Chewy Salty Peanutty Caramel Brownies Recipes

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CHEWY BROWNIES



Chewy Brownies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the baking pan
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 large eggs plus 2 yolks
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet chocolate chips
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1/4 cup cocoa powder

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
  • Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
  • Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

CHEWY PEANUT BUTTER BROWNIES



Chewy Peanut Butter Brownies image

These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!

Provided by Jo

Categories     Desserts     Cookies     Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 9

½ cup peanut butter
⅓ cup margarine, softened
⅔ cup white sugar
½ cup packed brown sugar
2 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
  • In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
  • Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g

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

SALTED CARAMEL PEANUT BROWNIE BARS



Salted Caramel Peanut Brownie Bars image

With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges. Super-rich and satisfying, a little piece is all you need. A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h

Yield 32 small bars

Number Of Ingredients 17

1 cup/130 grams all-purpose flour
1/2 cup/45 grams natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), at room temperature
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
4 ounces/115 grams semisweet or bittersweet chocolate, chopped
1 cup/200 grams granulated sugar
1/2 cup light corn syrup
3/4 cup heavy cream
4 tablespoons/55 grams unsalted butter, cut into pieces
1 1/2 cups/225 grams unsalted roasted peanuts
1/2 teaspoon kosher salt
Flaky salt for sprinkling

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment, leaving a 2-inch overhang on two sides.
  • Prepare the base: In a medium bowl, whisk together flour, cocoa, salt and baking soda. In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar until creamy, 1 minute. Add the egg and vanilla and beat until combined. Mix in the flour mixture and the chocolate until evenly moistened.
  • Transfer the thick batter to the prepared pan and spread it out into an even layer with an offset spatula. Bake until the base looks dry and set, about 25 to 30 minutes. Transfer to a rack to cool.
  • Prepare the topping: To a small saucepan with high sides add ¼ cup/60 milliliters water. Pour the sugar and corn syrup into the center of the pan. Bring to a simmer over medium-high heat and cook until the mixture is a medium amber color, about 15 minutes, swirling the pan occasionally. Quickly and carefully add the cream and the butter. Take care: The mixture will steam and sputter. Stir the mixture until combined and clip a candy thermometer to the side of the pot.
  • Cook the caramel until the mixture reaches 238 degrees, about 5 to 10 minutes. Remove from the heat and stir in the peanuts and the kosher salt. Pour the caramel over the base, using the raised edges of the base that formed while baking to keep the caramel on top. Sprinkle with flaky salt. Let stand until the caramel is completely cool.
  • Using the parchment overhang, transfer the bar to a cutting board. Cut into 32 small rectangles to serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 105 milligrams, Sugar 19 grams, TransFat 0 grams

CHEWY, SALTY PEANUTTY CARAMEL BROWNIES



Chewy, Salty Peanutty Caramel Brownies image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 489

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.

Provided by Almond Breeze

Categories     Chocolate Brownies

Time 2h50m

Yield 40

Number Of Ingredients 9

1 (11 ounce) package caramels, unwrapped
3 tablespoons Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, melted
1 (18.25 ounce) package German chocolate cake mix
2 tablespoons all-purpose flour
¼ cup Almond Breeze Vanilla almondmilk
⅔ cup miniature semisweet chocolate chips
¾ cup chopped walnuts
½ teaspoon coarse sea salt

Steps:

  • Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
  • In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
  • In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
  • Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 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.

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