Salted Caramel Frosted Brownies Recipes

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment.
• Melt the butter and chocolate together in a shallow heatproof bowl set over a saucepan with 1 or 2 inches of simmering water. Stir until completely melted and smooth.
• Transfer the melted chocolate mixture to a medium bowl and stir in the sugar. Let cool, then whisk in the eggs, one at a time. Stir in the flour, espresso powder, salt and vanilla, and pour into the prepared baking pan.
• Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely.
• For the caramel: While the brownies are baking, heat the sugar and 1/3 cup water in a heavy-bottomed medium saucepan over medium-high heat. Bring to a boil, swirling the pan but not stirring; cook until the mixture turns a golden amber color. Remove from the heat and immediately add the butter, swirling to combine; take great care to keep the pan at a distance when adding the butter, as the caramel will bubble up and foam. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate. Set aside to cool.
• Lift the cooled brownies out of the pan, cut into squares and place on a serving platter. Drizzle with the caramel and sprinkle with the sea salt. Serve with ice cream.

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.

Steps:

• Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
• In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
• In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
• Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-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 (see note below).
• 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.
• Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Steps:

• Brownies:.
• Heat oven to 325 degrees F. Line a 9-by-13-inch pan with foil and then butter well.
• In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
• In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 25-30 minutes.
• Completely cool brownies in pan. Pour caramel glaze over brownies and cool in fridge until caramel sets. Slice into bars, about 2 inches square.
• Salted Caramel Glaze:.
• In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

Steps:

• 1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes
• 2. Melt the butter and chocolate in a saucepan over a medium heat, stirring constantly, takes about 5 minutes. You can also melt it in the microwave however you need stop and stir every 15 seconds so it does not burn. Pour melted butter and chocolate mixture into a mixing bowl, and allow to cool down for 10 minutes. In another bowl combine flour, cocoa powder, and salt, set aside.
• 3. Using a wire whisk, whisk white and brown sugar into the cooled chocolate mixture. Add the eggs, one at a time to the chocolate mixture, whisking until smooth after each addition. Whisk in the vanilla extract. Now gently fold in the flour mixture, being careful not to over mix.
• 4. Pour batter into the prepared baking pan and bake for 28 to 35 minutes, when the brownies begin to pull away from the edges of the pan they are done. Watch them closely after 28 minutes so they don't over cook. If they over cook they will be hard and not moist and chewy. Set pan on cooling rack and make your caramel buttercream icing.
• 5. For caramel buttercream, combine butter and brown sugar in a sauce pan and bring to a boil. Add cream and bring to a boil again. Remove from heat and add sifted powdered sugar, now stir till smooth. Quickly pour onto your cooled down brownies, I put it on when the brownies are warm but not hot. Spread on evenly, now sprinkle lightly with course sea salt. Gently pat the sea salt so it sticks to your buttercream icing.
• 6. Cut and serve, store any leftovers in airtight container, that is if you have leftovers! Bet you can't eat just one!

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.