Chocolate Brownies Caramel Karma Recipe By Tasty

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

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.

CHOCOLATE CARAMEL BROWNIES

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.

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
• Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
• Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
• Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
• Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
• Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
• Slice and serve.
• Enjoy!

DARK CHOCOLATE BROWNIES WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 325 degrees F. Line 8-inch-square baking pan with foil. Lightly grease.
• Heat dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
• Bake for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

CHOCOLATE BROWNIES: CARAMEL KARMA RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the walnuts.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the peanut butter over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of ice cream and a drizzle of caramel.
• Enjoy!

CHOCOLATE CARAMEL BROWNIES RECIPE

Steps:

• Preheat the oven to 350.
• Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
• Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
• Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
• Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
• To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
• Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
• Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
• Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

DOUBLE CHOCOLATE-CARAMEL BROWNIE RECIPE

Steps:

• Prepare brownie batter and bake in 13x9-inch pan as directed on package for cake-like brownies.
• Microwave caramels and water in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Pour over warm brownies; sprinkle with raisins, nuts and coconut.
• Cool completely before cutting into bars.

EASY CHOCOLATE BROWNIES

Steps:

• Pre-heat your oven to 170ºC/150ºC fan. Line a 20x30cm baking tray with greaseproof paper.
• Melt your butter (200g) and milk chocolate (200g). I prefer to melt mine in a saucepan over a very low heat, stirring constantly to ensure that it doesn't burn and the butter and chocolate combine. Alternatively you can also melt them in the microwave (about 1½-2 minutes) or using a bain marie. Once your butter and chocolate have melted pour them into a different bowl to cool. They must be fully cooled before they are added to the other ingredients.
• Whisk your eggs (3 medium eggs) until they are pale in colour. Add the soft light brown sugar (250g) and whisk until the eggs and sugar are fully combined and have thickened (you'll know they're ready when you lift out the whisk and the drips leave a trail that takes a few moments to disappear).
• Add the chocolate and butter mixture (it must be cooled!) and fold it into the egg mixture taking care not to knock out the air.
• Sift your self-raising flour (100g) and cocoa powder (30g) into the mixture and fold everything together. Stop folding as soon as they are combined to avoid overmixing.
• Pour the mixture into your prepared tin and smooth with a palette knife or the back of a spoon.
• Cook for 30-35 minutes until the edges of the brownies are just starting to come away from the sides of the tin.
• Remove your brownies from the oven and leave to cool in the tin. Once cool remove them from the tin and cut them into 12 pieces (or 48 pieces if you're making mini brownies). You can trim the edges if you want them a bit neater.