CARAMEL-WALNUT BROWNIES
Chewy, moist brownies? Yes. Chewy moist brownies with caramel, nuts and candy-coated chocolate pieces? Heck yes.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 32 servings, 1 brownie each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs; mix well. Blend in flour.
- Pour half the batter into prepared pan. Bake 25 min. Meanwhile, microwave caramels and whipping cream in microwaveable bowl 2 min. or until caramels are completely melted and mixture is well blended when stirred.
- Pour caramel sauce over brownie. Sprinkle with half each of the nuts and candy-coated chocolate pieces; top with spoonfuls of remaining brownie batter. Sprinkle with remaining nuts and candy-coated chocolate pieces.
- Bake 25 min. or just until top is firm to the touch. (Do not overbake.) Cool completely. Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL WALNUT BROWNIES
The brownie recipe is "Brownies Cockaigne" from the Joy of Cooking. I had to adapt the directions a bit to make them more readable in this format. They are absolutely the BEST brownies I've ever had. They're more fudgey and dense than cakey. I've added all kinds of things to this brownie recipe and it's always turned out good. The addition of caramel was all mine, though, so I feel like I can take a bit of the credit!
Provided by Teresa in CO
Categories Bar Cookie
Time 55m
Yield 1 13 x 9 pan, 18-24 serving(s)
Number Of Ingredients 8
Steps:
- This recipe has appeared in Joy since the original edition. Have all ingredients at room temperature. Position a rack in the center of the oven. Preheat oven to 350* F. Line a 13 x 9- inch baking pan (I always use Pyrex) with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by 2 inches.
- In a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
- Remove from heat and set butter and chocolate aside until completely cool.
- Once cool, stir in sugar and vanilla.
- Stir in eggs until well-combined.
- Add flour and walnuts and stir until just combined (be careful not to overmix!).
- Scrape the batter into the pan and spread to the edges.
- Once level, drizzle caramel ice cream topping over brownies in a swirly pattern or zig-zag. Be careful not to get too much syrup in one spot, or it'll make a delicious, gooey hole in the finished brownies. The syrup will make a slight indentation into the brownies as they bake.
- Bake until the center of the pan is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 23-28 minutes.
- Remove the pan to a cooling rack and let stand several hours until completely cool.
- Using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
- **Helpful hint: Using a plastic knife will keep the brownies from sticking to the knife!***.
Nutrition Facts : Calories 259.9, Fat 13.8, SaturatedFat 6, Cholesterol 60.6, Sodium 34.3, Carbohydrate 33.5, Fiber 1.7, Sugar 22.6, Protein 4
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
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
CHEWY, SALTY PEANUTTY CARAMEL BROWNIES
These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield forty-eight 1 1/2-inch squares
Number Of Ingredients 13
Steps:
- For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
- Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
- For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
- Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
- Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
- Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
- When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.
CARAMEL BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h10m
Yield 16 brownies
Number Of Ingredients 9
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 COCONUT BROWNIES
These are very rich, decadent brownies.
Provided by mommylady2010
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
- Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
- Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 45.5 g, Cholesterol 51.4 mg, Fat 15.8 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 187.3 mg, Sugar 33.3 g
BROWNIE CARAMEL WALNUT BARS
Make and share this Brownie Caramel Walnut Bars recipe from Food.com.
Provided by Shasha
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Line 9-inch baking pan with foil extending over edges. Grease and flour.
- Combine sugar, butter, and water in medium saucepan, and cook over low heat stirring constantly.
- Remove, immediately add 1 cup chocolate chips and stir until melted.
- Beat in eggs and vanilla until well-blended.
- Stir together flour, baking soda, and salt; stir into chocolate mixture.
- Spread batter in pan, bake 15-20 minutes until brownies begin to pull away from pan.
- Remove brownies from oven; immediately spread caramel topping.
- Sprinkle remaining chips and nuts over topping.
- Cool completely in pan on wire rack. Cut into bars.
Nutrition Facts : Calories 142.8, Fat 8.8, SaturatedFat 3.5, Cholesterol 20.2, Sodium 51.7, Carbohydrate 16.4, Fiber 1.2, Sugar 12, Protein 2.2
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.
ULTIMATE CARAMEL NUT BROWNIE
These are yummy, but only if you like brownies with nuts and caramel!! I make these and they dissappear quickly!! :)
Provided by babygirl65
Categories Bar Cookie
Time 1h15m
Yield 24 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
- Spread 1/2 of the batter in baking pan.
