Chai Caramel Chocolate Brownies Recipes
CHOCOLATE CARAMEL BROWNIES
My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.
Provided by Barbara Hodge
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g
CARAMEL CHUNK BROWNIES
Caramel and chocolate come together for this super simple and succulent dessert!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 57.7 g, Cholesterol 0.2 mg, Fat 15 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 194 mg, Sugar 11.1 g
CHAI CARAMEL CHOCOLATE BROWNIES
Blend chai spices with caramel to make these moreish chocolate brownies, with cardamom, cinnamon, cloves and ginger
Provided by Good Food team
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with two strips of baking parchment. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water) or in 20-second bursts in the microwave. Leave to cool slightly.
- For the chai caramel, mix all the ingredients together in a bowl until the caramel has loosened.
- Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat for around 5 mins until pale and thick. Alternatively, do this using an electric whisk. Fold in the slightly cooled melted chocolate mixture using a spatula and, when fully combined, add the flour and cocoa powder. Mix until everything is combined and there are no streaks of flour. Pour into the prepared tin, drizzle over the chai caramel and gently swirl into the batter using a teaspoon.
- Bake for 25-30 mins until the brownies are set at the edges with a slight wobble in the middle. If the brownies wobble a lot, they're not done - bake for another 5 mins until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Leave to cool completely in the tin, then remove and slice into 16 squares to serve. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 298 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
OOEY GOOEY CHOCOLATE CARAMEL BROWNIES
These are the greatest brownies ever. Once you taste them you will never go back. I've tweaked this recipe from Canadian Living's Best Muffins & More cookbook, and now it's at the point where my family and friends have declared me the Goddess of Brownies. One friend even told me these brownies were better than sex. Seriously, they're that good.
Provided by Nieraa
Categories Bar Cookie
Time 50m
Yield 16-24 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 388.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 101.5, Sodium 224.9, Carbohydrate 45.4, Fiber 1.4, Sugar 35.6, Protein 3.8
CHOCOLATE CARAMEL BROWNIES
Make and share this Chocolate Caramel Brownies recipe from Food.com.
Provided by CDKitchen1
Categories Bar Cookie
Time 50m
Yield 1 batch, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease bottom of 9x13-inch baking pan.
- Prepare brownie mix as directed on package.
- Spread 2 cups of the brownie mixture in prepared pan.
- Combine caramel topping and flour in bowl; mix well.
- Spread evenly over brownie mixture; sprinkle with coconut.
- Using a spoon, drop remaining brownie mixture on top of caramel layer.
- Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
- Cut into squares.
Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 3.3, Cholesterol 15.7, Sodium 128, Carbohydrate 29.4, Fiber 0.8, Sugar 0.3, Protein 2.1
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