Salted Caramel 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

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

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 9 large brownies

Number Of Ingredients 14

4 ounces (1 stick) unsalted butter
3 ounces unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
2 tablespoons instant espresso powder
Pinch salt
1/2 teaspoon vanilla
2/3 cup sugar
1 tablespoon unsalted butter
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons flaky sea salt
Ice cream, for serving

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment.
  • Melt the butter and chocolate together in a shallow heatproof bowl set over a saucepan with 1 or 2 inches of simmering water. Stir until completely melted and smooth.
  • Transfer the melted chocolate mixture to a medium bowl and stir in the sugar. Let cool, then whisk in the eggs, one at a time. Stir in the flour, espresso powder, salt and vanilla, and pour into the prepared baking pan.
  • Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely.
  • For the caramel: While the brownies are baking, heat the sugar and 1/3 cup water in a heavy-bottomed medium saucepan over medium-high heat. Bring to a boil, swirling the pan but not stirring; cook until the mixture turns a golden amber color. Remove from the heat and immediately add the butter, swirling to combine; take great care to keep the pan at a distance when adding the butter, as the caramel will bubble up and foam. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate. Set aside to cool.
  • Lift the cooled brownies out of the pan, cut into squares and place on a serving platter. Drizzle with the caramel and sprinkle with the sea salt. Serve with ice cream.

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Ina Garten

Time 1h

Yield 12 large brownies

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran's
2 to 3 teaspoons flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
  • Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
  • In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
  • Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
  • As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
  • Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

AMELIE'S SALTED CARAMEL BROWNIES



Amelie's Salted Caramel Brownies image

Amelie's French Bakery in North Carolina has been known for their Salted Caramel Brownies since they first opened their doors. The recipe was printed in Charlotte Magazine and supplied by Amelie's. I'm posting here for safe keeping. When making these brownies here are some important tips: * Be sure to use foil to line your pan. Be sure to butter the foil well ; really well, this way you can lift the entire sheet of brownies out of the pan and onto a cutting board to cut into bars, which will allow you to make cleaner cuts and make prettier brownies. * Do not overbake. It's suggested to bake the brownies for exactly 25 minutes, but keep an eye on them. * For the caramel, be sure to babysit the water and sugar mixture when boiling. It starts turning light brown after 5 minutes or so, and turns amber quickly after that. * Chill the brownies to set the caramel. * You may choose cut and place individual brownies in paper muffin/cupcake tin liners. It prevent brownies from sticking together. ******PLEASE NOTE: TIMES ARE ESTIMATES ONLY******

Provided by Cooking Queen

Categories     Dessert

Time 1h5m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 12

6 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter, cubed
2 cups granulated sugar
3 large eggs
1 cup unbleached all-purpose flour
1 3/4 cups salted caramel glaze (see below, prepare glaze when brownies are cool)
1/2 cup heavy cream
2 cups granulated sugar
1/2 cup water
1/4 cup unsalted butter, cubed
2 teaspoons fine sea salt
2 tablespoons gelatin powder, combined with 1/4 cup cold water

Steps:

  • Brownies:.
  • Heat oven to 325 degrees F. Line a 9-by-13-inch pan with foil and then butter well.
  • In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
  • In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 25-30 minutes.
  • Completely cool brownies in pan. Pour caramel glaze over brownies and cool in fridge until caramel sets. Slice into bars, about 2 inches square.
  • Salted Caramel Glaze:.
  • In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

SALTED CARAMEL BROWNIES



Salted caramel brownies image

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 16 larger or 32 bite-sized brownies

Number Of Ingredients 9

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • Grease then line a 23cm square traybake tin with baking parchment.
  • Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
  • In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
  • Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
  • In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
  • Pour half the brownie batter into the tin and level it with a spatula.
  • Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
  • Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
  • Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
  • Let it cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

SALTED CARAMEL BROWNIE COOKIES RECIPE BY TASTY



Salted Caramel Brownie Cookies Recipe by Tasty image

Turn a box of brownie mix into soft, chewy, and decadent cookies with a caramel surprise hidden inside.

Provided by Katie Aubin

Categories     Bakery Goods

Time 17m

Yield 12 cookies

Number Of Ingredients 7

1 box brownie mix
2 teaspoons baking powder
½ cup all purpose flour
¼ cup vegetable oil
2 large eggs
12 chewy caramel candies
flaky sea salt, to taste

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with a nonstick baking mat or parchment paper.
  • In a large bowl, whisk together the brownie mix, baking powder, and flour. Add the vegetable oil and eggs and beat with an electric hand mixer until well combined.
  • Scoop out 2 tablespoons of the dough and flatten into a disc. Add a caramel candy to the center and roll the dough around it to cover. Place on a prepared baking sheet and repeat with the remaining dough and candies, spacing the cookies evenly.
  • Bake the cookies for 10-12 minutes, until crispy on the edges and crinkly on top. Remove from the oven and sprinkle with flaky sea salt while still hot. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 73 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 59 grams

