SALTED CARAMEL MACCHIATO BROWNIE CUPS
Your favorite indulgent coffee drink comes to mind when you bite into this delicious salted caramel brownie cup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place foil baking cup in each of 12 regular-size muffin cups; spray bottoms with cooking spray.
- Make brownie batter as directed on box; stir in espresso powder and chocolate chunks until mixed well. Fill each muffin cup with about 2 heaping tablespoons batter. Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch. Reserve 1 tablespoon of the caramel topping in a small microwavable bowl; cover and refrigerate until ready to use. Divide remaining caramel equally among muffin cup by squeezing a small amount on top center of brownie batter.
- Bake 18 to 22 minutes or until edges and tops are set. Cool in pan 5 minutes. Remove from pan; cool completely, at least 1 hour.
- Before serving, heat reserved caramel topping in microwave uncovered on High 20 to 30 seconds or until drizzling consistency. Place caramel topping in resealable food-storage plastic bag. Cut off small corner of bag. Top each brownie cup with 2 tablespoons whipped topping, and drizzle with warm caramel. Sprinkle with baking cocoa.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 29 g, TransFat 0 g
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
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
CARAMEL-MACCHIATO BROWNIES -- SOUTHERN LIVING
From the 2009 August Edition. Caramel? Brownies? Nuf said! To make caramel bits -- quarter 12 caramels -- I spray my knife with cooking spray first! Use the espresso powder depending on how much you want these to have a coffee flavor! Cook time is time they are in the oven -- not the time you are required to attend to them! :)
Provided by SarahBeth
Categories Dessert
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
- Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
- Whisk in granulated and brown sugars.
- Add eggs, 1 at a time, whisking just until blended after each addition.
- Whisk in flour, vanilla, and salt.
- Stir miniature marshmallows, caramel bits, and instant espresso into batter.
- Pour mixture into prepared pan.
- Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
- Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
SALTED CARAMEL BROWNIES
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
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 BROWNIE COOKIES RECIPE BY TASTY
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
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 MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY
Love tiramisu?! Then you'll love this salted caramel twist! In this recipe, we use rich caramel sauce and mascarpone cheese to make a decadent custard that's layered between espresso-dipped ladyfingers and topped off with whipped cream and a salty caramel drizzle!
Provided by Tikeyah Whittle
Categories Desserts
Time 2h15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
- Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
- When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
- Enjoy!
Nutrition Facts : Calories 991 calories, Carbohydrate 93 grams, Fat 61 grams, Fiber 0 grams, Protein 22 grams, Sugar 59 grams
BLONDE BROWNIE CARAMEL CUPS
These are a lot of fun. In the center of a blonde brownie is a little chocolate surprise under the caramel! I found this in a Pillsbury Bake-Off recipe book.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Line 16 muffin cups with foil or paper baking cups.
- Melt butter in medium saucepan over low heat.
- Remove from heat and stir in brown sugar.
- Add vanilla and egg; mix well.
- Add flour, baking powder and salt; blend well.
- Stir in 1/2 cup chopped nuts.
- Divide batter evenly into lined muffin cups.
- Bake for 16 to 20 minutes or until golden brown.
- Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on High for 2-3 minutes, stirring occasionally).
- Immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
- Spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
- If necessary, stir additional water into melted caramels to maintain spoonable consistency.
- Sprinkle 1/4 cup finly chopped nuts evenly over brownies.
- Cool completely.
- Store in tightly covered container.
Nutrition Facts : Calories 248.2, Fat 12, SaturatedFat 5.4, Cholesterol 29.4, Sodium 184.3, Carbohydrate 34.1, Fiber 1.1, Sugar 24.7, Protein 3.2
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