Salted Caramel Macchiato Brownie Cups Recipes

SALTED CARAMEL MACCHIATO BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.
• Make brownie batter as directed on box; stir in espresso powder and chocolate chunks until mixed well. Fill each muffin cup with about 2 heaping tablespoons batter. Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch. Reserve 1 tablespoon of the caramel topping in a small microwavable bowl; cover and refrigerate until ready to use. Divide remaining caramel equally among muffin cup by squeezing a small amount on top center of brownie batter.
• Bake 18 to 22 minutes or until edges and tops are set. Cool in pan 5 minutes. Remove from pan; cool completely, at least 1 hour.
• Before serving, heat reserved caramel topping in microwave uncovered on High 20 to 30 seconds or until drizzling consistency. Place caramel topping in resealable food-storage plastic bag. Cut off small corner of bag. Top each brownie cup with 2 tablespoons whipped topping, and drizzle with warm caramel. Sprinkle with baking cocoa.

SALTED CARAMEL BROWNIES

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-MACCHIATO BROWNIES -- SOUTHERN LIVING

Steps:

• Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
• Whisk in granulated and brown sugars.
• Add eggs, 1 at a time, whisking just until blended after each addition.
• Whisk in flour, vanilla, and salt.
• Stir miniature marshmallows, caramel bits, and instant espresso into batter.
• Pour mixture into prepared pan.
• Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
• Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

SALTED CARAMEL SKILLET BROWNIE

Steps:

• Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies. Spread in skillet.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool 45 minutes.
• Drizzle caramel topping over brownie. Sprinkle with salt. Cut into 12 wedges. Serve warm.

SALTED CARAMEL BROWNIE BITES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place mini paper baking cup in each of 32 mini muffin cups.
• Make brownie batter as directed on box for cakelike brownies. Fill each muffin cup about three-fourths full.
• Bake 18 to 21 minutes or until toothpick inserted in center of brownie bites comes out almost clean. Cool in pan 5 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 minute, stirring every 30 seconds, until caramels are melted and mixture is smooth. Let stand about 15 minutes or until no longer warm to touch.
• In another small bowl, beat softened butter with electric mixer on medium speed until fluffy. Add melted caramel mixture; beat until well blended. On low speed, beat in 1/2 cup of the powdered sugar until smooth, scraping down side of bowl occasionally. Add remaining 1/2 cup powdered sugar; beat until smooth and frosting is fluffy. Beat in 1/8 teaspoon kosher salt.
• Pipe or spread frosting onto each brownie bite. Sprinkle with a small amount of coarse sea salt.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
• In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
• In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
• Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.