Salted Caramel Skillet Brownie Food

SALTED CARAMEL BROWNIES

Salted Caramel Brownies image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 12 large brownies

Number Of Ingredients 12

Ingredients

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. Butter and flour a 9 x 12 x 1-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.
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.

KARDEA'S ULTIMATE SKILLET BROWNIE

Kardea's Ultimate Skillet Brownie image

There's nothing better than an ooey-gooey brownie, topped off with vanilla ice cream, salted caramel sauce and hot fudge. Goodness, goodness, goodness! You know how I love to make recipes with contrast: salty and sweet; hot and cold. The secret ingredient to making the brownie super rich is a little bit of espresso powder. Adding it really enhances the chocolate flavor.

Provided by Kardea Brown

Categories dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the skillet
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 tablespoon espresso powder
3 large eggs
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits
Vanilla ice cream, for serving
Salted caramel sauce and hot fudge sauce, for drizzling

Steps:

Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
Whisk together the flour, cocoa powder and salt in a medium bowl.
Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.

SALTED CARAMEL SKILLET BROWNIE

Salted Caramel Skillet Brownie image

Betty Crocker™ Supreme original brownie mix is transformed into a salted caramel treat. Baked in a skillet, serve this easy dessert warm from the oven.

Provided by Angie McGowan

Categories Dessert

Time 1h35m

Yield 12

Number Of Ingredients 4

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1/3 cup caramel topping
1/2 teaspoon sea salt flakes or coarse sea salt

Steps:

Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies. Spread in skillet.
Bake 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool 45 minutes.
Drizzle caramel topping over brownie. Sprinkle with salt. Cut into 12 wedges. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 24 g, TransFat 0 g

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