Caramel Layered Dark Chocolate Brownies Food

CHOCOLATE CARAMEL BROWNIES

Steps:

• Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
• Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
• In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
• Bake for 8 minutes.
• Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
• Bake for an additional 20 minutes. Remove and let cool.

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.

CARAMEL-LAYERED DARK CHOCOLATE BROWNIES

Steps:

• Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
• Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
• Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
• Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
• Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
• In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
• In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
• Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
• Caramel:
• Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
• Bittersweet Chocolate Ganache Topping:
• Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
• Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
• Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

DARK CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat your oven to 350°F. Lightly grease an 8? x 8? glass pan.
• Melt the butter in a saucepan over low heat. Remove and add the sugar, stirring to combine it all together. Return the sugar/butter mixture to the heat for about a minute or until it's hot, but not yet bubbling. Remove from heat.
• In a small bowl, add the 2 eggs and beat for about a minute. Add the cocoa powder, salt, baking powder and vanilla and beat into the eggs until smooth.
• Stir the hot sugar/butter into the egg mixture until it is all smooth.
• Add the flour and mix well.
• Add the chocolate chips and the caramel candies, just until combined.
• Pour the batter into your lightly greased 8? x 8? pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out with no loose batter. Allow to cool slightly before cutting or they will fall apart easily. Slice and serve.
• (If needed, warm up slightly on plate in microwave for about 10 seconds).

CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9x13-inch baking pan.
• Prepare brownie mix as directed on package.
• Spread 2 cups of the brownie mixture in prepared pan.
• Combine caramel topping and flour in bowl; mix well.
• Spread evenly over brownie mixture; sprinkle with coconut.
• Using a spoon, drop remaining brownie mixture on top of caramel layer.
• Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
• Cut into squares.

DARK CHOCOLATE CARAMEL BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
• Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

BROWNIE CARAMEL LAYER BARS

Steps:

• Combine caramels and the first 1/3 cup evaporated milk.
• Cook over low heat until melted.
• Grease and flour 13x9 inch pan.
• In a large bowl combine cake mix, butter, second 1/3 cup evaporated milk, and nuts.
• Stir until dough holds together.
• Press half of the dough on the bottom of the pan, bake for 6 min at 350 degrees.
• Sprinkle chocolate chips over crust.
• Spread caramel over crust.
• Press the last half of cake mixture gently on top of the caramel.
• Bake for 15-18 minute.
• Cool slightly and refrigerate.
• Cut into squares and serve with cool, creamy milk!

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.