Creamy Caramel Treasure Brownies Recipes

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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

CARAMEL BROWNIES III



Caramel Brownies III image

This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle.

Provided by Mary Lewno

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 6

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup evaporated milk
1 (18.25 ounce) package chocolate cake mix
¾ cup butter, melted
⅓ cup evaporated milk
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 33.4 g, Cholesterol 18.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 266.8 mg, Sugar 23.5 g

CREAMY CARAMEL TREASURE BROWNIES



Creamy Caramel Treasure Brownies image

Make and share this Creamy Caramel Treasure Brownies recipe from Food.com.

Provided by lilkittykt

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

1 cup finely chopped pecans
1 (18 ounce) package nestle toll house refrigerated brownie bar dough, broken into squares
12 nestle treasures creamy caramel candies
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, grease or paper line 12 muffin cups.
  • Place pecans in medium bowl, press brownies into pecans, coating well, place into prepared cups.
  • Bake for 22-25 minutes or until edges are set, remove pan to wire rack, gently press 1 treasure into each brownie, cool completely, remove from pan.
  • Microwave chocolate chips in small, heavy duty plastic bag on high power for 30 to 45 seconds;knead.
  • Microwave at additional 10 to 20 second intervals, kneading until smooth, cut tiny corner from bag; squeeze to drizzle over brownies.

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.

TREASURED BROWNIES



Treasured Brownies image

This terrific treat is included in a book of good-but-easy recipes my sister compiled as a wedding present for me. She refers to them as "money-back guarantee" brownies. And I can confirm that they turn out 100% of the time.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1 cup butter, melted and cooled
3 eggs
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup sugar
1 cup packed brown sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1 cup chopped nuts
ICING:
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
2/3 cup baking cocoa
2 tablespoons milk
2 tablespoons hot brewed coffee
1 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the butter, eggs and vanilla. Combine the dry ingredients; gradually add to butter mixture. Stir in nuts (do not overmix). , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, beat the icing ingredients until smooth. Spread over cooled brownies. Cut into bars.

Nutrition Facts : Calories 356 calories, Fat 21g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 204mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL BROWNIES I



Caramel Brownies I image

This recipe is a family favorite, I hope you will like them as much as we do. Enjoy!

Provided by Sue

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 12

Number Of Ingredients 6

⅔ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
¾ cup butter
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 (14 ounce) package individually wrapped caramels, unwrapped

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.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 71.4 g, Cholesterol 36.8 mg, Fat 28.2 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 12.8 g, Sodium 495.2 mg, Sugar 51.5 g

CHOCOLATE CARAMEL BROWNIES RECIPE



Chocolate Caramel Brownies Recipe image

Chocolate Caramel Brownies are so yummy and easy to make. They are covered in creamy caramel.

Provided by Contributor

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup butter
12 ounces bitter sweet chocolate chips (or semi sweet, coarsely chopped)
1 ½ cups sugar
4 eggs
1 Tablespoon vanilla
1 ¼ cup flour
½ teaspoon salt
1 ½ cup pecans (chopped (optional))
1 cup semi sweet chocolate chips
14 ounces caramels (unwrapped)
¼ cup heavy cream

Steps:

  • Preheat the oven to 350.
  • Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
  • Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
  • Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
  • Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
  • To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
  • Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
  • Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
  • Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 53 mg, Sodium 184 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

THE BEST CARAMEL BROWNIES



The Best Caramel Brownies image

This is an easy recipe to make for those unexpected needs that arise. I always keep the ingredients on hand. Everyone always requests this recipe.

Provided by DiAnna2

Categories     Bar Cookie

Time 38m

Yield 24 serving(s)

Number Of Ingredients 7

14 ounces caramels, wrappers removed
1/2 cup evaporated milk
1 (18 1/4 ounce) box German chocolate cake mix
1/4 cup evaporated milk
1/2 cup butter, melted
1 cup chocolate chips
1/2 cup nuts, chopped (optional)

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.

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