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 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.
CARAMEL-FILLED BROWNIES
This is a delicious recipe that I found in the Mrs. Fields Cookie Book. I have made it several times and the brownies have always turned out moist and tasty with a gooey ribbon of caramel through the middle. It's a little extra work as the caramel is made from scratch, but it is very worth it. Hope you enjoy!
Provided by Chef Schellies
Categories Bar Cookie
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease an 8x8 inch baking pan.
- In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
- In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
- Slowly add the 1 1/2 cups white sugar.
- Add vanilla and mix well.
- Add the chocolate-butter mixture and beat on medium until uniform.
- Add the flour and mix on low speed until just combined. Do not overmix.
- Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
- Bake 15-20 minutes or until the top is firm.
- Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
- Increase the heat to high and boil 1 1/2 minutes.
- Remove from heat and stir in cream. Keep warm.
- Spread warm caramel evenly over top of baked brownie layer.
- Pour remaining half of brownie mixture over caramel, smoothing the top.
- Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
- Cool brownies in pan, then cut into squares.
- I think these are best served chilled.
Nutrition Facts : Calories 266.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 70.7, Sodium 98.8, Carbohydrate 36.1, Fiber 1.2, Sugar 24.1, Protein 3.6
CARAMEL-FILLED BROWNIES
This recipe for Caramel-Filled Brownies is the Original Caramel Creams® Brownie Recipe from the Goetze family. You must try this rich, fudgy brownie is filled with a mouth-watering layer of vanilla caramel.
Provided by Caramel Creams
Categories Dessert
Time 1h10m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
- Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
- Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.
Nutrition Facts : Calories 493.1, Fat 25.5, SaturatedFat 14.8, Cholesterol 108.6, Sodium 338.5, Carbohydrate 65.5, Fiber 1.9, Sugar 51.1, Protein 6.2
SALTED CARAMEL BROWNIES
Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.
Provided by Almond Breeze
Categories Chocolate Brownies
Time 2h50m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
- In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g
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CARAMEL FILLED BROWNIES - BROWNIES STUFFED WITH CARAMEL
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4/5 (4)Total Time 55 minsCategory DessertCalories 587 per serving
- Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking pan with foil and grease the foil REALLY WELL, like coat it until it's dripping in butter or cooking spray. Set aside.
- Combine butter and chocolate in a heatproof bowl on a make-shift double boiler. Heat, stirring occasionally, until all is completely melted and smooth. Remove the bowl from the heat.
- Whisk in sugar, eggs, and vanilla until well incorporated. Then whisk in flour and salt until just combined.
- Spread about half the brownie batter into the bottom of the prepared pan and bake for 20 minutes. Remove from oven (keep the oven on) and let the brownie layer cool for 20 minutes.
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