Caramel Layered Dark Chocolate Brownies Recipes

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DARK CHOCOLATE CARAMEL BROWNIES



Dark Chocolate Caramel Brownies image

Add something chocolaty for dessert by baking these homemade nutty brownies - made using Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
3/4 cup butter or margarine, melted
2/3 cup evaporated milk
1 cup chopped pecans
1 bag (14 oz) caramels, unwrapped
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
  • Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

CARAMEL-LAYERED DARK CHOCOLATE BROWNIES



Caramel-Layered Dark Chocolate Brownies image

Provided by Carole Bloom

Categories     Chocolate     Dessert     Bake     Valentine's Day     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 25 brownies

Number Of Ingredients 20

Brownies
Nonstick baking spray
5 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
12 tablespoons (6 ounces, 1 1/2 sticks) unsalted butter, cut into small pieces
2 large eggs, room temperature
1 large egg yolk, room temperature
3/4 cup (5 ounces) superfine sugar
3/4 cup (4 1/2 ounces) firmly packed light brown sugar
1 teaspoon pure vanilla extract
3/4 cup (3 1/4 ounces) all-purpose flour
3 tablespoons natural cocoa powder
1/4 teaspoon kosher or fine-grained sea salt
Caramel
1 recipe Classic Caramel Sauce , chilled
Bittersweet Chocolate Ganache Topping
4 ounces bittersweet chocolate (64 to 72% cacao content), finely chopped
1/2 cup heavy whipping cream
Special Equipment
1 (8-inch) square baking pan

Steps:

  • Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
  • Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
  • Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
  • Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
  • Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
  • In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
  • In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
  • Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
  • Caramel:
  • Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
  • Bittersweet Chocolate Ganache Topping:
  • Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
  • Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
  • Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

CARAMEL BROWNIES



Caramel Brownies image

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

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

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.

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

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

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

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

DARK CHOCOLATE CARAMEL BROWNIES



Dark Chocolate Caramel Brownies image

Who doesn't love a deep, rich, chocolate brownie just swimming in golden caramel? The perfect comfort food.

Provided by www.dailydishrecipes.com

Categories     Desserts and Sweets

Time 40m

Number Of Ingredients 10

½ cup 1 stick of unsalted butter
1 cup of sugar
2 large eggs
¾ cups 100% dark cocoa (I used Hershey's Special Dark)
½ teaspoon of salt
½ teaspoon of baking powder
½ tablespoon of vanilla extract
¾ cup of all-purpose flour
1 cup of dark chocolate chips
10 unwrapped caramel candies (cut into small pieces)

Steps:

  • Preheat your oven to 350°F. Lightly grease an 8? x 8? glass pan.
  • Melt the butter in a saucepan over low heat. Remove and add the sugar, stirring to combine it all together. Return the sugar/butter mixture to the heat for about a minute or until it's hot, but not yet bubbling. Remove from heat.
  • In a small bowl, add the 2 eggs and beat for about a minute. Add the cocoa powder, salt, baking powder and vanilla and beat into the eggs until smooth.
  • Stir the hot sugar/butter into the egg mixture until it is all smooth.
  • Add the flour and mix well.
  • Add the chocolate chips and the caramel candies, just until combined.
  • Pour the batter into your lightly greased 8? x 8? pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out with no loose batter. Allow to cool slightly before cutting or they will fall apart easily. Slice and serve.
  • (If needed, warm up slightly on plate in microwave for about 10 seconds).

CARAMEL PECAN BROWNIES



Caramel Pecan Brownies image

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

1 cup (2 sticks) unsalted butter, plus more for baking dish
12 ounces bittersweet chocolate, finely chopped
2 cups all-purpose flour
1/4 teaspoon cayenne pepper, or less to taste
1/2 teaspoon coarse salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
6 ounces semisweet chocolate chunks
3 ounces chopped pecans (about 1 cup)
Caramel Sauce for Caramel Pecan Brownies, optional

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

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