Brownies With Caramel Sauce Recipes

CARAMEL BROWNIES

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.

CARAMEL BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
• In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
• Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
• Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

CARAMEL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
• Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
• Press pecans into batter and bake for 8 to 10 minutes.
• In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
• Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

BROWNIES WITH CARAMEL SAUCE

Steps:

• Melt the chocolate and the margarine on a bain marie and transfer the mixture in an other large bowl.
• Blend the sugar and the eggs untill they smooth.
• Combine the sugar-eggs mix on chocolate-margarine and mix them untill they smooth.
• After that add the flour and mix once again until you have a homogenized mixture.
• Empty the mixture on a buttered and sugared baking pan (at this point you ca now add the chopped hazelnuts).
• Baking time: approximately 25 mins in 185'C.
• For the caramel sauce combine all the ingredients, except the milk and the vanilla extracts, on a pan and let them boil for 4-10 mins in medium temperature. After that add the milk and the vanilla extracts and mix.

HARD CORE BROWNIES WITH CARAMEL SAUCE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside.
• In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top.
• Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans.
• Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream.
• Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it.
• As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter). The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges.
• In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk.
• In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined.
• Split the dough in half. Press half of it into the lined pan.
• Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel.
• Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel.
• Slice them into small bars. Serve and enjoy!

BROWNIES WITH SALTED CARAMEL SAUCE

Steps:

• For brownies:
• Preheat oven to 350°F. Coat an 8x8x2" baking pan with nonstick spray. Dust with cocoa powder, tapping out excess. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
• Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.
• Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top.
• Bake brownies until a tester inserted into the center comes out with some moist crumbs attached, 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Cut brownies into 16 squares.
• For caramel sauce and assembly:
• Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to mediumhigh and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.
• Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.
• Drizzle caramel sauce over brownies and sprinkle with sea salt.
• DO AHEAD: Brownies can be made 1 day ahead. Cover and keep at room temperature. Caramel sauce can be made 1 week ahead. Let cool. Cover and chill. Reheat before using.

TOUCHDOWN BROWNIES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well.
• Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven.
• Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired.
• In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
• Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool.