CARAMEL BROWNIES
Caramel Brownies are the perfect way to satisfy your sweet cravings. Rich chocolate, sandwiches ooey gooey sweet caramel for the best brownies EVER!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350. Grease a 9x13 pan and set aside.
- Melt the caramel and 1/3 cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
- In a mixing bowl combine cake mix, 1/3 cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
- Remove pan from oven and sprinkle chocolate chips.
- Pour the caramel on top of the chocolate chips.
- Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
- Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.
Nutrition Facts : Calories 365 kcal, Carbohydrate 24 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
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.
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 BROWNIES
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges.
- In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk.
- In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined.
- Split the dough in half. Press half of it into the lined pan.
- Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel.
- Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel.
- Slice them into small bars. Serve and enjoy!
Nutrition Facts : Calories 248 cal
THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
- Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
- Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
- Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
- Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
- Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams
PRALINE BROWNIES
Brownies with a crunchy praline topping. I cut them into squares and freeze what we don't eat in the first couple of days.
Provided by gailanng
Categories Bar Cookie
Time 35m
Yield 18 brownies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Grease the bottom only of a 13x9 inch baking pan.
- Place brownie mix into a large bowl. Stir in eggs, oil and water; mix until well combined. Spread evenly over bottom of baking pan.
- In a separate bowl, mix together praline topping ingredients until crumbly. Sprinkle evenly over the top. A small corner may be left uncovered with the topping as a spot to test for doneness.
- Bake 28 - 30 minutes; do not overbake. Check corner with a pick for doneness; it should come out clean with no crumbs attached.
- Cut into squares. Freezable.
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 12 large brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1-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.
- 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.
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
CARAMEL PRALINE BROWINES
These delicious brownies taste similar to pralines. They are very sweet and rich so cut them in small squares.
Provided by Beth Henry
Categories Cookies
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x 13 baking pan with non stick cooking spray.
- 2. Melt butter. Pour into mixing bowl and add the box of brown sugar and eggs.Stir in the flour.salt and pecans.
- 3. Pour into prepared pan and bake at 350 for 25-30 minutes. Bake until light brown and edges pull away from the pan slightly. About 5 minutes before the brownies are done start making the icing.
- 4. For the icing melt butter and dark brown sugar in a medium sized heavy sauce pan over low heat. Stir in the milk or cream. Bring to a boil,stirring constantly . Boil for one minute. Remove from heat.
- 5. Stir in vanilla and then beat in sifted powdered sugar until well mixed and smooth. Pour over the hot brownies.
- 6. Let the brownies cool and the icing set up for at 2-3 hours before cutting. I have also used icing with a sheet cake made from a butter recipe yellow cake mix and to make praline thumbprint cookies.
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BEST CARAMEL BROWNIES - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (6)Total Time 55 minsCategory DessertCalories 359 per serving
- Preheat oven to 350°F. Line an 8x8 square pan* with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Lightly grease the foil/parchment.
- Microwave caramels and cream until melted and smooth. After the brownies have cooled for 30 minutes, drizzle the topping over the whole pan of brownies, then immediately sprinkle with flaky sea salt. Allow the brownies to finish cooling completely on the cooling rack.
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