Double Chocolate Caramel Fudge Brownies Food

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.

CARAMEL FUDGE BROWNIES

Steps:

• Preheat the oven to 325°F Line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan; lightly butter the paper or foil.
• In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and chocolate, stirring constantly, until the mixture is melted and smooth; remove from the heat; set aside to cool slightly.
• In a small bowl, combine the flour, baking powder and salt; set aside.
• In a large bowl beat the eggs and sugar until fluffy and lightened in color, about 1 minute; add the vanilla and mix until combined; add the chocolate mixture and mix just until incorporated; add the flour mixture and mix just until incorporated; the batter should be smooth; using a spatula, fold in the chocolate-covered caramel pieces; spread the batter evenly in the prepared pan.
• Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs; transfer the pan to a wire rack to cool completely; using a small knife, loosen the sides of the brownies from the pan; carefully lift the paper and the whole uncut brownie in 1 piece from the pan; remove and discard the paper; cut the brownie into whatever size you see fit to indulge inches.

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.

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.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

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.