Caramel Nut Brownie Cookies Recipes

CARAMEL BROWNIES

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.

CARAMEL COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
• Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
• Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.

CARAMEL BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine brownie mix and flour in a large bowl with a rubber spatula.
• Add the eggs and melted butter to the brownie mix mixture. Combine with a rubber spatula. It will be a little wetter than normal cookie dough.
• Scoop three tablespoons of mix and form a ball. Press a hole into the middle of the ball to form an indent. Place a caramel in the indent and cover it with the dough. Repeat this process with all of the dough.
• Place the dough balls on the prepared baking sheets about 3 inches apart. Place in the freezer until firm, about 20 minutes.
• Bake for 15-17 minutes. Watch these carefully because if they are overbaked, they will be very hard. The edges should be just set and the top should be a little loose, but not wet. If any caramel spilled out of the cookies, scrape the caramel off of the pan before it hardens.
• Sprinkle with flaked salt, if using. Cool on the pan on a wire rack for 5 minutes. Transfer to the wire rack and let cool. You can eat them while warm, but be prepared for a messy cookie. If you are enjoying them later on, refresh in the microwave for a few seconds to allow the caramel to get melty. Amazing when served as an ice cream sandwich!

CARAMEL NUT BROWNIE COOKIES

Steps:

• Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
• Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
• Drop large tablespoons of dough onto prepared baking sheets.
• Press four caramel squares and some pecan pieces into the top of each.
• Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.

ULTIMATE CARAMEL NUT BROWNIE

Steps:

• Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
• Spread 1/2 of the batter in baking pan.
• Bake 25 minutes or until batter is firm to the touch.
• Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
• Whisk until smooth.
• Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
• Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
• Bake an additional 30 minutes. Cool in pan.
• Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
• Cut into 24 fudgy brownies.

CARAMEL NUT BROWNIE CUPS

Steps:

• Make shells:
• Preheat oven to 350°F.
• In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool. In a food processor finely grind 1/2 cup almonds with flour and salt. Reserve remaining almonds for topping brownie cups. Finely chop chocolate. In a small saucepan melt butter and remove pan from heat. Add chocolate and stir until smooth. In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well. Chill dough until just firm, about 30 minutes.
• Roll level tablespoons dough into balls and lightly press balls into thirty-two 1/8-cup mini-muffin cups (1 3/4 inches across top and 3/4 inch deep). With thumb make a 1/3-inch-deep indentation in center of each ball. Chill shells 1 hour.
• Make filling:
• In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt. Transfer caramel filling to a glass measure and cool 10 minutes.
• Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking). Chill brownie cups, loosely covered, at least 2 hours and up to 1 day.
• Preheat oven to 350°F.
• Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble. Transfer pans to a rack and top brownie cups with reserved almonds. Cool brownie cups completely in pans. With a sharp thin knife loosen brownie cups and lift out of pans. Brownie cups keep in an airtight container at cool room temperature 5 days.

CARAMEL MACADAMIA NUT BROWNIES

Steps:

• Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture., Pour into prepared pan. Bake at 325° for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat., In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly., Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325° for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.