Caramel Nut Brownies Recipes

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.

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

CARAMEL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
• After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.

CARAMEL CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
• Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
• Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
• Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut 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.

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
• Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

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.

ULTIMATE CARAMEL NUT BROWNIE

Steps:

• Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
• Spread 1/2 of the batter in baking pan.
• Bake 25 minutes or until batter is firm to the touch.
• Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
• Whisk until smooth.
• Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
• Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
• Bake an additional 30 minutes. Cool in pan.
• Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
• Cut into 24 fudgy brownies.

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES

Steps:

• For the caramel: Very lightly grease the inside of a 2-cup glass measuring cup with oil. Combine the granulated sugar and butter in a small deep saucepan. Bring to a simmer over medium heat, stirring frequently. (Don't worry if the mixture looks curdled and then separated-it will come together.) Cook, stirring, until it looks like dark peanut butter, 12 to 15 minutes.
• Meanwhile, bring the heavy cream to a simmer over medium heat in a small saucepan. When the butter mixture is the right color, remove from the heat and slowly and very carefully whisk in the hot cream-it will bubble up and steam, so be careful. Put the pot back over medium heat, bring the mixture back to a simmer and cook about 1 minute. Pour into the prepared measuring cup and cool to room temperature. (The caramel can be made the night before and kept, covered, at room temperature. You can warm it very briefly in a microwave so that it is pourable, but be careful not to overheat. It should not be too loose.)
• For the brownie: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, being careful that the bowl does not touch the water. Stir occasionally with a rubber spatula until smooth.
• Whisk the eggs, sugars and vanilla in a large bowl. Stir the chocolate into the egg mixture using a rubber spatula, and then stir in the flour until just combined. Stir in 1 1/2 cups of the peanuts.
• Pour the batter into the prepared pan. Drizzle the caramel over the top, using a butter knife to swirl it into the batter. Coarsely chop the remaining 1/2 cup peanuts and scatter over the top. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Be sure to insert the toothpick in a spot that does not have too much caramel.
• Place on a cooling rack and, while still slightly warm, run a butter knife between the brownie and the long sides of the pan. Cool completely, about 1 hour.
• When the brownie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the brownie. Place another lightweight cutting board on top, and flip the brownie right-side-up. Slice into 1 1/2-inch squares.

CARAMEL MACADAMIA NUT BROWNIES

Steps:

• Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture., Pour into prepared pan. Bake at 325° for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack., In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat., In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly., Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325° for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.