Caramel Macchiato Brownies Food

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.

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:

• 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.

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.

CARAMEL MACCHIATO

Steps:

• You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
• Remove from heat and cool.
• Store in a covered container.
• To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
• Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
• Add 3 to 4 tablespoons caramel sauce to the drink.
• Stir before drinking.

CARAMEL MACCHIATO...JUST LIKE STARBUCKS

Steps:

• To make a strong coffee, you can brew a ratio of 3 heaping tbsp of coffee to 6 cups water.
• Add vanillin to the coffee grinds before making the coffee, that way it will infuse while brewing.
• Once coffee is done brewing, place milk in a large cup and microwave until hot.
• In a tall glass combine the coffee, milk, and caramel syrup and stir well.
• Add sugar in small increments until desired sweetness is achieved, don't forget that the caramel will sweeten this beverage as well.
• Top with whipped cream and drizzle caramel.
• Enjoy!

CARAMEL MACCHIATO BROWNIES

Steps:

• Preheat oven to 350F and grease a 9x9 square pan.
• In a medium (microwave safe) bowl combine semi-sweet chips, butter, instant coffee and water. Micro. on Med-Hi until chips just begint o melt. Stir until smooth, then stir in sugar and let cool.
• Once cooled, stir in eggs and vanilla. In a small bowl mix together flour, baking powder and salt; stir into chocolate mixture. Stir in butterscotch chips. Pour into pan and bake 25-30 min's. When cool, top with icing and drizzle.
• Icing: Sift icing sugar into a small bowl then blend in butter and vanilla. Add cream and stir until soft.
• Drizzle: Melt butterscotch chips in microwave on Med. until soft; stir till smooth. Mix in icing sugar and cream. Spoon into a sandwich baggy and push drizzle into corner. Snip a small piece of corner and squeeze over icing.