Chocolate And Caramel Brownies Recipes

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.

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:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.
• In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.
• Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.
• Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

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.

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
• Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in nuts. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended.
• Spread caramel sauce over brownie; cool 5 min. Sprinkle with chocolate chunks. Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

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.

Steps:

• Prepare brownie batter as directed on package; sprinkle with caramel bits. Bake as directed on package. Cool completely.
• Spoon cream cheese spread into microwaveable bowl. Microwave on HIGH 20 to 30 sec. or just until warmed; stir. Spread over brownies; refrigerate until firm before cutting into bars.

Steps:

• Preheat oven to 350°F.
• Grease bottom of 9x13-inch baking pan.
• Prepare brownie mix as directed on package.
• Spread 2 cups of the brownie mixture in prepared pan.
• Combine caramel topping and flour in bowl; mix well.
• Spread evenly over brownie mixture; sprinkle with coconut.
• Using a spoon, drop remaining brownie mixture on top of caramel layer.
• Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
• Cut into squares.

Steps:

• Peel paper off caramels and place in a microwave-safe bowl.
• Stir in 1/2 cup evaporated milk.
• Heat and stir until all caramels are melted.
• This is the caramel sauce.
• 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 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, makesmall balls with the batter and smash flat.
• Very carefully, place on top of the Carmel sauce until the top is completely covered.
• Bake for an additional 20 minutes.
• Remove and let cool.

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.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, cinnamon, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
• Bake 10 min. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 4 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Pour caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining chocolate over caramel sauce. Crumble remaining dough over dessert.
• Bake 25 to 30 min. or until center is almost set. Cool completely.
• Microwave reserved chocolate in microwaveable bowl 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting to serve.

Steps:

• Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
• Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
• Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
• Bake at 350 degrees for 35 minutes or until top is dry.

Steps:

• Prepare brownie batter and bake in 13x9-inch pan as directed on package for cake-like brownies.
• Microwave caramels and water in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Pour over warm brownies; sprinkle with raisins, nuts and coconut.
• Cool completely before cutting into bars.

Steps:

• Preheat oven to 400F (200C).
• Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
• Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
• Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
• Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
• Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
• Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
• Bake the brownies for another 8-10 minutes. They should be golden, not browned.
• Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
• Enjoy!