Caramel Ribbon Brownies 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 BROWNIES

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 RIBBON BROWNIES

Steps:

• In a double boiler melt caramels and 2 TBS evaporated milk.
• Mix together cake mix, remaining milk, margarine and nuts.
• Spread 1/2 of the cake mixture in a greased 13x9 pan.
• Bake 350 for 10 minutes.
• Remove from oven and sprinkle chips over top.
• Drizzle melted caramels over that.
• Carefully drop/spread remaining cake mixture over top of caramel mixture.
• bake 350 for 20 minutes more.
• Cool slightly but cut while still slightly warm, but leave in pan til serving.

CARAMEL-CASHEW BROWNIES

Steps:

• Make the brownies: Preheat the oven to 350 degrees F.
• Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
• In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
• Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
• Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
• Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.

SALTED CARAMEL BROWNIES

Steps:

• 1. NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
• 2. Caramelize the sweetened condensed milk by immersing a closed can of sweetened condensed milk on its side in a pot of water and bring to a boil. Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don't allow water to dry out; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
• 3. Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
• 4. Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
• 5. Remove from heat and slowly stir in heavy cream.
• 6. Then add Fleur de Sel.
• 7. Whisk in sour cream.
• 8. Set aside to cool.
• 9. Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
• 10. In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
• 11. Place chocolate and butter in a bowl of double boiler.
• 12. Set over simmering water, stirring occasionally until completely melted and combined.
• 13. Turn heat off and leave the bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. It should be room temperature. If not, allow to cool a few minutes.
• 14. When chocolate is at room temperature; add three eggs and whisk just until combined.
• 15. Add the remaining two eggs and whisk just until combined.
• 16. Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
• 17. Gently fold dry ingredients into chocolate mixture.
• 18. Again, do not over mix. NOTE: All this mixing is done by hand.
• 19. Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
• 20. In a zig-zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of the pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture.
• 21. Spread evenly over caramel mixture to edges of pan.
• 22. Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
• 23. Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
• 24. Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
• 25. Check these places to order the Fleur de Sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com

CREAMY CARAMEL TREASURE BROWNIES

Steps:

• Preheat oven to 350 degrees, grease or paper line 12 muffin cups.
• Place pecans in medium bowl, press brownies into pecans, coating well, place into prepared cups.
• Bake for 22-25 minutes or until edges are set, remove pan to wire rack, gently press 1 treasure into each brownie, cool completely, remove from pan.
• Microwave chocolate chips in small, heavy duty plastic bag on high power for 30 to 45 seconds;knead.
• Microwave at additional 10 to 20 second intervals, kneading until smooth, cut tiny corner from bag; squeeze to drizzle over brownies.