Killer Brownies Recipes

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

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!

GERMAN CHOCOLATE CAKE MIX BROWNIES

Steps:

• Preheat oven to 350.
• Mix cake mix, butter, and half of the evaporated milk together.
• Press one-half to two-thirds of the cake mixture into a greased 9X13 pan.
• Bake for 18 - 20 minutes.
• While the cake is baking, unwrap the caramels and melt them over med-low heat with the remaining evaporated milk.
• When the cake is finished, take out of the oven and sprinkle the chocolate chips over the top.
• Pour the melted caramel over the chocolate chips.
• Take the remaining cake mix and dot the top of the brownies.
• Bake for an additional 13 minutes.

KILLER BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease the bottom and sides of a 9-by-9-inch baking pan.
• Whip ¼ pound plus 4 tablespoons of the butter with an electric mixer until light and fluffy. Blend the cake mix, evaporated milk, water and ½ cup of the walnut pieces with the whipped butter to make a smooth, thick batter.
• Spoon half the batter into the baking pan. Bake until the top appears dry and firm, 25 to 30 minutes. Meanwhile, cover the remaining batter and set it aside in the refrigerator. Remove the pan from the oven and let it cool to room temperature.
• Spread ¾ cup of the caramel topping evenly over the brownies. Sprinkle ⅓ cup of the chocolate chips evenly over the caramel. Cover the baking pan with foil and put it in the freezer until the caramel becomes firm. Reheat the oven to 350 degrees. Remove the remaining brownie batter from the refrigerator and let it come to room temperature.
• Remove the baking pan from the freezer and spoon the remaining brownie batter evenly over the caramel. Sprinkle the remaining ¼ cup of the walnut pieces evenly over the batter. Return the brownie pan to the oven and bake it until the top appears dry and firm, an additional 25 to 30 minutes. Remove the pan from the oven and let the brownies cool.
• Melt the remaining ⅓ cup of chocolate chips in a saucepan. Stir in the remaining 1 tablespoon of butter until smooth. Drizzle the chocolate over the cooled brownies. Heat the remaining ¼ cup of caramel topping in the microwave until it can be easily poured, about 20 seconds. Drizzle it over the brownies. Refrigerate for 1 hour. Dust the brownies generously with confectioners' sugar. To serve, cut into pieces and remove from the pan. Makes 9 or 16 brownies.

EGGLESS BROWNIES

Steps:

• Preheat oven to 350.
• Melt caramels slowly with 1/3 cup evaporated milk.
• Combine cake mix, 1/3 cup evaporated milk, butter, and nuts. Stir briefly.
• Press 1/2 dough into 9 x 13 x 2 pan.
• Bake at 350 for 6 minutes. Remove from oven. (Tip: leave oven set at 350 for later use in this recipe.).
• Sprinkle with chips and spread caramel mixture over top. Crumble remaining dough over top.
• Bake at 350 for 15-18 minutes.
• Refrigerate for 30 minutes to set caramel. Cut into bars.