Chocolate Caramel Brownies Food

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CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

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

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

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 BROWNIES



Chocolate Caramel Brownies image

Make and share this Chocolate Caramel Brownies recipe from Food.com.

Provided by Janice Gill

Categories     Bar Cookie

Time 54m

Yield 15 bars, 15 serving(s)

Number Of Ingredients 7

14 ounces caramels
1/2 cup evaporated milk
1 package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips

Steps:

  • Peel paper off caramels and place in a microwave-safe bowl.
  • Stir in 1/2 cup evaporated milk.
  • Heat and stir until all caramels are melted.
  • This is the caramel sauce.
  • 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 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, makesmall balls with the batter and smash flat.
  • Very carefully, place on top of the Carmel sauce until the top is completely covered.
  • Bake for an additional 20 minutes.
  • Remove and let cool.

CHOCOLATE CHUNK CARAMEL BROWNIES



Chocolate Chunk Caramel Brownies image

This is the perfect dessert I made one day while bored, but everyone was pleasantly suprised and asked for more!

Provided by shayC130

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
4 ounces unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 (12 ounce) bag semisweet chocolate chunks
1 (14 ounce) bag soft caramels
1/4 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
  • Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
  • Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
  • Bake at 350 degrees for 35 minutes or until top is dry.

Nutrition Facts : Calories 772.1, Fat 36.3, SaturatedFat 20.8, Cholesterol 133.2, Sodium 133.5, Carbohydrate 108.9, Fiber 4.6, Sugar 84.6, Protein 9.2

CARAMEL BROWNIES



Caramel Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 3h10m

Yield 16 brownies

Number Of Ingredients 9

1 cup (2 sticks) butter, plus more for greasing pan
5 ounces unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 tablespoon vanilla
3 large eggs
1 1/4 cups all-purpose flour
Half of a 14-ounce can dulce de leche
Powdered sugar, for sprinkling

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.

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

Make and share this Chocolate Caramel Brownies recipe from Food.com.

Provided by CDKitchen1

Categories     Bar Cookie

Time 50m

Yield 1 batch, 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) box brownie mix
1/4 cup water (or as directed on package)
2 eggs (or as directed on package)
1/2 cup oil (or as directed on package)
12 ounces caramel ice cream topping
1/3 cup flour
1 cup coconut, flaked

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 9x13-inch baking pan.
  • Prepare brownie mix as directed on package.
  • Spread 2 cups of the brownie mixture in prepared pan.
  • Combine caramel topping and flour in bowl; mix well.
  • Spread evenly over brownie mixture; sprinkle with coconut.
  • Using a spoon, drop remaining brownie mixture on top of caramel layer.
  • Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
  • Cut into squares.

Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 3.3, Cholesterol 15.7, Sodium 128, Carbohydrate 29.4, Fiber 0.8, Sugar 0.3, Protein 2.1

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

Provided by Sandra Lee

Categories     dessert

Time 1h25m

Yield 16 pieces

Number Of Ingredients 9

Nonstick cooking spray
1 (19.50-ounce) box chocolate brownie mix
2 eggs
1/4 cup chocolate milk
1/4 cup canola oil
1 cup chocolate chips, divided
1/2 cup heavy cream
30 caramels (recommended: Kraft)
2 cups shredded coconut, toasted

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.

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Ina Garten

Time 1h

Yield 12 large brownies

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran's
2 to 3 teaspoons flaked sea salt, such as Maldon

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

CARAMEL BROWNIES III



Caramel Brownies III image

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

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup evaporated milk
1 (18.25 ounce) package chocolate cake mix
¾ cup butter, melted
⅓ cup evaporated milk
1 cup semisweet chocolate chips

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

THE BEST CARAMEL BROWNIES



The Best Caramel Brownies image

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

14 ounces caramels, wrappers removed
1/2 cup evaporated milk
1 (18 1/4 ounce) box German chocolate cake mix
1/4 cup evaporated milk
1/2 cup butter, melted
1 cup chocolate chips
1/2 cup nuts, chopped (optional)

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.

OOEY GOOEY CHOCOLATE CARAMEL BROWNIES



Ooey Gooey Chocolate Caramel Brownies image

These are the greatest brownies ever. Once you taste them you will never go back. I've tweaked this recipe from Canadian Living's Best Muffins & More cookbook, and now it's at the point where my family and friends have declared me the Goddess of Brownies. One friend even told me these brownies were better than sex. Seriously, they're that good.

Provided by Nieraa

Categories     Bar Cookie

Time 50m

Yield 16-24 serving(s)

Number Of Ingredients 11

1 cup butter, cubed
4 ounces unsweetened chocolate, chopped
1 3/4 cups granulated sugar
4 eggs, beaten
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup whipped cream
1 cup packed brown sugar
1/2 cup butter
1 1/2 cups mini chocolate chips (optional)

Steps:

  • Preheat oven to 400F (200C).
  • Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
  • Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
  • Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
  • Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
  • Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
  • Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
  • Bake the brownies for another 8-10 minutes. They should be golden, not browned.
  • Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
  • Enjoy!

