Best Caramel Brownies Recipes

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

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!

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350. Grease a 9x13 pan and set aside.
• Melt the caramel and 1/3 cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
• In a mixing bowl combine cake mix, 1/3 cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
• Remove pan from oven and sprinkle chocolate chips.
• Pour the caramel on top of the chocolate chips.
• Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
• Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.

CARAMEL BROWNIES

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.

THE BEST CARAMEL BROWNIES

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 BROWNIES

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!

SALTED CARAMEL BROWNIES

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 BROWNIES

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.

CARAMEL BROWNIES I

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.

BEST CARAMEL BROWNIES (NO CAKE OR BROWNIE MIX!!)

Steps:

• In a small saucepan over medium-low heat combine caramels and milk, stirring until smooth. remove from heat.
• Mix butter, sugar, eggs and vanilla.
• Combine flour, cocoa and salt well and add to sugar/egg/butter mixture, stirring until incorporated.
• fold in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans.
• Spread into a greased 13x9 in baking dish and pour caramel sauce on top- it should cover the top of the brownie mix, so spread with a spatula as needed.
• Bake at 350 for 35- 40 minutes.
• Melt remaining chocolate chunks with oil over low heat and drizzle on the warm brownies. top with remaining pecans.
• Cool 30 minutes and refrigerate 1 1/2 hours. Keep at room temp until serving.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

CHOCOLATE CARAMEL BROWNIES RECIPE

Steps:

• Preheat the oven to 350.
• Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
• Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
• Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
• Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
• To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
• Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
• Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
• Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

CHOCOLATE CARAMEL BROWNIES

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.