SALTED CARAMEL BROWNIES
These salted caramel brownies are perfectly fudgy and moist brownies with an oozing salted caramel center. These will be one of the best brownies you sink your teeth into!
Provided by Alyssa Rivers
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
- In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.
- Spoon two thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.
- Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
- Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.
Nutrition Facts : Calories 600 kcal, Carbohydrate 82 g, Protein 7 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, Sodium 495 mg, Fiber 4 g, Sugar 61 g, UnsaturatedFat 22 g, ServingSize 1 serving
THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams
SALTED CARAMEL BROWNIES
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 16 larger or 32 bite-sized brownies
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Grease then line a 23cm square traybake tin with baking parchment.
- Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
- In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
- Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
- In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
- Pour half the brownie batter into the tin and level it with a spatula.
- Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
- Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
- Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
- Let it cool completely in the tin, then cut into squares.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SALTED CARAMEL BROWNIES
The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h15m
Yield About 2 dozen brownies
Number Of Ingredients 15
Steps:
- Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
- Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
- In a large bowl, whisk together flour, salt and cocoa powder.
- Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
- Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
- Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
- Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
- Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
- Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams
SALTED CARAMEL BROWNIES
Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.
Provided by Almond Breeze
Categories Chocolate Brownies
Time 2h50m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
- In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g
SALTED CARAMEL BROWNIES
Sweet and salty at its best... these decadent salted caramel brownies are amazing! This recipe is rather labor intensive, but the decadent result is so worth it. The rich caramel in the center is sandwiched between layers of chocolate brownies. It slightly oozes out when you bite into them. The brownie is very fudgy and gooey....
Provided by Diane Atherton
Categories Cakes
Time 35m
Number Of Ingredients 20
Steps:
- 1. NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
- 2. Caramelize the sweetened condensed milk by immersing a closed can of sweetened condensed milk on its side in a pot of water and bring to a boil. Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don't allow water to dry out; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
- 3. Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
- 4. Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
- 5. Remove from heat and slowly stir in heavy cream.
- 6. Then add Fleur de Sel.
- 7. Whisk in sour cream.
- 8. Set aside to cool.
- 9. Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
- 10. In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
- 11. Place chocolate and butter in a bowl of double boiler.
- 12. Set over simmering water, stirring occasionally until completely melted and combined.
- 13. Turn heat off and leave the bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. It should be room temperature. If not, allow to cool a few minutes.
- 14. When chocolate is at room temperature; add three eggs and whisk just until combined.
- 15. Add the remaining two eggs and whisk just until combined.
- 16. Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
- 17. Gently fold dry ingredients into chocolate mixture.
- 18. Again, do not over mix. NOTE: All this mixing is done by hand.
- 19. Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
- 20. In a zig-zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of the pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture.
- 21. Spread evenly over caramel mixture to edges of pan.
- 22. Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
- 23. Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
- 24. Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
- 25. Check these places to order the Fleur de Sel: spicesage.com, iherb.com, www.williams-sonoma.com, www.amazon.com, www.igourmet.com
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
- Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine
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SALTED CARAMEL BROWNIES RECIPE - TODAY
From today.com
4.1/5 (16)Author NBC UniversalCuisine AmericanCategory Desserts
- 2. In a double broiler, melt chopped butter, sugar, cocoa, and salt until fully liquid. Once the chocolate base is formed, take off the double broiler and set aside to cool for 3-5 mins (you don't want your eggs to cook!).
SALTED CARAMEL BROWNIES - RECIPE GIRL
From recipegirl.com
5/5 (2)Total Time 1 hrCategory DessertCalories 180 per serving
- Place the butter and chocolate in a microwave-safe bowl and melt on high in 30-second bursts until the butter is melted. Stir together until smooth and glossy. Stir in the sugar, followed by the eggs and vanilla, until smooth. Fold in the flour and salt until the flour is just incorporated and no longer visible.
- Pour the batter into the prepared pan. Drizzle the caramel sauce over the batter. Use a butter knife to lightly swirl the caramel sauce into the batter. Do not over-stir because you want the caramel to make visible streaks in the brownies.
- Bake for 35 to 40 minutes, or just until a cake tester comes out clean and the top is set. Allow the brownies to cool in the pan for at least an hour; they will firm up as they cool. Slice and serve.
SALTED CARAMEL TURTLE BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (7)Total Time 3 hrs 15 minsCategory Brownies
- Preheat the oven to 350°F (177°C). Line a 9×13 inch pan pan with parchment paper, leaving an overhang on the sides to lift the finished brownies/caramel out of the pan as a whole. This makes cutting easier. I recommend parchment paper because the caramel won’t really stick to it.
