CARAMEL CASHEW BROWNIES
I always have my eye out for a good recipe, like the one of these marvelous golden brownies. It's hard to eat just one! We own and operate and family homestead farm. Cooking, crafts, gardening and grandchildren fill my days.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 25 brownies.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir the caramels, butter and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar until smooth. , In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large bowl, combine the flour, baking powder and salt; stir into caramel mixture until blended. Fold in cashews. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
OUTRAGEOUS CARAMEL-FUDGE BROWNIES
Indulge in fudgy, nutty, caramel super-size brownies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
- In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
- Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
- In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 33 g, TransFat 0 g
CARAMEL FUDGE BROWNIES
"These brownies are so rich and yummy, you'll never guess they're lightened up," relateds Priscilla Renfrow of Wilson, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened. , Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched. , Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.
Nutrition Facts : Calories 251 calories, Fat 10g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 42g carbohydrate, Fiber 3g fiber), Protein 4g protein.
FUDGY CARAMEL CASHEW BROWNIES
Oreos lend flavor and texture to these moist, fudgey brownies. They seem soft, but they're still easy to cut and handle once they've cooled. If baking at high altitude, use the lower of the measurements given for butter, sugar, and baking powder. Cook time includes time for caramel to set.
Provided by littleturtle
Categories Bar Cookie
Time 2h25m
Yield 36-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease & flour a 13x9-inch baking pan.
- In a 1-qt, microwavable bowl, combine baking chocolate, 2/3 cup chocolate chips, and butter, and microwave on HIGH, stirring every 30 seconds, until melted and smooth (1 1/2-2 minutes).
- Allow to cool slightly (about 5 minutes).
- In a large bowl, beat eggs, sugar, and vanilla at medium speed of electric mixer until smooth.
- Add melted chocolate and beat until well blended.
- Add flour, baking powder, and salt, and beat at low speed until mixed.
- Stir in crushed cookies and remaining chocolate chips by hand.
- Pour batter into prepared pan and spread.
- Bake until the edges begin to pull away from the sides of the pan and the center is set (when a toothpick inserted in the center of the pan comes out just slightly moist) (30-40 minutes); don't overbake.
- Immediately sprinkle rolos on top of hot brownies and let stand until the caramels soften (10 minutes).
- Pull tip of toothpick through softened candy to spread and swirl (won't completely cover tops of brownies).
- Sprinkle with cashews and cool until set (1 hour).
- Cut into serving sized pieces.
CARAMEL-CASHEW BROWNIES
These brownies include a fusion of sweet caramel and nuts.
Provided by Food Network
Categories dessert
Time 1h50m
Yield Ten 2-inch brownies
Number Of Ingredients 13
Steps:
- Make the brownies: Preheat the oven to 350 degrees F.
- Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
- In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
- Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
- Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
- Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.
CARAMEL FUDGE BROWNIES
Make and share this Caramel Fudge Brownies recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
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.
CARAMEL CASHEW BROWNIES
What more could you ask for in a brownie?
Provided by Karen514
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- Cook and stir caramels, butter, and milk together in a large saucepan over low heat until melted and smooth, about 5 minutes. Remove saucepan from heat and stir sugar into mixture until smooth.
- Whisk eggs and vanilla extract together in a bowl; stir into caramel mixture.
- Mix flour, baking powder, and salt together in a bowl; stir into caramel mixture until batter is just combined. Fold cashews into batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 27.1 g, Cholesterol 34.4 mg, Fat 9.5 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 171.2 mg, Sugar 17.4 g
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THE ULTIMATE FUDGY CARAMEL BROWNIES - AVERIE COOKS
From averiecooks.com
Servings 9Total Time 30 minsCategory BrowniesCalories 353 per serving
- Position a rack in the lower third of the oven and preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, optional salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with a wooden spoon (I used metal) or a rubber spatula. Pour batter evenly into the prepared pan.
- Add caramels in four rows of 5 across, pressing each caramel down into the batter so that the top surface of the caramel is nearly flush with the batter surface. They should be wedged in quite deep but not bottoming-out and not touching the bottom of the pan or they'll be prone to sticking to it.
FUDGY CARAMEL BROWNIES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 19Estimated Reading Time 4 mins
- Preheat oven to 350°F. Line a 9x9” pan with foil or parchment and spray with nonstick cooking spray.
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the prepared pan. Drop spoonfuls of the dulce de leche over the top and swirl them with a knife. Sprinkle with chocolate chips. Bake for about 28-35 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan (when dipped in the brownie, not the caramel). The center will remain jiggly on these right up until they are done baking, and even once the edges test clean, they’ll be rich and fudgy in the center.
FUDGY CARAMEL BROWNIES (THAT TASTE AMAZING)- PRETTY.
From prettysimplesweet.com
- Have all of your ingredients measured, ready, and close to the pan so that they can be added immediately when it's time. Keep a constant eye on the stove. The temperature of the caramel will be very high, so keep your face and body away from the pan.
- Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
FUDGY-CARAMEL CASHEW BROWNIES RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F (325°F for dark pan). Grease and flour 13x9-inch pan. In 1-quart microwavable bowl, place bittersweet chocolate, butter and 1 cup of the chocolate chips. Microwave uncovered on High 1 1/2 to 2 minutes, stirring twice, until melted and smooth. Cool slightly, about 5 minutes.
- In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until smooth. Add cooled chocolate mixture. Beat until well blended. Add flour, baking powder and salt. Beat on low speed until blended. By hand, stir in cookies and remaining chocolate chips. Pour into pan.
- Bake 35 to 40 minutes or until edges begin to pull away from sides and center is set. Do not overbake. Immediately sprinkle candy on top of hot brownies. Let stand 10 minutes or until completely softened. Pull tip of toothpick through softened candy to spread and swirl. (It won’t completely cover top). Sprinkle with cashews. Cool until set, about 1 hour. For brownies, cut into 6 rows by 6 rows.
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