Caramelpecanbrownies Recipes

CARAMEL PECAN BROWNIES

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.

CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour until blended. Pour half the batter into prepared pan.
• Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
• Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to remove brownies from pan before cutting to serve.

CARAMEL PECAN BROWNIES

Steps:

• In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
• In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
• Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
• Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
• Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

CARAMEL-PECAN BROWNIES

Steps:

• 1. Heat oven to 350°. Grease square pan, 9 × 9 × 2 inches.2. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir remaining ingredients except walnuts. Stir in walnuts.3. Spread batter evenly in pan. Sprinkle pecans over the batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Heat vanilla caramels and milk over low heat, and stir until everything is melted and smooth. Drizzle caramel over warm brownies. Cool completely. Cut into 4 rows by 4 rows.wing it!Pop a pan of brownie mix in the oven or make these tasty tidbits and let them bake while you enjoy lunch.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMEL PECAN BROWNIES

Steps:

• For the Caramel.
• Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated.
• Add in the cream. Bring to a boil while continuously whisking for about 3 minutes.
• Set aside to cool.
• For the Brownies.
• Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside.
• In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps.
• Take off from the heat and add in honey. Continue whisking.
• Add in eggs and vanilla and whisk until smooth.
• Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder.
• Fold in the dry ingredients into the wet.
• Pour into the prepared baking pan and top with pieces of pecan.
• Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.

CARAMEL PECAN BROWNIES

Steps:

• Heat oven to 350°. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

GOOEY CARAMEL-PECAN BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of square pan, 9x9x2 inches.
• Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt.
• Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely. For 16 brownies, cut into 4 rows by 4 rows.

CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease bottom only of a 13 x 9 baking dish. Prepare brownie mix according to instructions on box. Sprinkle chopped pecans over top.
• Bake brownies according to instructions. Let cool 10 minutes.
• Melt caramels and water in saucepan over low heat, stirring frequently. Remove from heat and stir in vanilla. Drizzle caramel mixture over baked brownies in zigzag pattern. Place pecan halves on top of caramel. Let cool and serve with vanilla ice cream, if desired.