CHOCOLATE CARAMEL BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.
- In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.
- Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.
- Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.
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.
CHOCOLATE BLISS-CARAMEL BROWNIES
Become the next potluck hero with these ooey-gooey caramel brownies that are crowned with chunks of chocolate. We hope you're ready for the compliments.
Provided by My Food and Family
Categories Home
Time 55m
Yield 36 servings
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. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.
- Spread caramel sauce over brownie; cool 5 min. Sprinkle with chocolate chunks. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE CARAMEL BROWNIES
My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.
Provided by Barbara Hodge
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g
CHOCOLATE CARAMEL BROWNIE BLISS
One of my high school girlfriends used to make this for us when we'd get together and hang out. It is easy enough to throw together and fancy enough to take anywhere.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Melt butter and chocolate squares in a microwave-safe bowl. Add sugar and eggs and stir until well-blended. Mix in flour until moistened and fold in nuts. Spread in a 9x13 pan lined with non-stick foil.
- Bake 30-35 minutes, or just until done. Do Not Overbake!
- Meanwhile, place the unwrapped caramels and milk in a microwave-safe bowl. Melt completely, starting with 45 seconds at 70 percent power, then stirring. Microwave at 30 second intervals until completely smooth. Spread over brownies.
- Sprinkle with chocolate morsels. Cool in the pan.
- Lift out using the foil as handles and cut into squares.
Nutrition Facts : Calories 334.8, Fat 23.3, SaturatedFat 12.3, Cholesterol 66.7, Sodium 123, Carbohydrate 33.4, Fiber 2.7, Sugar 23.9, Protein 4.3
SALTED CARAMEL BROWNIES
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 16 larger or 32 bite-sized brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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