Ultimate Caramel Nut Brownie Recipes

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ULTIMATE CARAMEL NUT BROWNIE



Ultimate Caramel Nut Brownie image

These are yummy, but only if you like brownies with nuts and caramel!! I make these and they dissappear quickly!! :)

Provided by babygirl65

Categories     Bar Cookie

Time 1h15m

Yield 24 bars, 12 serving(s)

Number Of Ingredients 9

4 ounces unsweetened chocolate squares
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
1 (14 ounce) package caramels, unwrapped
1/3 cup heavy cream
2 cups pecan halves, divided
1 (12 ounce) package semi-sweet chocolate chips (optional)

Steps:

  • Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
  • Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
  • Spread 1/2 of the batter in baking pan.
  • Bake 25 minutes or until batter is firm to the touch.
  • Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
  • Whisk until smooth.
  • Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
  • Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
  • Bake an additional 30 minutes. Cool in pan.
  • Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
  • Cut into 24 fudgy brownies.

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.

CARAMEL BROWNIES



Caramel Brownies image

Irresistibly decadent, these caramel brownies are an easy throw-together dessert you can make any day of the week. Using a box of Betty Crocker™ Supreme Original Brownie Mix, chopped nuts and semisweet chocolate chips, these cake-like brownies are baked in the oven until at the last minute they're topped with even more nuts, more chocolate chips and a rich, creamy caramel sauce. So simple and easy; the only hard part is waiting for these incredible brownies to cool down before digging in and devouring.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and eggs called for on brownie box for cakelike brownies
3/4 cup chopped nuts
3/4 cup semisweet chocolate chips
15 caramels, unwrapped (from 14 oz bag)
1 tablespoon milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. In small bowl, combine nuts and chocolate chips; sprinkle half of mixture over batter in pan. Set remaining nut mixture aside.
  • Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Meanwhile, place caramels and milk in small microwavable bowl, microwave uncovered on High 30 seconds to 1 minute, stirring every 30 seconds until caramels are melted.
  • After removing pan from oven, immediately spoon caramel mixture over brownie; sprinkle with remaining nut mixture. Return to oven and bake an additional 7 to 10 minutes or until caramel is bubbly around edge of brownie. Cool completely on cooling rack, about 2 hours. Before cutting, run knife around edge of pan to loosen. Cut into 4 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g

THE BEST CARAMEL BROWNIES



The Best Caramel Brownies image

This is an easy recipe to make for those unexpected needs that arise. I always keep the ingredients on hand. Everyone always requests this recipe.

Provided by DiAnna2

Categories     Bar Cookie

Time 38m

Yield 24 serving(s)

Number Of Ingredients 7

14 ounces caramels, wrappers removed
1/2 cup evaporated milk
1 (18 1/4 ounce) box German chocolate cake mix
1/4 cup evaporated milk
1/2 cup butter, melted
1 cup chocolate chips
1/2 cup nuts, chopped (optional)

Steps:

  • Mix (by hand) cake mix with 1/4 cup evaporated milk and 1/2 cup melted butter; add nuts if using.
  • Batter will be stiff.
  • Press half of batter into bottom of 9 x 13-inch pan. I use wax paper and a small rolling pin to make this process easier.
  • Bake at 350° for 8 minutes.
  • Meanwhile, melt caramels with 1/2 cup evaporated milk in microwave or in double boiler.
  • Remove bottom layer from oven and sprinkle with chocolate chips, then drizzle with caramel.
  • Top with remaining batter by rubbing batter between fingers and dropping evenly (will not cover completely).
  • Bake 18- 20 minutes.
  • Let cool before cutting.

CARAMEL NUT BROWNIE COOKIES



Caramel Nut Brownie Cookies image

This uses a boxed cake mix and the recipe is from a grocery store circular. If you do not sift the flour you will have little white specks throughout the cookies

Provided by cookiedog

Categories     Drop Cookies

Time 27m

Yield 24 cookies

Number Of Ingredients 6

1 (18 1/4 ounce) box devil's food cake mix
1/2 cup flour, sifted
1/2 cup oil
2 eggs
20 caramels, cut into fourths
1/2 cup pecan pieces

Steps:

  • Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
  • Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
  • Drop large tablespoons of dough onto prepared baking sheets.
  • Press four caramel squares and some pecan pieces into the top of each.
  • Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.

Nutrition Facts : Calories 195.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 18.2, Sodium 204.4, Carbohydrate 24.6, Fiber 0.8, Sugar 13.9, Protein 2.7

CARAMEL NUT BROWNIE CUPS



Caramel Nut Brownie Cups image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Back to School     Almond     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 brownie cups

Number Of Ingredients 14

For shells
3/4 cup whole almonds with skins
1 cup all-purpose flour
1/2 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
2 large eggs
For caramel filling
3/4 cup sugar
1/4 cup light corn syrup
2 tablespoons heavy cream
1/2 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • Make shells:
  • Preheat oven to 350°F.
  • In a shallow baking pan toast almonds in one layer in middle of oven until fragrant, about 12 minutes, and cool. In a food processor finely grind 1/2 cup almonds with flour and salt. Reserve remaining almonds for topping brownie cups. Finely chop chocolate. In a small saucepan melt butter and remove pan from heat. Add chocolate and stir until smooth. In a bowl stir together chocolate mixture, almond mixture, sugar, and eggs until combined well. Chill dough until just firm, about 30 minutes.
  • Roll level tablespoons dough into balls and lightly press balls into thirty-two 1/8-cup mini-muffin cups (1 3/4 inches across top and 3/4 inch deep). With thumb make a 1/3-inch-deep indentation in center of each ball. Chill shells 1 hour.
  • Make filling:
  • In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour corn syrup and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in vanilla and salt. Transfer caramel filling to a glass measure and cool 10 minutes.
  • Carefully pour warm filling into each shell until it is level with top of shell (do not overfill or filling will overflow during baking). Chill brownie cups, loosely covered, at least 2 hours and up to 1 day.
  • Preheat oven to 350°F.
  • Bake brownie cups in middle of oven 10 minutes, or until caramel just starts to bubble. Transfer pans to a rack and top brownie cups with reserved almonds. Cool brownie cups completely in pans. With a sharp thin knife loosen brownie cups and lift out of pans. Brownie cups keep in an airtight container at cool room temperature 5 days.

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