Caramel Macchiato Brownies Recipes

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SALTED CARAMEL MACCHIATO BROWNIE CUPS



Salted Caramel Macchiato Brownie Cups image

Your favorite indulgent coffee drink comes to mind when you bite into this delicious salted caramel brownie cup.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 6

1 box (18.4 oz) Betty Crocker™ Delights Salted Caramel Brownie Mix
Water, oil and egg called for on brownie box
1 tablespoon instant espresso powder
1/2 cup semisweet chocolate chunks
1 1/2 cups Cool Whip frozen whipped topping, thawed
Unsweetened cocoa powder, if desired

Steps:

  • Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.
  • Make brownie batter as directed on box; stir in espresso powder and chocolate chunks until mixed well. Fill each muffin cup with about 2 heaping tablespoons batter. Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch. Reserve 1 tablespoon of the caramel topping in a small microwavable bowl; cover and refrigerate until ready to use. Divide remaining caramel equally among muffin cup by squeezing a small amount on top center of brownie batter.
  • Bake 18 to 22 minutes or until edges and tops are set. Cool in pan 5 minutes. Remove from pan; cool completely, at least 1 hour.
  • Before serving, heat reserved caramel topping in microwave uncovered on High 20 to 30 seconds or until drizzling consistency. Place caramel topping in resealable food-storage plastic bag. Cut off small corner of bag. Top each brownie cup with 2 tablespoons whipped topping, and drizzle with warm caramel. Sprinkle with baking cocoa.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 29 g, TransFat 0 g

CARAMEL-MACCHIATO BROWNIES -- SOUTHERN LIVING



Caramel-Macchiato Brownies -- Southern Living image

From the 2009 August Edition. Caramel? Brownies? Nuf said! To make caramel bits -- quarter 12 caramels -- I spray my knife with cooking spray first! Use the espresso powder depending on how much you want these to have a coffee flavor! Cook time is time they are in the oven -- not the time you are required to attend to them! :)

Provided by SarahBeth

Categories     Dessert

Time 1h5m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 12

4 (1 ounce) unsweetened chocolate squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup miniature marshmallow
1/2 cup caramel, bits
1 1/2 teaspoons instant espresso powder, to
1 tablespoon instant espresso powder

Steps:

  • Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  • Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
  • Whisk in granulated and brown sugars.
  • Add eggs, 1 at a time, whisking just until blended after each addition.
  • Whisk in flour, vanilla, and salt.
  • Stir miniature marshmallows, caramel bits, and instant espresso into batter.
  • Pour mixture into prepared pan.
  • Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
  • Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Ina Garten

Time 1h

Yield 12 large brownies

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran's
2 to 3 teaspoons flaked sea salt, such as Maldon

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

SALTED CARAMEL BROWNIES



Salted caramel brownies image

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

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

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

CARAMEL BROWNIES



Caramel Brownies image

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

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

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.

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