Chewy Caramel Brownies Food

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.

BROADWAY BROWNIE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside. , In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended. , Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. , Bake until almost set, about 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer. , For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.

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.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES

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.

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

CHEWY CARAMEL RECIPE

Steps:

• Line an 8X8 heat proof dish with parchment paper and coat it with non stick spray.
• Place butter and heavy cream in a small sauce pan over medium heat. Heat until butter is melted. Don't bring the mixture to boil. Add Salt to butter heavy cream mixture. Turn the heat off.
• In a big pot, mix sugar, corn syrup and water. Using a spoon stir it until forms a paste. Using a wet brush, wipe down the sides of the pot so there are no sugar crystals left on the sides.
• Turn the heat on to medium high and clip an instant-read thermometer to the side of the pot. Don not stir the mixture. Bring the mixture to boil and let it boil until it reaches 285-290°F.
• Turn the heat off.
• Whisk in the cream and butter mixture slowly to the pot. It will boil rapidly and triple in size. Stop whisking once all the cream is all in.
• Turn the heat on to medium high and clip the instant thermometer again. Bring the caramel to a boil and let it boil until it reaches 240°F.
• Turn the heat off and take the thermometer out of the pot.
• Pour the caramel into the lined dish and let it sit in the room temperature for at least 2 hours or until set completely.
• Cut into rectangles or squares and wrap them in wax paper or candy wrappers. Keep the caramels in a container with a lid.

EASY CHEWY CARAMEL CAKE MIX BROWNIES

Steps:

• Heat oven to 350.
• Grease a 9x13" pan.
• Beat cake mix, 1/3 cup evaporated milk and melted butter rapidly for 1 minute.
• Press half of the mixture into the bottom of the pan.
• Bake for 15 minutes or until set.
• In medium bowl, mix caramel (butterscotch or bordeaux syrup), flour, and remaining evaporated milk.
• Pour evenly over brownies.
• Sprinkle 1 cup chocolate chips over them, then sprinkle remaining clumps of cake mix on top, and finish with remaining chocolate chips.
• Bake again for 30 minutes.
• Will look a little undercooked, but will set as it cools.
• Cool on a wire rack, and cut into squares.

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.

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges.
• In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk.
• In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined.
• Split the dough in half. Press half of it into the lined pan.
• Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel.
• Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel.
• Slice them into small bars. Serve and enjoy!