- Bake 25 minutes or until batter is firm to the touch.
- Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
- Whisk until smooth.
- Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
- Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
- Bake an additional 30 minutes. Cool in pan.
- Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
- Cut into 24 fudgy brownies.
CARAMEL BROWNIES
Caramel Brownies are the perfect way to satisfy your sweet cravings. Rich chocolate, sandwiches ooey gooey sweet caramel for the best brownies EVER!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350. Grease a 9x13 pan and set aside.
- Melt the caramel and 1/3 cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
- In a mixing bowl combine cake mix, 1/3 cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
- Remove pan from oven and sprinkle chocolate chips.
- Pour the caramel on top of the chocolate chips.
- Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
- Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.
Nutrition Facts : Calories 365 kcal, Carbohydrate 24 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
BROWNIE CARAMEL WALNUT PIE
Brownies, Caramel and Walnuts all wrapped up in one is a slice of heaven on a plate. Uber rich and decadent, every sweet tooth will ask for the recipe!! *WARNING-You will go experience eurphoria/nirvana after having one bite!!* Quick and easy! Great with a scoop of vanilla ice cream!!
Provided by Wicked Creations
Categories Dessert
Time 50m
Yield 1 9, 8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 637.2, Fat 33.7, SaturatedFat 13.2, Cholesterol 57.1, Sodium 357.8, Carbohydrate 81.1, Fiber 2.5, Sugar 66.9, Protein 9.8
THE BEST CARAMEL BROWNIES
This is an easy recipe to make for those unexpected needs that arise. I always keep the ingredients on hand. Everyone always requests this recipe.
Provided by DiAnna2
Categories Bar Cookie
Time 38m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix (by hand) cake mix with 1/4 cup evaporated milk and 1/2 cup melted butter; add nuts if using.
- Batter will be stiff.
- Press half of batter into bottom of 9 x 13-inch pan. I use wax paper and a small rolling pin to make this process easier.
- Bake at 350° for 8 minutes.
- Meanwhile, melt caramels with 1/2 cup evaporated milk in microwave or in double boiler.
- Remove bottom layer from oven and sprinkle with chocolate chips, then drizzle with caramel.
- Top with remaining batter by rubbing batter between fingers and dropping evenly (will not cover completely).
- Bake 18- 20 minutes.
- Let cool before cutting.
CARAMEL CHUNK BROWNIES
Caramel and chocolate come together for this super simple and succulent dessert!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
- Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
- Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
- Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 57.7 g, Cholesterol 0.2 mg, Fat 15 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 194 mg, Sugar 11.1 g
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
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
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- Preheat the oven to 350°. Unwrap caramels, and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside.
- Combine remaining 1/3 cup milk, the cake mix, and next 3 ingredients; stir just until blended. Spread half the dough into a lightly greased 9" square pan. Chill remaining dough. Bake at 350° for 10 minutes. Cool in pan on a wire rack 5 minutes.
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- Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
- In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
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- In a large microwave-safe bowl, combine butter, sugar, cocoa, optional salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
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- Preheat the oven to 350 degrees F. Line an 8X8 baking pan with parchment paper or foil (line the sides as well).
- In a large mixing bowl, whisk the butter, eggs, sugar and vanilla extract until they are well combined.
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- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl. Heat for 1 minute, then stir to combine. Heat for another minute until the mixture is very warm/hot to the touch.
- Mix in the eggs and vanilla until fully combined, then fold in the flour. Fold in the chocolate chips, being sure not to let them fully melt into the batter.
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- Chop the walnuts and set aside. Heat the chocolate and butter in a double boiler until the butter is just melted.
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- Preheat oven to 350°F with rack in center position. Using baking spray or softened butter, lightly grease an 8-inch square baking pan. Line pan with parchment paper, letting ends extend over rim of pan. (This will enable you to easily lift the brownies from the pan.)
- Stir together sugar, 1/2 cup water, and corn syrup in a small saucepan. Cook, without stirring, until mixture boils and turns amber in color, about 10 minutes. Remove caramel from heat, and immediately drizzle in cream, stirring constantly. (It will bubble and sputter, but the cream will halt the cooking process and prevent the caramel from taking on further color and burning.) Stir in butter and kosher salt, and return saucepan to heat over medium. Simmer 1 minute, allowing caramel to thicken slightly. Transfer to a bowl.
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