WHITE CHOCOLATE CARAMEL BLONDIES RECIPE - (4.5/5)
Provided by Cdreamgirl
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F. Grease an 8x8 pan. Beat together the butter and brown sugar until smooth in a large bowl. Add egg and vanilla and mix well. In a separate bowl sift together the salt and flour. Add the flour mixture to the butter mixture and mix well. Stir in caramel bits and 1/2 cup of white chocolate chips. Pour into pan and bake for 25-28 minutes. Once blondies are done and cool, melt remaining white chocolate chips in a microwave safe bowl. Drizzle over blondies and serve.
CHOCOLATE CARAMEL BROWNIES
My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.
Provided by Barbara Hodge
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
- Bake for an additional 20 minutes. Remove and let cool.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g
WHITE CHOCOLATE BLONDIE BROWNIES
This is a simple variation on a chocolate brownie recipe that my mother made me growing up, which originally came from my grandmother. I am a big white chocolate fan, and this will satisfy even the biggest white chocolate craving.
Provided by kdahlman
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 31 g, Cholesterol 53.7 mg, Fat 12.4 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 7.4 g, Sodium 174.3 mg, Sugar 23.1 g
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
LAYERED BROWNIES/WHITE CHOCOLATE CARAMEL/CACAO NIB GELATO
These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included. Bits of shell roasted cacao beans; available at specialty food stores.
Provided by Manami
Categories Bar Cookie
Time 14h20m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- FOR CANDIED PECANS:.
- Lightly butter baking sheet.
- Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
- Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
- Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
- Cool completely and coarsely chop nuts.
- *Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
- FOR BROWNIES:.
- Preheat oven to 350°F.
- Line 8x8x2-inch metal baking pan with foil; butter foil.
- Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
- Remove from heat; cool slightly.
- Whisk cocoa powder, flour, and salt in small bowl.
- Whisk sugar, eggs, and vanilla in medium bowl to blend.
- Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
- Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
- Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
- Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
- Cool completely in pan on rack.
- FOR WHITE-CHOCOLATE CARAMEL:.
- Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
- Let stand until gelatin softens, about 15 minutes.
- Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
- Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
- Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
- Stir to dissolve any caramel bits.
- Remove from heat; let cool 5 minutes.
- Add gelatin mixture; stir until gelatin dissolves.
- Add white chocolate; whisk until melted and smooth; whisk in butter.
- Pour caramel atop cooled brownie; spread evenly to cover completely.
- Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
- FOR BITTERSWEET-CHOCOLATE GANACHE:.
- Bring cream to simmer in small saucepan; remove from heat.
- Add chocolate; whisk until melted and smooth.
- Cool until mixture is slightly thickened but still pourable, about 15 minutes.
- Pour ganache atop caramel on brownie; spread just to edges.
- Sprinkle chopped candied pecans evenly over.
- Chill uncovered until ganache is firm enough to cut, about 4 hours.
- **DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- CACAO NIB GELATO:.
- Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
- Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
- Cover and let mixture steep 30 minutes; uncover and return to simmer.
- Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
- Gradually add hot cream mixture to yolk mixture, whisking until blended.
- Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170ºF, about 5 minutes (do not boil).
- Transfer custard to medium bowl; cover and chill overnight.
- Pour custard through fine strainer set over bowl, discard solids in strainer.
- Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
- Cover and freeze until ice cream is firm, at least 8 hours or overnight.
- ***DO AHEAD - Can be made 3 days ahead; keep frozen.
- ASSEMBLY:.
- Using foil as aid, lift brownie out of pan; place on work surface.
- Fold foil sides down.
- Using sharp knife, trim off about 1/4 inch of brownie on all sides.
- Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
- Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
- E N J O Y!
Nutrition Facts : Calories 786, Fat 60.6, SaturatedFat 31.8, Cholesterol 329, Sodium 135.3, Carbohydrate 57.4, Fiber 2.2, Sugar 50.7, Protein 8.9
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- Begin by roasting the chocolate. Preheat the oven to 120 celsius (250 Fahrenheit) and add the chocolate into a small baking dish and place in the oven for 60 minutes, stirring every 10 minutes, until a deep caramel colour. Sprinkle the salt over the chocolate and stir to combine. Set aside to cool slightly.
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- For the candied pecans, lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet. Spread in single layer with heatproof spatula. I liked using 2 spoons to separate the pecans. Cool completely. Coarsely chop nuts. (These can be made 2 days ahead. Store airtight at room temperature.)
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