CARAMEL BROWNIES III
This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle.
Provided by Mary Lewno
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
- In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
- Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
- Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 33.4 g, Cholesterol 18.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 266.8 mg, Sugar 23.5 g
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.
BROWNIE PUDDLE
Steps:
- All ingredients should be at room temperature.
- Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce.
BROWNIE PUDDLE (WITH CARAMEL VARIATION)
Provided by Rose Levy Beranbaum
Categories Milk/Cream Chocolate Dessert Bake Cream Cheese Pecan Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Equipment
- A 9 1/2-inch fluted tart pan, with removable bottom, bottom greased, lined with parchment,* and then lightly sprayed with Baker's Joy or nonstick vegetable spray.
- Preheat the oven to 325°F at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.
- Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly. Cool completely.
- In a double boiler over hot water or in a microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.
- Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
- Place the prepared tart pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.
- Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1 inch from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.
- MAKE THE GANACHE PUDDLE
- While the brownie is baking, prepare the puddle. Melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture is not entirely smooth), return it to the heat and stir until totally fluid and uniform in color.
- As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2-inch diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 little holes. Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganache until slightly rounded on top (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.)
- Unmold the tart. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with nonstick vegetable spray, and set it on top of the tart. Invert the tart, peel off the parchment, and reinvert it onto a serving plate.
- To serve, use a thin sharp knife to cut wedges.
- VARIATIONS
- CARAMEL VARIATION: Caramel blends perfectly with the chocolate and pecans and is wonderful both at room temperature and refrigerated, when it becomes more sticky and chewy. Make a half recipe of the Caramel Sauce and use it in place of the chocolate puddle glaze. It is easiest to pipe it into the holes. The caramel will pipe when warm or at room temperature.
- MOCHA VARIATION: Two tablespoons of Medaglia d'Oro instant espresso powder can be added with the cocoa to give the brownie a slightly bitter coffee edge.
- STORE
- Wrapped tightly in plastic wrap and stored in an airtight container, room temperature, up to 1 week; refrigerated, up to 1 month; frozen, several months. Try it frozen or chilled if you like a chewy brownie, at room temperature for a softer, creamier texture.
- POINTERS FOR SUCCESS
- Make the holes in the brownie for the puddles as soon as it is removed from the oven to prevent the crust from cracking. Fill them as soon as possible so the ganache melts and settles smoothly into the openings.
- *A 9-inch parchment circle is the perfect size because the bottom of the tart pan is slightly smaller, so that the parchment goes a very little way up the sides, preventing any leaking.
BROWNIES WITH CARAMEL SAUCE
Make and share this Brownies With Caramel Sauce recipe from Food.com.
Provided by Marinos Kyriakopoul
Categories Dessert
Time 39m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- Melt the chocolate and the margarine on a bain marie and transfer the mixture in an other large bowl.
- Blend the sugar and the eggs untill they smooth.
- Combine the sugar-eggs mix on chocolate-margarine and mix them untill they smooth.
- After that add the flour and mix once again until you have a homogenized mixture.
- Empty the mixture on a buttered and sugared baking pan (at this point you ca now add the chopped hazelnuts).
- Baking time: approximately 25 mins in 185'C.
- For the caramel sauce combine all the ingredients, except the milk and the vanilla extracts, on a pan and let them boil for 4-10 mins in medium temperature. After that add the milk and the vanilla extracts and mix.
Nutrition Facts : Calories 410.9, Fat 26.9, SaturatedFat 12.5, Cholesterol 67.9, Sodium 142.9, Carbohydrate 43.9, Fiber 4.1, Sugar 27.2, Protein 6.8
BROWNIE PUDDLE
This brownie, baked in a tart pan, gets its moistness from cream cheese and its fudginess from the best-quality cocoa and chocolate. Little puddles of ganache are poured into holes made in the brownie, after it has baked, with the handle of a wooden spoon. Chocolate doesn't get much better than this. From The Pie and Pastry Bible, By Rose Levy Beranabaum
Provided by Steve_G
Categories Bar Cookie
Time 55m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- -------------brownie-----------.
- Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with Baker's Joy or nonstick vegetable spray.
- Preheat oven to 350 degrees.
- Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
- Cool completely.
- In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
- If using a double boiler, transfer the mixture to a bowl.
- Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
- (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla.
- When incorporated, beat in the cream cheese until only small bits remain.
- Add the flour and salt and mix only until the flour is fully moistened.
- Stir in the nuts.
- Place the prepared tart pan on a cookie sheet to catch any possible leaks.
- Scrape the batter into the pan and spread it evenly.
- It will fill the pan almost to the top.
- Bake for 30-35 minutes or until the batter has set.
- A toothpick inserted 1 inch from the side should come out clean.
- The mixture will puff and rise a little above the sides but sinks on cooling.
- -------------GanachePuddle-----------.
- While the brownie is baking, prepare the puddle.
- Melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
- Add the cream and stir gently until the mixture is smooth and dark.
- As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
- Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
- Place the pan on a wire rack and cool completely.
- The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
- Unmold the tart.
- When puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
- Inver the tart, peel off the parchment, and reinvert it onto a serving plate.
- To serve, use a sharp knife to cut wedges.
Nutrition Facts : Calories 531, Fat 40.1, SaturatedFat 19.3, Cholesterol 158, Sodium 85.1, Carbohydrate 41.6, Fiber 3.5, Sugar 30.7, Protein 6.8
CARAMEL BROWNIES I
This recipe is a family favorite, I hope you will like them as much as we do. Enjoy!
