Chewy Caramel Brownie Pie Recipes

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CARAMEL BROWNIE PIE



Caramel Brownie Pie image

It's gooey, it's chocolate, it's caramel, it's low carb and a perfect dessert!!

Provided by Sarah Criddle

Time 35m

Number Of Ingredients 12

1/2 cup of THM Baking Blend
1/2 cup cocoa powder
1/2 cup butter (melted)
1/2 cup 0% greek yogurt or 1/2 a cup of sour cream
1/2 cup of Pyure Stevia or Truvia (if using THM Gentle Sweet use 2/3 cup, you can use 3 or 4 tbsp. of THM Super Sweet BLEND or you can use 1 cup of Swerve or Xylitol)
8 drops of Liquid Stevia (you can add about a tsp more of Pyure Stevia or Truvia)
4 eggs
1 tsp vanilla
1 tsp baking powder
sprinkle of salt
1/2 cup of pecans or walnuts (optional)
1/4 cup (and more for a topping) of Nana's Little Kitchen's Caramel Sauce

Steps:

  • Use room temp butter or melt on high for 30 seconds in the microwave.
  • In the same big bowl add all of the ingredients and mix well.
  • Preheat oven to 350 degrees.
  • Grease a pie dish or a 9X9 glass baking dish.
  • Pour brownie batter into baking dish.
  • Make a double batch of the Caramel Sauce.
  • Pour about 1/3 cup of caramel sauce over the top of brownie batter and run a knife through the batter.
  • Place in the oven.
  • Bake at 350 degrees for 35-38 minutes.
  • Allow to cool for 10 minutes.
  • Top with more Caramel Sauce & or whipped cream & nuts!
  • ENJOY!

Nutrition Facts : ServingSize 8

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY



The Best Gooey Salted Caramel Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
12 tablespoons unsalted butter, 1 1/2 sticks, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
¾ teaspoon vanilla extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
½ cup semi-sweet chocolate chips
3 cups soft caramel candy
1 ½ cups soft caramel candy
¼ cup heavy cream
flaky sea salt, for sprinkling

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!

Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams

IMPOSSIBLE BROWNIE PIE



Impossible Brownie Pie image

This nut-filled no-crust brownie pie is rich, chocolaty, and easy.

Provided by Michele O'Sullivan

Categories     Desserts     Pies

Time 45m

Yield 8

Number Of Ingredients 6

4 eggs
¼ cup butter, melted
4 (1 ounce) squares semisweet chocolate, melted
½ cup brown sugar
½ cup biscuit baking mix
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  • In a large mixing bowl, combine eggs, butter, and chocolate. Mix on medium speed until smooth, about 30 seconds. Add brown sugar, baking mix, and white sugar. Mix for 2 minutes. Pour into pie pan and sprinkle with nuts.
  • Bake in preheated oven for 35 minutes, until knife inserted in center comes out clean. Cool before serving.

Nutrition Facts : Calories 287.8 calories, Carbohydrate 38.8 g, Cholesterol 108.3 mg, Fat 13.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 174.2 mg, Sugar 33.2 g

BROWNIE CARAMEL CHEESECAKE



Brownie Caramel Cheesecake image

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.

Provided by JACKIE MEIBORG

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 4h30m

Yield 12

Number Of Ingredients 10

1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
  • In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
  • Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
  • In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
  • Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 68.9 g, Cholesterol 93.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 11.9 g, Sodium 354.9 mg, Sugar 43.2 g

CARAMEL BROWNIES



Caramel Brownies image

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

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

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.

CHEWY CARAMEL BROWNIE PIE



Chewy Caramel Brownie Pie image

This brownie pie is exceedingly rich, chewy, gooey and irresistible when topped with a scoop of ice cream. Another great dessert for a Special Occasion. Land-o-Lakes Cookbook.

