CARAMEL CENTER BROWNIES WITH WALNUTS
This was from a Taste of Home Christmas book and the cook is Clara Bakke from MN.
Provided by Jane Whittaker
Categories Other Desserts
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. In a large bowl beat sugar, cocoa, oil, eggs and milk.
- 2. Combine the flour, salt, and baking powder. Gradually add to egg mixture until well blended.
- 3. Fold in chocolate chips and walnuts, reserving 1/2 cup for center of brownies.
- 4. Spoon 2/3 of batter into a 9x13 pan, and bake at 350 degrees for 12 minutes.
- 5. Meanwhile put unwrapped caramels in a large glass bowl with the sweetened condensed milk. Zap for 3 minutes occasionally stirring until caramels are melted.
- 6. Pour Carmel layer over baked brownie layer.
- 7. Sprinkle walnuts over all.
- 8. Drop remaining batter by teaspoons over the Carmel layer, smooth the chocolate, and then carefully swirl with a knife.
- 9. Bake 35-40 minutes longer or until a toothpick inserted in the center does out with moist crumbs, do not over bake.
- 10. Cool on a wire rack.
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL WALNUT BROWNIES
The brownie recipe is "Brownies Cockaigne" from the Joy of Cooking. I had to adapt the directions a bit to make them more readable in this format. They are absolutely the BEST brownies I've ever had. They're more fudgey and dense than cakey. I've added all kinds of things to this brownie recipe and it's always turned out good. The addition of caramel was all mine, though, so I feel like I can take a bit of the credit!
Provided by Teresa in CO
Categories Bar Cookie
Time 55m
Yield 1 13 x 9 pan, 18-24 serving(s)
Number Of Ingredients 8
Steps:
- This recipe has appeared in Joy since the original edition. Have all ingredients at room temperature. Position a rack in the center of the oven. Preheat oven to 350* F. Line a 13 x 9- inch baking pan (I always use Pyrex) with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by 2 inches.
- In a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
- Remove from heat and set butter and chocolate aside until completely cool.
- Once cool, stir in sugar and vanilla.
- Stir in eggs until well-combined.
- Add flour and walnuts and stir until just combined (be careful not to overmix!).
- Scrape the batter into the pan and spread to the edges.
- Once level, drizzle caramel ice cream topping over brownies in a swirly pattern or zig-zag. Be careful not to get too much syrup in one spot, or it'll make a delicious, gooey hole in the finished brownies. The syrup will make a slight indentation into the brownies as they bake.
- Bake until the center of the pan is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 23-28 minutes.
- Remove the pan to a cooling rack and let stand several hours until completely cool.
- Using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
- **Helpful hint: Using a plastic knife will keep the brownies from sticking to the knife!***.
Nutrition Facts : Calories 259.9, Fat 13.8, SaturatedFat 6, Cholesterol 60.6, Sodium 34.3, Carbohydrate 33.5, Fiber 1.7, Sugar 22.6, Protein 4
CARAMEL-WALNUT BROWNIES
Chewy, moist brownies? Yes. Chewy moist brownies with caramel, nuts and candy-coated chocolate pieces? Heck yes.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 32 servings, 1 brownie each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs; mix well. Blend in flour.
- Pour half the batter into prepared pan. Bake 25 min. Meanwhile, microwave caramels and whipping cream in microwaveable bowl 2 min. or until caramels are completely melted and mixture is well blended when stirred.
- Pour caramel sauce over brownie. Sprinkle with half each of the nuts and candy-coated chocolate pieces; top with spoonfuls of remaining brownie batter. Sprinkle with remaining nuts and candy-coated chocolate pieces.
- Bake 25 min. or just until top is firm to the touch. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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