Double Chocolate Caramel Brownies Food

DOUBLE CHOCOLATE-CARAMEL BROWNIE RECIPE

Steps:

• Prepare brownie batter and bake in 13x9-inch pan as directed on package for cake-like brownies.
• Microwave caramels and water in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Pour over warm brownies; sprinkle with raisins, nuts and coconut.
• Cool completely before cutting into bars.

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• heat oven to 350. Grease 13x9-inch pan with shortening. In small saucepan, cook caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In medium suacepan, melt butter over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Stir in 1 1/2 cups chocolate chunks and 1 cup toasted pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.).
• Bake 35-40 minutes or until set.
• Cool and cut.

CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
• (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
• Add the eggs, blend well.
• Stir in flour, blend well.
• Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
• Don't turn the oven off yet!
• While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
• Microwave on high for about 2 minutes, the caramels should be partially melted.
• Stir to help them melt completely.
• Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
• Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
• It's ok if some of the caramel is showing.
• Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
• Bake for another 30 minutes or until the brownies are firm.
• Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
• These would make a decadent gift for someone who loves the flavor combination!
• You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
• Or, depending on your mood, you could hide them and eat them all yourself!

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
• In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
• Bake 35 to 40 minutes or until set.
• In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

SALTED CARAMEL BROWNIES

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.

CHOCOLATE CARAMEL BROWNIES

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.