CARAMEL-PECAN BROWNIES
Gooey chocolate, melty caramel, crunchy pecans: Baker, prepare to take a bow as these brownies become the star of the dessert table.
Provided by My Food and Family
Categories Nuts
Time 1h15m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
- Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
- Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CARAMEL PECAN BROWNIES
These moist, chewy brownies rival any store-bought chocolate bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish. Line bottom of pan with parchment paper; butter the paper. Set aside. Place bittersweet chocolate and butter in a heat-proof bowl; set over a pan of barely simmering water. Stir occasionally until melted. Remove pan from heat, and set aside.
- Sift together the flour, cayenne, and salt, and set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla extract and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Stir in chocolate. Pour into dish, and sprinkle with chopped pecans. Bake until set, 35 to 40 minutes. Transfer the pan to a wire rack to cool. When cool, drizzle with caramel sauce, if desired.
Nutrition Facts : Calories 250 g, Cholesterol 25 g, Fat 4 g, Fiber 1 g, Protein 6 g, Sodium 2 g
PECAN AND CARAMEL LAYERED BROWNIES
Turtle-like delicious taste! A great recipe, pretty easy to make, and definitely delicious to eat! Really rich and delicious. (I think so far we are up to a 3 delicious count in this description!) Be sure to watch them close and don't over or under bake them. Underbaking = delicious gooey mess! The original recipe was for an 8x8 pan, but I doubled it because I was making these for a larger crowd. Original recipe found on verybestbaking.com website.
Provided by Traci Coleman @TraciB70
Categories Other Desserts
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line a 9x13" baking dish with foil so that it hangs over the edge of the pan (you will use it for lifting the brownies out when ready to cut them). Spray with non-stick baking spray.
- Cream together the sugar, brown sugar and butter. Add 4 eggs, one at a time, combining well after each one. Add vanilla. Gradually add in the flour and cocoa.
- Reserve 1 1/2 cups of the batter. Pour remaining batter in the prepared baking dish. Sprinkle pecans and white morsel chips over batter. Drizzle caramel topping on top. Place the reserved 1 1/2 cups of batter back into mixing bowl. Add 2 remaining eggs and beat well. Stir in the semi-sweet chocolate chips. Spread over the caramel sauce.
- Bake for 30-35 minutes until toothpick inserted in middle comes out clean. Let cool completely on cooling rack. Lift brownies out of pan by the edges of the foil. Peel foil edges down and cut into bars.
CARAMEL PECAN BROWNIES
Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these caramel and pecan brownies - a crunchy treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread 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, about 1 hour. For brownies, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg
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 PECAN BROWNIES
These rich and gooey brownies are so good, I make them year-round.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts :
CARAMEL PECAN BROWNIES
Without doubt, these are the most delightful tasting brownies that we've ever had the pleasure of tasting, and the best thing about them is that they're far healthier than the typical brownies that you'll come across. If you only make one recipe, it should be this one.
Provided by hello
Categories Dessert
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- For the Caramel.
- Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
- Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
- Set aside to cool.
- For the Brownies.
- Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
- In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
- Take off from the heat and add in honey. Continue whisking.
- Add in eggs and vanilla and whisk until smooth.
- Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
- Fold in the dry ingredients into the wet.
- Pour into the prepared baking pan and top with pieces of pecan.
- Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.
Nutrition Facts : Calories 450.8, Fat 28.1, SaturatedFat 19.8, Cholesterol 41.3, Sodium 44.4, Carbohydrate 54.9, Fiber 4, Sugar 48, Protein 4.5
CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES
Make and share this Chunky Chocolate Caramel Pecan Brownies recipe from Food.com.
Provided by TiaGem
Categories Bar Cookie
Time 1h15m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
- (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
- Add the eggs, blend well.
- Stir in flour, blend well.
- Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
- Don't turn the oven off yet!
- While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
- Microwave on high for about 2 minutes, the caramels should be partially melted.
- Stir to help them melt completely.
- Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
- Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
- It's ok if some of the caramel is showing.
- Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
- Bake for another 30 minutes or until the brownies are firm.
- Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
- These would make a decadent gift for someone who loves the flavor combination!
- You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
- Or, depending on your mood, you could hide them and eat them all yourself!
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
- Microwave chocolate and 3/4 cup butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
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