CARAMEL BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
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.
CARAMEL-FILLED BROWNIES
This is a delicious recipe that I found in the Mrs. Fields Cookie Book. I have made it several times and the brownies have always turned out moist and tasty with a gooey ribbon of caramel through the middle. It's a little extra work as the caramel is made from scratch, but it is very worth it. Hope you enjoy!
Provided by Chef Schellies
Categories Bar Cookie
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease an 8x8 inch baking pan.
- In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
- In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
- Slowly add the 1 1/2 cups white sugar.
- Add vanilla and mix well.
- Add the chocolate-butter mixture and beat on medium until uniform.
- Add the flour and mix on low speed until just combined. Do not overmix.
- Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
- Bake 15-20 minutes or until the top is firm.
- Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
- Increase the heat to high and boil 1 1/2 minutes.
- Remove from heat and stir in cream. Keep warm.
- Spread warm caramel evenly over top of baked brownie layer.
- Pour remaining half of brownie mixture over caramel, smoothing the top.
- Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
- Cool brownies in pan, then cut into squares.
- I think these are best served chilled.
Nutrition Facts : Calories 266.7, Fat 13.1, SaturatedFat 7.8, Cholesterol 70.7, Sodium 98.8, Carbohydrate 36.1, Fiber 1.2, Sugar 24.1, Protein 3.6
THE BEST CARAMEL BROWNIES
This is an easy recipe to make for those unexpected needs that arise. I always keep the ingredients on hand. Everyone always requests this recipe.
Provided by DiAnna2
Categories Bar Cookie
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.
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 RIBBON BROWNIES
Make and share this Caramel Ribbon Brownies recipe from Food.com.
Provided by LAURIE
Categories Bar Cookie
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- In a double boiler melt caramels and 2 TBS evaporated milk.
- Mix together cake mix, remaining milk, margarine and nuts.
- Spread 1/2 of the cake mixture in a greased 13x9 pan.
- Bake 350 for 10 minutes.
- Remove from oven and sprinkle chips over top.
- Drizzle melted caramels over that.
- Carefully drop/spread remaining cake mixture over top of caramel mixture.
- bake 350 for 20 minutes more.
- Cool slightly but cut while still slightly warm, but leave in pan til serving.
Nutrition Facts : Calories 454.4, Fat 22.5, SaturatedFat 7, Cholesterol 5.5, Sodium 559, Carbohydrate 63.4, Fiber 3.4, Sugar 42.7, Protein 6.2
SALTED CARAMEL BROWNIES
Provided by Ina Garten
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
STATE FAIR RIBBON FUDGE BROWNIES
Move over boxed brownies! Fudgy brownies with a shiny, crackly crust and surprise ingredient - mashed banana - which adds just a hint of delicious flavor. These brownies won third place at the Minnesota 2009 state fair and they are easy to make!
Provided by Gloria Rice
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
- Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
- Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.
- Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 29 g, Cholesterol 32 mg, Fat 12.4 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 6 g, Sodium 89.2 mg, Sugar 22.1 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.
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 BROWNIES
Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.
Provided by Almond Breeze
Categories Chocolate Brownies
Time 2h50m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g
CARAMEL BROWNIES I
This recipe is a family favorite, I hope you will like them as much as we do. Enjoy!
Provided by Sue
Categories Desserts Cookies Filled Cookie Recipes
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.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 71.4 g, Cholesterol 36.8 mg, Fat 28.2 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 12.8 g, Sodium 495.2 mg, Sugar 51.5 g
CARAMEL-FILLED BROWNIES
This recipe for Caramel-Filled Brownies is the Original Caramel Creams® Brownie Recipe from the Goetze family. You must try this rich, fudgy brownie is filled with a mouth-watering layer of vanilla caramel.
Provided by Caramel Creams
Categories Dessert
Time 1h10m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
- Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
- Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.
Nutrition Facts : Calories 493.1, Fat 25.5, SaturatedFat 14.8, Cholesterol 108.6, Sodium 338.5, Carbohydrate 65.5, Fiber 1.9, Sugar 51.1, Protein 6.2
CHOCOLATE CARAMEL BROWNIES
My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.
Provided by Barbara Hodge
Categories Desserts Cookies Cake Mix Cookie Recipes
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.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g
CARAMEL BROWNIES
Make and share this Caramel Brownies recipe from Food.com.
Provided by SaraEMiller
Categories Dessert
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.
Nutrition Facts : Calories 270.5, Fat 14.9, SaturatedFat 6.6, Cholesterol 18.4, Sodium 272, Carbohydrate 34.9, Fiber 1.6, Sugar 24.8, Protein 2.8
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