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
GHIRADELLI CHOCOLATE SEA SALTED CARAMEL BROWNIE
I know a lot of You cooks have tried Salted caramel brownies before, Let Me show You a quick shortcut way for same cost, less measuring way with the best dark chocolate going. YUMMMMY!!! Love ghiradelli chocolate, We use in culinary school. A great chocolate product a few pantry items and You have the best semi-homemade brownies,...
Provided by Lisa G. Sweet Pantry Gal
Categories Cakes
Time 50m
Number Of Ingredients 5
Steps:
- 1. Mix Your chocolate brownies according to package adding a teaspoon espresso powder. After mixed add chopped up candy bar and fold in.
- 2. Spray bottom of brownie pan and add batter. Sprinkle some sea salt on top now before baking or after with more caramel sauce. Bake at 325 for 30-40min. When cooled You can drizzle more caramel and sea salt, this is optional.
CHOCOLATE CARAMEL BROWNIES (WITH GHIRARDELLI SQUARES)
These Chocolate Caramel Brownies (with Ghirardelli Caramel Squares) are truly decadent and easy to make - what more could you want?! They combine the wonderful flavors of premium dark chocolate and Ghirardelli Chocolate Caramel Squares for a rich, fudgy treat that goes over well with everyone.
Provided by Amy Desrosiers
Categories Dessert
Number Of Ingredients 10
Steps:
- Be sure your oven is preheat to 350 degrees F. and adjusted to the center rack position. Line a 9 x 9 pan with parchment paper and set aside.
- In a 2-quart sauce pan, over medium heat, melt the butter. Once melted, remove the pan from the heat and stir in the sugar, and chocolate chips. Whisk until combined, and thick.
- Transfer chocolate mixture to a large mixing bowl. Add eggs one at a time, stirring between each, and then mix in the extract.
- Add the flour, cocoa powder, salt, and baking powder. Using a wooden spoon, mix until just combined. You should see no more flour streaks.
- Pour batter into parchment-lined pan and bake for 35-40 minutes. These will look a little under baked, but they are just fudgy and will form as they cool.
- Cool brownies for 15 minutes before adding Ghirardelli Chocolate Caramel Squares. Allow brownies to full cool for an additional 45 minutes before removing them from the pan and cutting.
Nutrition Facts : ServingSize 1 brownie, Calories 649 kcal, Carbohydrate 82 g, Protein 8 g, Fat 36 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 137 mg, Sodium 181 mg, Fiber 5 g, Sugar 62 g, UnsaturatedFat 12 g
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
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