Nutrition Facts : Calories 388.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 101.5, Sodium 224.9, Carbohydrate 45.4, Fiber 1.4, Sugar 35.6, Protein 3.8

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

Explore Chocolate Caramel Brownies from My Food and Family. Serve them warm for rich ooey-gooey texture and be prepared for compliments!

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 24 servings

Number Of Ingredients 3

1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
1/4 cup KRAFT Caramel Bits
1 pkg. (8 oz.) PHILADELPHIA Dark Chocolate Cream Cheese Spread, warmed

Steps:

  • Prepare brownie batter as directed on package; sprinkle with caramel bits. Bake as directed on package. Cool completely.
  • Spoon cream cheese spread into microwaveable bowl. Microwave on HIGH 20 to 30 sec. or just until warmed; stir. Spread over brownies; refrigerate until firm before cutting into bars.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 17 g, Protein 2 g

CHOCOLATE BLISS-CARAMEL BROWNIES



Chocolate Bliss-Caramel Brownies image

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

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped pecans
25 KRAFT Caramels
2 Tbsp. milk
1 pkg. (12 oz.) semi-sweet chocolate chunks

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 RECIPE



Chocolate Caramel Brownies Recipe image

Chocolate Caramel Brownies are so yummy and easy to make. They are covered in creamy caramel.

Provided by Contributor

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup butter
12 ounces bitter sweet chocolate chips (or semi sweet, coarsely chopped)
1 ½ cups sugar
4 eggs
1 Tablespoon vanilla
1 ¼ cup flour
½ teaspoon salt
1 ½ cup pecans (chopped (optional))
1 cup semi sweet chocolate chips
14 ounces caramels (unwrapped)
¼ cup heavy cream

Steps:

  • Preheat the oven to 350.
  • Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
  • Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
  • Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
  • Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
  • To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
  • Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
  • Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
  • Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 53 mg, Sodium 184 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

CARAMEL BROWNIES I



Caramel Brownies I image

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

⅔ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 (14 ounce) package individually wrapped caramels, unwrapped

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

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.

Provided by Almond Breeze

Categories     Chocolate Brownies

Time 2h50m

Yield 40

Number Of Ingredients 9

1 (11 ounce) package caramels, unwrapped
3 tablespoons Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, melted
1 (18.25 ounce) package German chocolate cake mix
2 tablespoons all-purpose flour
¼ cup Almond Breeze Vanilla almondmilk
⅔ cup miniature semisweet chocolate chips
¾ cup chopped walnuts
½ teaspoon coarse sea salt

Steps:

  • Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
  • In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
  • In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
  • Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g

CHOCOLATE AND CARAMEL BROWNIES



Chocolate and caramel brownies image

Chocolate brownies with salted caramel and a caramel sauce

Provided by lukigi

Time 1h5m

Yield Makes 12-15 brownies

Number Of Ingredients 15

4 large eggs
150g plain flour
225g caster sugar
225g unsalted butter
250g dark chocolate
4 large eggs
150g plain flour
225g caster sugar
225g unsalted butter
250g dark chocolate
1 tsp vanilla extract
Salt (to taste)
110g unsalted butter
200g brown sugar
60ml milk

Steps:

  • Preheat oven to 180 degrees. Grease and line a 20x30cm baking tin.
  • Start by making your caramel. Place butter in a saucepan and melt over medium-low heat.
  • Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.
  • Remove from heat and stir in vanilla and salt to taste. Pour into jar. Let cool slightly before using.
  • Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
  • Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it's melted, then remove from the heat and stir in the sugar.
  • Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture.
  • Bake the brownies in the oven for about 20 minutes, leave to cool for 1 hour then cut into squares and serve with the remaining caramel sauce.

CARAMEL BROWNIES



Caramel Brownies image

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

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

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.

DARK CHOCOLATE CARAMEL BROWNIES



Dark Chocolate Caramel Brownies image

Add something chocolaty for dessert by baking these homemade nutty brownies - made using Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
3/4 cup butter or margarine, melted
2/3 cup evaporated milk
1 cup chopped pecans
1 bag (14 oz) caramels, unwrapped
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
  • Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

SALTED CARAMEL BROWNIES



Salted caramel brownies image

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

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

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

EASY CHOCOLATE-CARAMEL BROWNIES



Easy Chocolate-Caramel Brownies image

Bake these Easy Chocolate-Caramel Brownies for a deliciously gooey treat. No one will believe how easy our Easy Chocolate-Caramel Brownies are to prepare.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) devil's food cake mix
1/4 tsp. ground cinnamon
1/2 cup butter, melted
1 egg
35 KRAFT Caramels
1 can (5 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, coarsely chopped, divided

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, cinnamon, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
  • Bake 10 min. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 4 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
  • Pour caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining chocolate over caramel sauce. Crumble remaining dough over dessert.
  • Bake 25 to 30 min. or until center is almost set. Cool completely.
  • Microwave reserved chocolate in microwaveable bowl 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting to serve.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 2 g

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