Carmelastic Fantastic Brownie Food

FANTASTIC BROWNIES

Steps:

• In a saucepan, add the caramels and 1/2 cup sweetened condensed milk.
• Cook and stir constantly over low heat until caramels are melted and mixture is smooth; keep warm.
• In a big mixing bowl, add the cake mix, remaining sweetened condensed milk, and butter.
• Beat with an electric mixer on medium speed until well combined.
• Add in pecans; stir to combine.
• Press 3 cups dough onto the bottom of a greased 13x9 inch baking pan.
• Bake at 350° for 10 minutes.
• Take partially baked brownie from oven.
• Drizzle caramel mixture over the top.
• Sprinkle chocolate morsels over caramel.
• Crumble remaining dough evenly over the top.
• Bake for 15 more minutes (will puff while baking and fall during cooling).
• Let cool in the pan on a wire rack.

SALTED CARAMEL FROSTED BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
• In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
• In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
• Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
• For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
• For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
• To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.

CARMELASTIC FANTASTIC BROWNIE

Steps:

• Preheat oven to 350*.
• Place caramels and condensed milk in heavy pan, cook over low heat, stirring often, till caramels are melted and blended well.
• While caramels are cooking --
• Place Crisco in heavy pan over low heat till melted -- set aside -- to cool.
• Beat sugar,and eggs and then add cocoa powder, milk and cooled crisco, blend well and set aside.
• Sift flour, salt and baking powder and add t chocolate mixture, beating well.Stir in chocolate chips and 1/2 cup of nuts.
• Place 2/3rds of batter into a greased 13x9" pan and bake for 12 minutes.
• Remove brownie from oven and pour melted caramels over top, sprinkle with remaining 1/2 cup of nuts.
• Drop remaining third of brownie batter by teapsoons over and smooth useing dampened hands or a knife -- and marbelize brownies.
• and smooth.
• Return to oven and cover with aluminum foil for 1 hour.
• refrigerate with foil for another hour or till cooled.
• Cut into bars.

CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
• Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.