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
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.
PEANUT BUTTER CARAMEL SWIRLED BROWNIES
Provided by Bobby Flay
Categories dessert
Time 2h20m
Yield 24 to 48 brownies depending on desired size
Number Of Ingredients 17
Steps:
- Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
- Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
- Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
- Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
- For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)
PUMPKIN BROWNIES
Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL BROWNIES
Irresistibly decadent, these caramel brownies are an easy throw-together dessert you can make any day of the week. Using a box of Betty Crocker™ Supreme Original Brownie Mix, chopped nuts and semisweet chocolate chips, these cake-like brownies are baked in the oven until at the last minute they're topped with even more nuts, more chocolate chips and a rich, creamy caramel sauce. So simple and easy; the only hard part is waiting for these incredible brownies to cool down before digging in and devouring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
- After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g
CARAMEL-SWIRL BROWNIES
Make and share this Caramel-Swirl Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan.
- Grease foil; set pan aside.
- In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth.
- Remove from heat.
- Stir in sugar, eggs, vanilla.
- Stir in flour just until combined.
- Spread batter evenly in the prepared pan.
- Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter.
- Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan.
- Cool in pan on a wire rack.
- Using edges of foil, lift uncut brownies out of pan; cut into bars.
- Store-place bars in a single layer in an airtight container; cover.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt.
- In a small bowl, beat egg yolk; gradually stir into the caramel mixture.
Nutrition Facts : Calories 221.5, Fat 9.3, SaturatedFat 5.2, Cholesterol 59.4, Sodium 76.9, Carbohydrate 33.3, Fiber 1.1, Sugar 24.8, Protein 3.5
More about "caramel swirl brownies recipes"
CARAMEL-SWIRL BROWNIES - BETTER HOMES & GARDENS
From bhg.com
Servings 16Total Time 25 mins
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
- In a medium saucepan, melt and stir butter and chocolate over medium-low heat until smooth. Remove from heat. Stir in sugar, eggs, and vanilla. Stir in flour just until combined.
- Spread batter evenly in the prepared pan. Top evenly with spoonfuls of the Caramel Swirl. With a thin metal spatula, swirl into batter.
- Bake in the preheated oven for 25 to 30 minutes or until top springs back when lightly touched and edges are starting to pull away from sides of the pan. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 16 brownies.
FUDGY CARAMEL BROWNIES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
- Have all of your ingredients measured, ready, and close to the pan so that they can be added immediately when it's time. Keep a constant eye on the stove. The temperature of the caramel will be very high, so keep your face and body away from the pan.
- Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
CARAMEL SWIRL BROWNIES | TASTY SEASONS
From tastyseasons.com
Reviews 2Calcium IronServings 18Category Desserts
CHOCOLATE-CARAMEL SWIRLED BROWNIES - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
BEST PEANUT BUTTER CARAMEL SWIRLED BROWNIES RECIPES
From foodnetwork.ca
CARAMEL BROWNIES (WITH BROWNIE MIX) - CAKEWHIZ
From cakewhiz.com
DECADENT CARAMEL BROWNIES - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
CARAMEL SWIRL BROWNIES { LOW CARB | KETO | GF } - TRINA …
From trinakrug.com
CARAMEL BROWNIES RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
RECIPE: ONE-BOWL CARAMEL SKILLET BROWNIE | KITCHN
From thekitchn.com
COOKIE BUTTER CARAMEL SWIRLED BROWNIES - GRUMPYSHONEYBUNCH.COM
From grumpyshoneybunch.com
CARAMEL SWIRL BROWNIES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
CARAMEL SWIRL CHOCOLATE BROWNIES RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
KRAFT CARAMEL BROWNIES RECIPE RECIPE | RECIPES.NET
From recipes.net
CARAMEL SWIRL BROWNIE CHUNK ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SALTED CARAMEL CREAM CHEESE SWIRL BROWNIES - DAVID LEBOVITZ
From davidlebovitz.com
CARAMEL SWIRL CHEESECAKE BROWNIES - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
CARAMEL BROWNIES | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love