CARAMEL BROWNIES III
This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle.
Provided by Mary Lewno
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
- In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
- Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
- Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 33.4 g, Cholesterol 18.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 266.8 mg, Sugar 23.5 g
SALTED CARAMEL BROWNIE BITES
We baked Betty Crocker™ Supreme original brownie mix in mini muffin cups and frosted them with a caramel and salt-infused buttercream frosting for a delicious bite-size dessert.
Provided by Inspired Taste
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place mini paper baking cup in each of 32 mini muffin cups.
- Make brownie batter as directed on box for cakelike brownies. Fill each muffin cup about three-fourths full.
- Bake 18 to 21 minutes or until toothpick inserted in center of brownie bites comes out almost clean. Cool in pan 5 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave caramels and half-and-half uncovered on High 1 minute, stirring every 30 seconds, until caramels are melted and mixture is smooth. Let stand about 15 minutes or until no longer warm to touch.
- In another small bowl, beat softened butter with electric mixer on medium speed until fluffy. Add melted caramel mixture; beat until well blended. On low speed, beat in 1/2 cup of the powdered sugar until smooth, scraping down side of bowl occasionally. Add remaining 1/2 cup powdered sugar; beat until smooth and frosting is fluffy. Beat in 1/8 teaspoon kosher salt.
- Pipe or spread frosting onto each brownie bite. Sprinkle with a small amount of coarse sea salt.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie Bite, Sodium 65 mg, Sugar 13 g, TransFat 0 g
BROWNIE BITES WITH CARAMEL FLUFF
Steps:
- HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
- COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
- BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
- STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.
PEANUT CARAMEL BROWNIE BITES
With their multiple decadent layers, these brownies are my family's absolute favorite. -Ella Agans, Birch Tree, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 212 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 135mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL BROWNIES
Irresistibly decadent, these caramel brownies are an easy throw-together dessert you can make any day of the week. Using a box of Betty Crocker™ Supreme Original Brownie Mix, chopped nuts and semisweet chocolate chips, these cake-like brownies are baked in the oven until at the last minute they're topped with even more nuts, more chocolate chips and a rich, creamy caramel sauce. So simple and easy; the only hard part is waiting for these incredible brownies to cool down before digging in and devouring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
- After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
SALTED CARAMEL BROWNIES
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 16 larger or 32 bite-sized brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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