PEANUT BUTTER CARAMEL SWIRLED BROWNIES
Provided by Bobby Flay
Categories dessert
Time 2h20m
Yield 24 to 48 brownies depending on desired size
Number Of Ingredients 17
Steps:
- Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
- Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
- Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
- Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
- For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)
CHEWY PEANUT BUTTER BROWNIES
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
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
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
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
GOOEY CARAMEL-PECAN BROWNIES
Just one taste of these rich caramel-pecan delights, and you'll see why they're Betty's Best homemade brownies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
- Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
- Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 80 mg
CARAMEL PEANUT BUTTER BROWNIES
These salted Caramel Peanut Butter Brownies could not be more simple to prepare. Everything about this brownie recipe is so addicting!
Provided by Jenny
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
- Prepare brownie mix according to package directions, stir in chocolate chunks and transfer to prepared baking dish. Drizzle with warmed peanut butter and bake for 28-32 minutes, until baked through. Let cool for 30 minutes before drizzling with caramel.
- Place unwrapped caramels into a heat proof bowl and microwave with milk for 30 second intervals until melted and smooth. Drizzle over tops of brownies and sprinkle lightly with salt. Let cool completely then cut into squares to serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 113 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
GOOEY PEANUT BUTTER CARAMEL BROWNIES
Steps:
- Preheat oven to 350 degrees F. Spray a 9"x13" glass pan with cooking spray. Brownies: Place the butter and peanut butter in a microwave safe bowl. Microwave for about 30 seconds and mix until smooth. Add sugar and eggs and mix until smooth. Add chocolate syrup and flour, stir until completely mixed. Fold in chocolate chips and pour batter into sprayed (or greased)pan. Pour caramel topping in an "s" pattern on top of batter and then with a butter knife cut caramel into the batter. Bake for 30-40 minutes until firm and slightly pulling from the sides of the pan. Frosting: While brownies are baking, put all of the frosting ingredients in a glass bowl and microwave. Microwave for about a minute and then take frosting out of the microwave and stir. Continue microwaving for a minute at a time until frosting is smooth. It should take about 2-3 minutes. Place frosting off to the side until the brownies are finished cooking. When the brownies are finished cooking, pour frosting on top of brownies while they are still hot. Put optional chocolate chips on top of frosting.
OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES
These are positively addictive, yet can be eaten without much guilt! Source: Cooking Light (NUTRITION PER SERVING: CALORIES 176(25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g)
Provided by hannahactually
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
- Coat bottom of a 13 x 9-inch baking pan with cooking spray.
- Press two-thirds of batter into prepared pan using floured hands.
- Pat evenly (layer will be thin).
- Bake at 350° for 10 minutes.
- Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
- Stir in morsels.
- Spread marshmallow mixture evenly over brownie layer.
- Carefully drop remaining batter by spoonfuls over marshmallow mixture.
- Bake at 350° for 30 minutes.
- Cool completely in pan on a wire rack.
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
GOOEY SALT AND CARAMEL S'MORES BROWNIES
As the title says, but better. Serve with cinnamon-vanilla ice cream and crushed graham crackers.
Provided by heckoso
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h4m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 8x8-inch baking pan with greased parchment paper.
- Mix sugar, melted butter, chocolate drink mix, dark chocolate powder, and sea salt together in a bowl. Beat eggs and vanilla extract together until smooth. Fold egg mixture into cocoa mixture, incorporating as little air as possible. Sift in flour slowly while stirring until batter is thick and shiny.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Pour half of the batter into the prepared baking pan; pour in half of the melted chocolate. Pour in remaining batter; top with remaining melted chocolate. Press chocolate into the batter with a spatula so that only a small amount of melted chocolate is visible.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Remove from oven; top with marshmallows and caramel sauce. Bake until marshmallows are melted and browned, 3 to 5 minutes. Remove from oven; top with walnuts. Cool until brownies are set, about 15 minutes.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 24.7 g, Cholesterol 39.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 165.4 mg, Sugar 17.1 g
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
GOOEY CARAMEL CHOCOLATE BARS
There is one word for these bars-scrumptious! I once substituted peanut butter chips for the chocolate chips...they're wonderful that way, too.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt chocolate chips and caramels with 1/3 cup milk. Stir in nuts. Remove from the heat and set aside. In a large bowl, combine cake mix, butter and remaining milk; pat half into a greased 13-in. x 9-in. baking pan. Bake at 350° for 7-10 minutes. Spread chocolate/caramel mixture over crust; top with reserved cake mixture. Bake 12-15 minutes longer.
Nutrition Facts :
OOEY GOOEY PEANUT BUTTER CHOCOLATE BROWNIES RECIPE
These Ooey Gooey Peanut Butter Chocolate Brownies are so simple to make and taste amazing. If you are a fan of the chocolate and peanut butter combination, you definitely need to give these a try.
Provided by Elyse Ellis
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick.
- Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.
- Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in peanut butter chips.
- Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.
- Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.
Nutrition Facts : Calories 173 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 188 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES
Cut this recipe out of a magazine sometime back. I have not tried this recipe but am posting it at the request of a Zaar member.
Provided by Caryn
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease the bottom of a 13 x 9 x 2-inch baking pan.
- BATTER: In bowl, beat together oil, water, and eggs.
- Stir in brownie mix until ingredients are moist.
- Spread batter into prepared pan.
- FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
- Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
- Bake for 40 minutes.
- DO NOT OVERBAKE!
- FROSTING: In medium bowl, cream together frosting and peanut butter.
- Spread frosting over brownies immediately after baking or after completely cooling.
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