Brownies With Caramel Fig And Cherry Jam Recipes

BROWNIES WITH CARAMEL, FIG AND CHERRY JAM

Steps:

• Preheat oven to 180 degree C/350 F, butter and flour 13x9x2 inch metal pan. For Jam: Mix figs and cherries in bowl, stir sugar with some water in heavy saucepan until sugar is melted and amber colour (DO NOT BURN). Remove from heat and add fruit mixture and cream to the sugar. Let stand about 10 minutes, add vinegar and blend in processor until smooth. For Brownies: Stir 8oz/240g chocolate, butter and cream in saucepan over medium heat until melted. Cool for 15 minutes. Whisk sugar, eggs and vanilla in bowl until blended. Whisk in chocolate mixture. Sift flour, baking powder and salt and stir into mixture. Add chocolate chips and spread evenly in pan. Drop all the jam onto the batter in spoonfulls and swirl into batter. Bake until dry looking on top and moist inside.

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.

CARAMEL BROWNIES III

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.

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.

CHERRY CARAMEL BROWNIES

Steps:

• For jam:.
• In small saucepan over medium-low heat combine sugar and 1/4 cup water, heating until sugar disolves.
• Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling the pan, about 9 minutes.
• Immediately add dried cherries and cream to the carmel.
• Cover pan, remove from heat and let stand 10 minutes.
• Transfer cherry and carmel mixture to processor, add vinegar and blend just until smooth.
• For brownies:.
• Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch metal baking pan.
• Stir 8 oz chopped chocolate, butter and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes.
• Whisk sugar, eggs and vanilla in large bowl until well blended, about 1 minute.
• Whisk in chocolate mixture.
• Sift flour, baking soda, baking powder and salt over, then stir to blend.
• Mix in chocolate chips.
• Spread batter evenly in prepared pan.
• Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter.
• Bake brownies until puffed and dry-looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes.
• Cool brownies in pan on rack then cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18.

CARAMEL-FILLED BROWNIES

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.

BROWNIES WITH CARAMEL, FIG, AND DRIED CHERRY JAM

Steps:

• FOR JAM: Mix figs and cherries in small bowl. Stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber color, occasionally swirling pan, about 9 minutes. Immediately add fruit mixture and cream to caramel. Cover pan; remove from heat and let stand 10 minutes. Transfer fruit and caramel mixture to processor; add vinegar and blend until just smooth. Set jam aside. FOR BROWNIES: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Stir 8oz chopped chocolate, butter, and cream in medium saucepan over medium heat until melted and smooth. Cool to lukewarm, about 15 minutes. Whisk sugar, eggs, and vanilla in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, baking soda, baking powder, and salt over, then stir to blend. Mix in chocolate chips. Spread batter evenly in prepared pan. Drop all of jam onto batter by tablespoonfuls, spacing evenly apart. Pull tip of small knife through jam pockets to swirl slightly into batter. Bake brownies until puffed and dry looking on top and tester inserted near center comes out with moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut around pan sides. Cut brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. (Can be made 2 days ahead. Store in airtight container at room temperature.)

CARAMEL FUDGE BROWNIES

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened. , Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched. , Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.

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.