Caramel Brownie Pie Food

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 BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
• In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
• Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
• Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

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.

BROWNIE CARAMEL WALNUT PIE

Steps:

• Preheat oven to 325 degrees.
• Brush 2 tbsp of melted butter onto pie crust, moistening crust.
• Sprinkle nuts into pie shell.
• In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted.
• Pour caramel sauce over walnuts, completely covering.
• In bowl, combine egg,remaining butter and remaining condensed milk; mix well.
• Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool.
• Stir in chocolate into dairy mixture very throughly.
• Pour mixture over caramel layer.
• Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester).
• Cool.
• Serve warm
• Footnotes.
• *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!

CHEWY CARAMEL BROWNIE PIE

Steps:

• 1. Heat oven to 350 in 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted.
• 2. Stir in remaining brownie ingredients. Spread batter into greased 9" pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch.
• 3. Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.
• 4. Remove brownie from oven; spread melted caramel mixture over entire baked brownie.
• 5. Sprinkle with pecans and chocolate chips. Return to oven. Bake for 3 to 5 minutes or until caramel mixture is bubbly.
• 6. Let stand 30 to 45 minutes, cut into wedges. Serve warm with ice cream.

CARAMEL BROWNIE PIE

Steps:

• Use room temp butter or melt on high for 30 seconds in the microwave.
• In the same big bowl add all of the ingredients and mix well.
• Preheat oven to 350 degrees.
• Grease a pie dish or a 9X9 glass baking dish.
• Pour brownie batter into baking dish.
• Make a double batch of the Caramel Sauce.
• Pour about 1/3 cup of caramel sauce over the top of brownie batter and run a knife through the batter.
• Place in the oven.
• Bake at 350 degrees for 35-38 minutes.
• Allow to cool for 10 minutes.
• Top with more Caramel Sauce & or whipped cream & nuts!
• ENJOY!

CHEWY CARAMEL BROWNIE PIE

Steps:

• heat oven to 350*F.
• in 2 qt saucepan combine butter and unsweetened chocolate. cook over medium heat, stirring occasionally until melted.
• stir in remaining brownie ingredients.
• spread batter into greased 9" pie pan. bake for 20 to 25 minutes or until brownie is firm to the touch.
• meanwhile, in 1 qt saucepan cook caramels and whipping cream over medium heat, stirring occasionally until caramels are melted.
• remove brownie from oven, spread melted caramel mixture over entire baked brownie.
• sprinkle with pecans and chocolate chips.
• return to oven, bake for 3 to 5 minutes or until caramel mixture is bubbly.
• let stand 30 to 45 minutes, cut into wedges, serve warn with ice cream.

SALTED CARAMEL BROWNIES

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.