- In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
- Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, pecans, and chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
SALTED CARAMEL BROWNIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (56)Total Time 1 hr 30 minsServings 20Calories 180 per serving
- To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
- To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
- Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.
SALTED CARAMEL BROWNIES RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 204 per servingTotal Time 2 hrs 49 mins
- To prepare caramel sauce, combine 3/4 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; cook over medium-high heat 7 to 8 minutes or until mixture is amber colored, stirring frequently. Remove from heat; add half-and-half, stirring with a whisk until blended (mixture will bubble). Stir in salt.
- To prepare brownie batter, weigh or lightly spoon sorghum flour and rice flour into dry measuring cups; level with a knife. Combine sorghum flour, rice flour, cocoa, and next 4 ingredients (through 1/2 teaspoon sea salt) in a medium bowl; stir with a whisk.
- Combine butter and bittersweet chocolate in a large microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 30 seconds. Add 1/2 cup granulated sugar, brown sugar, milk, vanilla, and eggs, stirring until well blended. Gradually add flour mixture, stirring until moist.
BEST SALTED CARAMEL BROWNIES RECIPE - DELISH.COM
From delish.com
5/5 (9)Category Dessert
BAREFOOT CONTESSA | SALTED CARAMEL BROWNIES | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Butter and flour a 9 x 12 x 1½-inch baking pan. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
SALTED CARAMEL BROWNIES RECIPE - VALLERY LOMAS | FOOD & WINE
From foodandwine.com
Servings 16Category BrowniesAuthor Cassandra TTotal Time 1 hr 30 mins
- Preheat oven to 350°F with rack in center position. Using baking spray or softened butter, lightly grease an 8-inch square baking pan. Line pan with parchment paper, letting ends extend over rim of pan. (This will enable you to easily lift the brownies from the pan.)
- Stir together sugar, 1/2 cup water, and corn syrup in a small saucepan. Cook, without stirring, until mixture boils and turns amber in color, about 10 minutes. Remove caramel from heat, and immediately drizzle in cream, stirring constantly. (It will bubble and sputter, but the cream will halt the cooking process and prevent the caramel from taking on further color and burning.) Stir in butter and kosher salt, and return saucepan to heat over medium. Simmer 1 minute, allowing caramel to thicken slightly. Transfer to a bowl.
SALTED CARAMEL BROWNIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
Reviews 7Calories 268 per servingCategory Brownies And Bars
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
SALTED CARAMEL BROWNIES - BROMA BAKERY
From bromabakery.com
4.5/5 (24)Estimated Reading Time 5 minsServings 9Total Time 1 hr 15 mins
- In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
- After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
- Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
SALTED CARAMEL BROWNIES RECIPE - BAKE & BACON - KELLY HAMILTON
From bakeandbacon.com
5/5 (3)Total Time 1 hr 5 minsCategory DessertCalories 443 per serving
- In a medium saucepan, heat the sugar on medium-high for about 5-6 minutes. Use a heat-proof rubber spatula to stir the sugar to make sure it doens't burn on the bottom. The sugar will get lumpy at first, then turn a golden brown color.
SALTED CARAMEL BROWNIES - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (6)Total Time 50 minsCategory DessertCalories 210 per serving
- Preheat oven to 350 degrees and line a 9x9 inch baking pan with foil leaving enough hanging over the sides to use as handles to pull the finished brownies out later.
- In a medium saucepan over medium heat, melt butter. Once melted stir in 1/2 cup semisweet chocolate chips and sugar until chocolate is melted and incorporated. Stir in eggs, then vanilla.
- In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet ingredients until blended. Gently stir in remaining chocolate chips if using and spread batter in prepared pan.
- Bake for 35-40 minutes until an inserted toothpick comes out with a few crumbs. Use a butter knife poke about a dozen slits into the top of the brownies. Pour caramel sauce over the top, cut into squares (See note) and sprinkle with sea salt just before serving.
SALTED CARAMEL BROWNIES - THE BEST BROWNIE RECIPE EVER
From somebodyfeedseb.com
5/5 (1)Total Time 45 minsCategory Baking, DessertCalories 191 per serving
- Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with area approx 230cm2) with baking parchment.
- Using an electric whisk, beat eggs, caster sugar and 100g of caramel in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.
- Sift in the plain flour and cocoa powder and fold carefully to combine. Don't overmix, just make sure all the dry ingredients are incorporated, then stop mixing.
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