Gooey Salt And Caramel Smores Brownies Recipes

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!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 8x8-inch baking pan with greased parchment paper.
• Mix sugar, melted butter, chocolate drink mix, dark chocolate powder, and sea salt together in a bowl. Beat eggs and vanilla extract together until smooth. Fold egg mixture into cocoa mixture, incorporating as little air as possible. Sift in flour slowly while stirring until batter is thick and shiny.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Pour half of the batter into the prepared baking pan; pour in half of the melted chocolate. Pour in remaining batter; top with remaining melted chocolate. Press chocolate into the batter with a spatula so that only a small amount of melted chocolate is visible.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Remove from oven; top with marshmallows and caramel sauce. Bake until marshmallows are melted and browned, 3 to 5 minutes. Remove from oven; top with walnuts. Cool until brownies are set, about 15 minutes.

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray and line with foil leaving a 2-inch overhang on two sides (this will help you lift the brownies out to the pan). Spray the foil. Set aside.
• Put the chocolate chips and butter in a medium microwave-safe bowl and microwave for 30-second intervals until smooth, stirring between each interval.
• Add the sugar, cocoa and salt to the bowl and whisk until smooth. Allow to sit for 5 minutes so that the chocolate cools slightly. Add the eggs, one at a time, beating well between each addition, until the batter is thick and glossy. Whisk in the vanilla. Add the flour and whisk until combined. Fold in the pretzels and cookies. Spread the batter evenly in the prepared pan with a small offset spatula.
• Bake until the batter is puffed and a toothpick inserted into the center comes out with just a few moist crumbs, about 45 minutes to 1 hour, rotating the pan once halfway through the cooking time. Remove from the oven and switch on the broiler. Scatter the marshmallows on top of the brownies in an even layer, making sure the entire top is covered. Broil until the marshmallows are puffed and golden, 2 to 3 minutes (watch the marshmallows carefully so they don't burn).
• Set the pan on a cooling rack and let cool completely. Lift the brownies out of the pan using the foil and transfer to a cutting board. If the marshmallows stick to the foil, spray a small offset spatula with nonstick cooking spray and use it to gently release the marshmallows. Drizzle with the salted caramel sauce, then spray a large knife with nonstick cooking spray or grease with oil and cut the brownies into 9 to 12 pieces, cleaning the knife and greasing it again as needed. Serve immediately.

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!

Steps:

• Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
• In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
• In another large bowl; combine the sugar, melted butter, and vanilla extract.
• Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
• Gradually add in the flour mixture to the egg/sugar mixture.
• Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
• Mix the chocolate chips into the batter.
• Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
• (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).