SALTED CARAMEL SKILLET BROWNIE
Betty Crocker™ Supreme original brownie mix is transformed into a salted caramel treat. Baked in a skillet, serve this easy dessert warm from the oven.
Provided by Angie McGowan
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies. Spread in skillet.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool 45 minutes.
- Drizzle caramel topping over brownie. Sprinkle with salt. Cut into 12 wedges. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 24 g, TransFat 0 g
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
SALTED CARAMEL-CHOCOLATE BANANA SKILLET BROWNIE
Caramelized bananas piled on top of a skillet brownie? Sign us up! This skillet dessert calls for just five ingredients and is made extra easy when you caramelize the bananas in the microwave.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies. Spread in skillet.
- Bake 38 to 41 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
- In medium microwavable bowl, mix caramel topping and bananas. Microwave uncovered on High 1 to 2 minutes, stirring after 1 minute, until bananas are softened and warmed. Pour on top of brownie. Cut into wedges; sprinkle with sea salt.
Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 39 g, TransFat 0 g
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 12 large brownies
Number Of Ingredients 12
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.
SKILLET BROWNIES
Steps:
- Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside 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 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.
SALTED CARAMEL BROWNIES
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 15
Steps:
- Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
- Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
- In a large bowl, whisk together flour, salt and cocoa powder.
- Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
- Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
- Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
- Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
- Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
- Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams
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