Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan. Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 6 minutes. Melt the caramels and the remaining evaporated milk. Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.
Time 3h10m Yield 16 brownies Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies). In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes. Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan. Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don’t drag the knife sideways through the batter; hold it so the thin side of the knife leads the way. Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.
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.
Time 40m Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges. In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk. In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined. Split the dough in half. Press half of it into the lined pan. Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel. Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel. Slice them into small bars. Serve and enjoy!
Time 1h Yield 12 large brownies Number Of Ingredients 12 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
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.
Yield 16 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt. Slice and serve. Enjoy!
Time 45m Yield 15 Number Of Ingredients 7 Steps:
Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted. Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan. Bake for 8 minutes. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered. Bake for an additional 20 minutes. Remove and let cool.
Time 38m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Mix (by hand) cake mix with 1/4 cup evaporated milk and 1/2 cup melted butter; add nuts if using. Batter will be stiff. Press half of batter into bottom of 9 x 13-inch pan. I use wax paper and a small rolling pin to make this process easier. Bake at 350° for 8 minutes. Meanwhile, melt caramels with 1/2 cup evaporated milk in microwave or in double boiler. Remove bottom layer from oven and sprinkle with chocolate chips, then drizzle with caramel. Top with remaining batter by rubbing batter between fingers and dropping evenly (will not cover completely). Bake 18- 20 minutes. Let cool before cutting.
Time 40m Yield 24 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Spray 9x13" pan with non-stick cooking spray. Combine cake mix, butter, and 1/3 cup evaporated milk. Mix well. Spread 2/3 of batter into pan, press pecans into batter, bake 8-10 minutes. Let cool. In sauce pan, over medium heat, combine caramels and 1/3 cup evaporated milk. Stir until melted and smooth. Pour caramel mixture over cooled cake, sprinkle chocolate chips on top of caramel. Drop spoonfuls of remaining batter over all. Sprinkle with pecans. Bake an additional 15-18 minutes, cool and cut.
More about “caramel brownies 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.
