed and golden, 2 to 3 minutes (watch the marshmallows carefully so they don't burn).
• Set the pan on a cooling rack and let cool completely. Lift the brownies out of the pan using the foil and transfer to a cutting board. If the marshmallows stick to the foil, spray a small offset spatula with nonstick cooking spray and use it to gently release the marshmallows. Drizzle with the salted caramel sauce, then spray a large knife with nonstick cooking spray or grease with oil and cut the brownies into 9 to 12 pieces, cleaning the knife and greasing it again as needed. Serve immediately.

SALTED CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
• In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.
• Spoon two thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.
• Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
• Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.

AMELIE'S SALTED CARAMEL BROWNIES

Steps:

• Brownies:.
• Heat oven to 325 degrees F. Line a 9-by-13-inch pan with foil and then butter well.
• In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
• In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 25-30 minutes.
• Completely cool brownies in pan. Pour caramel glaze over brownies and cool in fridge until caramel sets. Slice into bars, about 2 inches square.
• Salted Caramel Glaze:.
• In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.