CASHEW-CARAMEL BROWNIES
Looking for a nutty chocolate dessert using Betty Crocker™ Supreme triple chunk brownie mix? Then check out this brownie recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. Spread in pan. Sprinkle remaining 1/3 cup cashews evenly over batter.
- Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 20 g, TransFat 0 g
CARAMEL BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
- In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
- Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
- Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
- Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
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
CARAMEL-CASHEW BROWNIES
These brownies include a fusion of sweet caramel and nuts.
Provided by Food Network
Categories dessert
Time 1h50m
Yield Ten 2-inch brownies
Number Of Ingredients 13
Steps:
- Make the brownies: Preheat the oven to 350 degrees F.
- Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
- In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
- Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
- Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
- Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.
CHOCOLATE CARAMEL BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.
- In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.
- Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.
- Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.
CARAMEL CASHEW CHEWIES
Caramels, cashews and chocolate chunks make any gray day something special in this recipe from Amber Kieffer of Aurora, Colorado. Let the kids unwrap all those caramels, counting as they go, to see who unwraps the most.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine flour and oats; gradually add to creamed mixture. , Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a small saucepan, combine caramels and cream. Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews. , Bake for 8-10 minutes or until chocolate is melted. Cool on a wire rack before cutting.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 89mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY CARAMEL CASHEW BROWNIES
Oreos lend flavor and texture to these moist, fudgey brownies. They seem soft, but they're still easy to cut and handle once they've cooled. If baking at high altitude, use the lower of the measurements given for butter, sugar, and baking powder. Cook time includes time for caramel to set.
Provided by littleturtle
Categories Bar Cookie
Time 2h25m
Yield 36-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease & flour a 13x9-inch baking pan.
- In a 1-qt, microwavable bowl, combine baking chocolate, 2/3 cup chocolate chips, and butter, and microwave on HIGH, stirring every 30 seconds, until melted and smooth (1 1/2-2 minutes).
- Allow to cool slightly (about 5 minutes).
- In a large bowl, beat eggs, sugar, and vanilla at medium speed of electric mixer until smooth.
- Add melted chocolate and beat until well blended.
- Add flour, baking powder, and salt, and beat at low speed until mixed.
- Stir in crushed cookies and remaining chocolate chips by hand.
- Pour batter into prepared pan and spread.
- Bake until the edges begin to pull away from the sides of the pan and the center is set (when a toothpick inserted in the center of the pan comes out just slightly moist) (30-40 minutes); don't overbake.
- Immediately sprinkle rolos on top of hot brownies and let stand until the caramels soften (10 minutes).
- Pull tip of toothpick through softened candy to spread and swirl (won't completely cover tops of brownies).
- Sprinkle with cashews and cool until set (1 hour).
- Cut into serving sized pieces.
SALTED CARAMEL BROWNIES
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 16 larger or 32 bite-sized brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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FUDGY-CARAMEL CASHEW BROWNIES RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F (325°F for dark pan). Grease and flour 13x9-inch pan. In 1-quart microwavable bowl, place bittersweet chocolate, butter and 1 cup of the chocolate chips. Microwave uncovered on High 1 1/2 to 2 minutes, stirring twice, until melted and smooth. Cool slightly, about 5 minutes.
- In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until smooth. Add cooled chocolate mixture. Beat until well blended. Add flour, baking powder and salt. Beat on low speed until blended. By hand, stir in cookies and remaining chocolate chips. Pour into pan.
- Bake 35 to 40 minutes or until edges begin to pull away from sides and center is set. Do not overbake. Immediately sprinkle candy on top of hot brownies. Let stand 10 minutes or until completely softened. Pull tip of toothpick through softened candy to spread and swirl. (It won’t completely cover top). Sprinkle with cashews. Cool until set, about 1 hour. For brownies, cut into 6 rows by 6 rows.
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