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h15m

Yield About 2 dozen brownies

Number Of Ingredients 15

1 cup/200 grams granulated sugar
2 tablespoons/30 milliliters light corn syrup
1/2 cup/120 milliliters heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup/115 grams sour cream
2 sticks/225 grams unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces/300 grams dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups/300 grams granulated sugar
1/2 cup/105 grams firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling

Steps:

  • Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
  • Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
  • In a large bowl, whisk together flour, salt and cocoa powder.
  • Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
  • Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
  • Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
  • Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
  • Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
  • Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams

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SALTED CARAMEL BROWNIES - PAKISTANS TASTE
2022-05-09 Keyword brownie recipe, brownie recipes, salted caramel brownies. Prep Time 20 minutes. Cook Time 35 minutes. Total Time 55 minutes. Servings 12 Brownies. Calories 600 kcal. Author Alyssa Rivers. Ingredients. 2 cups sugar; 3/4 cup baking cocoa; 1 cup canola oil; 4 eggs; 1/4 cup 2% milk; 1 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking …
From spicyfoodsrecipes.blogspot.com
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SALTED CARAMEL BROWNIES FROM SCRATCH | EASY RECIPES BY ITS YUMMI
2019-08-18 Cook until mixture turns an amber color (about 5 minutes). Remove from heat and add warm cream, butter, and 1/2 of the salt. Stir gently until smooth and well combined. Pour over the cooked brownies and use an offset spatula to spread it evenly over the surface. Sprinkle with remaining kosher salt.
From itsyummi.com
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HOMEMADE SALTED CARAMEL BROWNIES - THE FOOD CHARLATAN
2020-03-27 Make the caramel. Chop up 9 tablespoons of butter and measure out 1/2 cup of cream. Set aside so it is ready to go when you need it later. In a clean heavy bottom 3 quart pot, add 1/2 cup water. Add 2 and 1/2 cups sugar to the center of the pot to avoid getting sugar crystals on the side of the pot.
From thefoodcharlatan.com
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SALTED CARAMEL BROWNIES | THE RECIPE CRITIC
2015-04-05 Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving.
From therecipecritic.com
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SALTED CARAMEL BROWNIES | SKILLET BROWNIE RECIPE
2013-04-29 Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey.
From twopeasandtheirpod.com
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SALTED CARAMEL BROWNIES - THE COOKIN CHICKS
2022-02-08 In a small bowl, combine the caramels, heavy whipping cream, and 1/4 teaspoon salt. Microwave in small increments until all is melted and combined. Pour caramel onto cooled brownies evenly. Pour remaining brownie batter over caramel evenly. Place pan back into oven and bake for about 20 minutes.
From thecookinchicks.com
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CARAMEL FUDGE BROWNIES - THE SLOW ROASTED ITALIAN
2022-03-31 Sprinkle your caramel fudge brownies with kosher salt before serving. It adds a gourmet touch and helps cut through the sweetness of the dessert as well. Make slicing easier Line your baking pan with aluminum foil before greasing and adding the batter. Once cooled, lift the caramel brownies straight out of the pan and onto a cutting board.
From theslowroasteditalian.com
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CARAMEL BROWNIES | RECIPETIN EATS
2021-01-29 Salted Caramel Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute. When it is heated (ie. when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch (Note 3). It should be a pale golden colour.
From recipetineats.com
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SALTED CARAMEL BROWNIE - THE PIONEER WOMAN
2010-05-24 Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray. In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat. In a separate bowl, gently whisk the eggs.
From thepioneerwoman.com
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SALTED CARAMEL BROWNIES RECIPE - VALLERY LOMAS | FOOD & WINE
Stir together sugar, 1/2 cup water, and corn syrup in a small saucepan. Cook, without stirring, until mixture boils and turns amber in color, about 10 minutes.
From foodandwine.com
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SALTED CARAMEL BROWNIES - CREME DE LA CRUMB
2019-02-01 Preheat oven to 350 degrees and line a 9x9 inch baking pan with foil leaving enough hanging over the sides to use as handles to pull the finished brownies out later. In a medium saucepan over medium heat, melt butter. Once melted stir in 1/2 cup semisweet chocolate chips and sugar until chocolate is melted and incorporated.
From lecremedelacrumb.com
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Top Asked Questions

How to bake brownies with caramel?
Whisk in the sugar. Whisk in the eggs and vanilla. Whisk in the flour and salt. Caramel meets brownie: Cut the cooled caramel into small squares. Stir most of them into the brownie batter and transfer to the pan. Arrange the last few caramel pieces on top of the brownies. Bake for 30 minutes (more or less to taste).
What is the best way to make Brownies?
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.
What kind of salt do you put in caramel Brownies?
Here it's all about the creamy caramel sauce. Maldon sea salt — or any coarse, flaky salt — is crucial for getting that light hit of salt without making the whole dessert taste salty. Craving chocolate now? Here are 90+ more brownie ideas.
How long do you cook Brownies in the oven?
Preparation. 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,...

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