Provided by Sue
Categories Desserts Cookies Filled Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan.
- Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 6 minutes.
- Melt the caramels and the remaining evaporated milk.
- Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 71.4 g, Cholesterol 36.8 mg, Fat 28.2 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 12.8 g, Sodium 495.2 mg, Sugar 51.5 g
More about "brownie puddle with caramel variation food"
CARAMEL FILLED BROWNIES - BROWNIES STUFFED WITH CARAMEL
From tablefortwoblog.com
4/5 (4)Total Time 55 minsCategory DessertCalories 587 per serving
- Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking pan with foil and grease the foil REALLY WELL, like coat it until it's dripping in butter or cooking spray. Set aside.
- Combine butter and chocolate in a heatproof bowl on a make-shift double boiler. Heat, stirring occasionally, until all is completely melted and smooth. Remove the bowl from the heat.
- Whisk in sugar, eggs, and vanilla until well incorporated. Then whisk in flour and salt until just combined.
- Spread about half the brownie batter into the bottom of the prepared pan and bake for 20 minutes. Remove from oven (keep the oven on) and let the brownie layer cool for 20 minutes.
CARAMEL BROWNIES (WITH BROWNIE MIX) - CAKEWHIZ
From cakewhiz.com
5/5 (2)Total Time 30 minsCategory DessertCalories 321 per serving
- Use a spatula to spread half of the batter in a rectangle pan (Dimensions: 9x13) that's been lined with aluminum foil and greased with oil.
- Bake the layer for 12-15 minutes at 350 degrees F until the top is firm and brownie is partially baked.
- While that's baking, add caramels, condensed milk, butter in a mixing bowl and heat in microwave, mixing often, until mixture is smooth. It should be thick. You can also add a little sea salt to make salted caramel, if you like.
CARAMEL STUFFED BROWNIE BITES - AVERIE COOKS
From averiecooks.com
CARAMEL BROWNIE BUGLES - SIMPLY GLORIA
From simplygloria.com
CARAMEL BROWNIES | RECIPETIN EATS
From recipetineats.com
CARAMEL BROWNIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST CARAMEL BROWNIES RECIPE | THE RECIPE CRITIC
From therecipecritic.com
QUICK + EASY CARAMEL BROWNIE RECIPES AND IDEAS
From pillsbury.com
CHOCOLATE CARAMEL BROWNIES WITH BROWNIE MIX RECIPES
From yummly.com
FUDGE BROWNIES WITH CARAMEL SWIRL | SERENA BAKES …
From serenabakessimplyfromscratch.com
DECADENT CARAMEL BROWNIES RECIPE- CREATIONS BY KARA
From creationsbykara.com
CARAMEL BROWNIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROWNIE AND BOURBON CARAMEL TRIFLE | RICARDO
From ricardocuisine.com
CARAMEL BROWNIES - INSANELY GOOD
From insanelygoodrecipes.com
BROWNIE WITH CARAMEL DRIZZLE - FUNCAKES
From funcakes.com
YES, YOU SHOULD BE POURING CARAMEL ON YOUR BROWNIES | FOOD
From foodandwine.com
CARAMEL BROWNIES WITH NUTELLA & JERSEY CARAMELS - BAKE PLAY SMILE
From bakeplaysmile.com
CARAMEL BROWNIES - RECIPE GIRL®
From recipegirl.com
FUDGY BROWNIE PIE WITH CARAMEL SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
BROWNIES WITH CARAMEL SAUCE - STAR FINE FOODS
From starfinefoods.com
FUDGY CHOCOLATE CARAMEL BROWNIES - TAKE TWO TAPAS
From taketwotapas.com
CARAMEL BROWNIES - GIRL. INSPIRED.
From thegirlinspired.com
DECADENT CARAMEL BROWNIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
BROWNIE PUDDLE FROM: THE PIE AND PASTRY BIBLE, ROSE LEVY …
From mimbly.com
CARAMEL BROWNIES RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
CARAMEL BROWNIES • LOVE FROM THE OVEN
From lovefromtheoven.com
CARAMEL FILLED BROWNIES - DAMN DELICIOUS
From damndelicious.net
CARAMEL BROWNIES FROM SCRATCH (SO EASY!) - OH SWEET BASIL
From ohsweetbasil.com
NUTTY CARAMEL BROWNIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
FUDGY BROWNIES WITH CARAMEL - JENNY IS BAKING
From jennyisbaking.com
CARAMEL BROWNIE RECIPE WITH CAKE MIX! {BEST BROWNIES EVER}
From thefrugalgirls.com
GOOEY CHOCOLATE CARAMEL BROWNIES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SALTED CARAMEL FUDGE BROWNIES - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
THE ULTIMATE FUDGY CARAMEL BROWNIES - AVERIE COOKS
From averiecooks.com
CARAMEL BROWNIES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SALTED CARAMEL BROWNIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
FROM-SCRATCH CARAMEL BROWNIES | MEL'S KITCHEN CAFE
From melskitchencafe.com
7 VARIATIONS ON THE TRADITIONAL BROWNIE RECIPE ... - ALL WOMEN'S TALK
From cooking.allwomenstalk.com
BROWNIES WITH CARAMEL BUTTERCREAM - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.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