Brownies With Caramel Sauce Food

CARAMEL BROWNIES

Steps:

• Make the caramel sauce:  I use this caramel recipe . It comes together in about 10 minutes. Once finished, let cool to room temperature and then place in the fridge to fully chill before making the brownie batter.
• Prep dry ingredients: In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside.
• Drizzle with more caramel and enjoy: Let brownies cool in the pan on a wire cooling rack to until room temperature. Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt. Serve.

HARD CORE BROWNIES WITH CARAMEL SAUCE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside.
• In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top.
• Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans.
• Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream.
• Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it.
• As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter). The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream

BROWNIES WITH CARAMEL SAUCE

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.

TOUCHDOWN BROWNIES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well.
• Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven.
• Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired.
• In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
• Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool.

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.

BROWNIES WITH SALTED CARAMEL SAUCE

Steps:

• For brownies:
• Preheat oven to 350°F. Coat an 8x8x2" baking pan with nonstick spray. Dust with cocoa powder, tapping out excess. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
• Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.
• Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top.
• Bake brownies until a tester inserted into the center comes out with some moist crumbs attached, 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Cut brownies into 16 squares.
• For caramel sauce and assembly:
• Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to mediumhigh and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.
• Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.
• Drizzle caramel sauce over brownies and sprinkle with sea salt.
• DO AHEAD: Brownies can be made 1 day ahead. Cover and keep at room temperature. Caramel sauce can be made 1 week ahead. Let cool. Cover and chill. Reheat before using.

CHOCOLATE AND CARAMEL BROWNIES

Steps:

• Preheat oven to 180 degrees. Grease and line a 20x30cm baking tin.
• Start by making your caramel. Place butter in a saucepan and melt over medium-low heat.
• Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.
• Remove from heat and stir in vanilla and salt to taste. Pour into jar. Let cool slightly before using.
• Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
• Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it's melted, then remove from the heat and stir in the sugar.
• Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture.
• Bake the brownies in the oven for about 20 minutes, leave to cool for 1 hour then cut into squares and serve with the remaining caramel sauce.

CARAMEL BROWNIES III

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.

MALTED PEANUT BUTTER BROWNIE WITH SALTED CARAMEL SAUCE

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line a 20cm square cake tin with baking parchment. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, or do this in short bursts in the microwave.
• Beat the eggs and sugar together in a large bowl using an electric whisk for 3 mins until light and fluffy. Sift over the cocoa, then add the flour and malted milk powder. Fold everything together quickly, then scoop half of the mixture into the tin. Dot over spoonfuls of the peanut butter, then scoop the rest of the brownie mixture over the top and gently ripple the two together using a cutlery knife or skewer. Bake for 30 mins until the brownies are set and slightly cracked on top. Leave to cool completely in the tin.
• If you're making the sauce, tip the sugar and cream into a small pan and bring to the boil, then reduce the heat to low and simmer, stirring until you have a thick toffee sauce. Season with a pinch of sea salt. Cut the brownies into squares and serve with ice cream and the warm sauce, if you like. Will keep in an airtight container for up to three days.