Provided by daisygrl64

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 (1 ounce) unsweetened chocolate, squares
1 cup sugar
3/4 cup all-purpose flour
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
8 ounces caramels, unwrapped (about 30 caramels)
3 tablespoons whipped cream
1/2 cup pecans, chopped
1/4 cup semi-sweet chocolate chips
vanilla ice cream

Steps:

  • heat oven to 350*F.
  • in 2 qt saucepan combine butter and unsweetened chocolate. cook over medium heat, stirring occasionally until melted.
  • stir in remaining brownie ingredients.
  • spread batter into greased 9" pie pan. bake for 20 to 25 minutes or until brownie is firm to the touch.
  • meanwhile, in 1 qt saucepan cook caramels and whipping cream over medium heat, stirring occasionally until caramels are melted.
  • remove brownie from oven, spread melted caramel mixture over entire baked brownie.
  • sprinkle with pecans and chocolate chips.
  • return to oven, bake for 3 to 5 minutes or until caramel mixture is bubbly.
  • let stand 30 to 45 minutes, cut into wedges, serve warn with ice cream.

Nutrition Facts : Calories 480.1, Fat 25.6, SaturatedFat 12.2, Cholesterol 86.2, Sodium 340.7, Carbohydrate 62.5, Fiber 2.5, Sugar 47, Protein 6

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES



Chewy, Salty Peanutty Caramel Brownies image

These brownies were inspired by these fantastic chocolate-covered salted caramels sold at Chelsea Market-and salted caramel is all the rages these days. Mixed with crunchy peanuts, these brownies taste like upscale homemade candy bars.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield forty-eight 1 1/2-inch squares

Number Of Ingredients 13

Vegetable oil, for greasing
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons salted butter, cut into chunks
1/2 cup heavy cream
Brownie:
1 1/2 sticks (12 tablespoons) salted butter, plus more for greasing
10 ounces bittersweet chocolate, coarsely chopped
4 large eggs
1 1/2 cups granulated sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups salted skinless peanuts (not dry-roasted)

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.

EASY CHEWY CARAMEL CAKE MIX BROWNIES



Easy Chewy Caramel Cake Mix Brownies image

I found this simple recipe on the back of a chocolate chip package, and they are fantastic! I mixed butterscotch, bourdeaux syrup and caramel sauce for mine, however, one of the three would work as well. **NOTE: Be sure the caramel or butterscotch you use is the thickest one you can find. If you use a thin one, it will cause problems when setting.

Provided by ChipotleChick

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6

1 (18 1/2 ounce) package devil's food cake mix
2/3 cup evaporated milk, divided
12 tablespoons butter or 12 tablespoons margarine, melted
12 ounces thick butterscotch sundae sauce or 12 ounces bordeaux syrup
3 tablespoons flour
12 ounces semi-sweet chocolate chips

Steps:

  • Heat oven to 350.
  • Grease a 9x13" pan.
  • Beat cake mix, 1/3 cup evaporated milk and melted butter rapidly for 1 minute.
  • Press half of the mixture into the bottom of the pan.
  • Bake for 15 minutes or until set.
  • In medium bowl, mix caramel (butterscotch or bordeaux syrup), flour, and remaining evaporated milk.
  • Pour evenly over brownies.
  • Sprinkle 1 cup chocolate chips over them, then sprinkle remaining clumps of cake mix on top, and finish with remaining chocolate chips.
  • Bake again for 30 minutes.
  • Will look a little undercooked, but will set as it cools.
  • Cool on a wire rack, and cut into squares.

HOMEMADE BROWNIE PIE



Homemade Brownie Pie image

This pie never lasts long at our house-it's a different, fun way to serve brownies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

2 large eggs
1 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
Vanilla ice cream, optional
Chocolate syrup, optional

Steps:

  • In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Nutrition Facts :

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CHEWY BROWNIE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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RECIPES > BAKED GOODS > HOW TO MAKE CHEWY CARAMEL BROWNIE PIE
Spread batter into greased 9" pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and ...
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