Dark Chocolate Caramel Brownies Food

CHOCOLATE CARAMEL BROWNIES

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.

DARK CHOCOLATE CARAMEL BROWNIES

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.

CARAMEL-LAYERED DARK CHOCOLATE BROWNIES

Steps:

• Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
• Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
• Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
• Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
• Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
• In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
• In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
• Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
• Caramel:
• Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
• Bittersweet Chocolate Ganache Topping:
• Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
• Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
• Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

SALTED CARAMEL DARK CHOCOLATE BROWNIES

Steps:

• 1. Make caramel according to recipe. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
• 2. In a double broiler, melt and whisk butter, chocolate squares, and 3/4 cup chips. Blend until even sauce.
• 3. Stir in cocoa. Continue to whisk until thoroughly blended. Set aside.
• 4. In a mixing bowl, beat sugar, vanilla, and eggs until frothy.
• 5. Then add one tablespoon of chocolate mix at a time until eggs are tempered. Then dump into rest of chocolate and beat.
• 6. Finally mix in sifted flour.
• 7. Preheat oven to 350.
• 8. In a square baking dish, line with parchment paper and spray with non-stick spray. Have extra paper on each side, so that you may later pull out brownies by hang off.
• 9. Pour half your brownie mix into pan. Spread evenly all the way to corners.
• 10. Pour half your caramel, in spoonfuls, in variously places.
• 11. Pour the rest of the brownie batter atop and spread to corners.
• 12. Top with rest of caramel. With a knife, swirl lightly the brownie and the caramel.
• 13. Bake for 30-40 minutes or until a toothpick comes out without batter.
• 14. Sprinkle 1/4c of chips atop.
• 15. In a small bowl, mix kosher salt and coarse sugar. Sprinkle.
• 16. Let brownies cool ambiently for 3 hours before removing from pan and cutting. Or place in refrigerator for 1.5 hours.

DARK CHOCOLATE BROWNIES WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• PREHEAT oven to 325° F. Line 8-inch-square baking pan with foil. Lightly grease.
• HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
• BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

CHOCOLATE CARAMEL BROWNIES

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.