New recipes

Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

My younger sisters used to make these fudge brownies at least twice a week in the summer. It is a simple recipe that you can make with your kids or kids can make with their friends.

They’re great frozen — just pop them in your mouth. One bite will make your eyes grow wide.

Ingredients

  • One 18-ounce box devil’s food cake mix, preferably Duncan Hines Moist Deluxe
  • 2/3 cup milk
  • 8 tablespoons (1 stick) unsalted butter or margarine, melted
  • 1 cup caramel dip or 25 caramels, preferably Kraft (most supermarkets keep caramel dips in the produce section)
  • 6 ounces semisweet chocolate chips

Directions

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

Combine the cake mix, 1/3 cup of the milk, and the melted butter to form a dough in a large bowl. Press half the dough into the pan. Bake for 6 minutes.

In a double boiler, melt the caramel with the remaining 1/3 cup milk. Stir with a wooden spoon until smooth.

Sprinkle the chocolate chips evenly over the brownie base. Top with melted caramel, spreading it as evenly as possible over the layer of chocolate chips.

Using your fingers or a large spoon, flatten the remaining brownie mixture in even globs on top of the caramel layer.*

Bake for 18 minutes more, and then set the pan aside to cool. Place the pan, uncovered, in the freezer for 1 hour.

Remove and cut into squares (they’re easier to cut when frozen). I keep the frozen cut brownies in a Ziploc bag, letting them come to room temperature before serving (or eat them frozen).

*Note: Wearing a pair of disposable latex gloves makes this easier.


Caramel-Coconut Fudge Brownies

Preheat the oven to 350 degrees . Grease an 8-inch square baking pan and line with a 14-inch-long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2 1/2 minutes, then whisk until smooth. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.

Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.

In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the coconut, patting lightly.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Recipe Summary

  • ½ cup butter (no substitutes)
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup all-purpose flour
  • ½ cup chopped pecans
  • ½ cup miniature semisweet chocolate pieces
  • 1 6.25 ounce package vanilla caramels
  • 2 tablespoons milk
  • Vanilla ice cream

Melt butter and chocolate in a medium saucepan over low heat. Stir in sugar, eggs, and vanilla with a wooden spoon just until combined. Stir in flour and pecans.

Spread batter in a greased 9x9x2-inch baking pan. Sprinkle batter with semisweet chocolate pieces. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Meanwhile for the caramel sauce, combine caramels and milk in a small saucepan. Cook and stir over medium-low heat until smooth.

Cut brownies into 16 bars. If desired, cut brownies in half again. Place a scoop of vanilla ice cream and one brownie or 2 halves in each serving dish. Drizzle with Caramel Sauce. Makes 16 servings.

Store brownies in an airtight container at room temperature for up to 3 days. To freeze, line the baking pan with foil, extending foil over the edges of the pan, and grease the foil. Bake the brownies in the foil-lined pan as directed, and cool completely. Using the edges of the foil, lift the uncut brownies out of the pan, place them in a freezer container or bag, and freeze up to 1 month. Before serving, thaw for 1 hour. Cut and serve as directed.


Caramel Macchiato Fudge Brownies

These brownies are fudgy, coffee decadence. These are much richer than Richie Rich so you will want someone to share these with or you might end up with a tummy ache.

Ingredients

  • FOR THE BROWNIES:
  • 6 ounces, weight Square Unsweetened Chocolate
  • 1 cup Unsalted Butter
  • 2 cups White Sugar
  • 4 whole Eggs
  • 3 Tablespoons Hot Water
  • 3 Tablespoons Instant Espresso
  • 1 cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 cup Whole Coffee Beans
  • FOR THE CARAMEL:
  • 1 cup White Sugar
  • ½ cups Unsalted Butter
  • ½ cups Heavy Cream
  • FOR THE CHOCOLATE COVERED ESPRESSO BEANS:
  • 2 ounces, weight Square Unsweetened Chocolate
  • ½ cups Whole Coffee Beans
  • FOR THE SOUR CREAM TOPPING:
  • 1 pint Sour Cream
  • ¼ cups White Sugar
  • 1 teaspoon Vanilla Extract

Preparation

1. Preheat oven to 350 F. Melt chocolate and butter in a saucepan over low heat until melted. Remove from heat and whisk in the sugar. Let cool slightly and pour into a mixing bowl.

2. Then beat in the eggs one at a time, mixing well after each addition. Set aside. Combine water and instant espresso in a small bowl and mix until the espresso is dissolved. Add this into the chocolate mixture.

3. Combine the flour and salt in a separate bowl. Slowly add the flour into the chocolate with the mixer on low. Make sure it is well combined. Then toss in a handful of coffee beans and stir the batter. Pour into a greased 9吉 baking pan.

4. Next make the caramel. Melt the white sugar in a saucepan over medium heat till completely melted. Once melted, quickly add in the butter and stir till melted. Remove from heat and pour in the heavy cream. Quickly stir the caramel till it is smooth and creamy. Caramel is one of the easiest things to make. I will never buy store bought caramel again.

5. Let the caramel cool slightly then pour 3/4 of it over top the brownie batter. Using a butter knife, swirl the caramel into the batter. Bake in the oven for 30-35 minutes or until a toothpick comes out clean once inserted into brownies.

6. To make the chocolate covered coffee beans for the top, melt the rest of the chocolate in a microwave safe bowl in the microwave. Begin with 30 seconds, stir, then if not melted enough microwave at 10 second intervals till completely melted but not burned. Toss in the coffee beans and stir to coat. Place the beans on a sheet of wax paper and let harden.

7. To make the sour cream topping, stir together sour cream, sugar, and vanilla extract.

8. When the brownies are done, remove them from the oven and let them cool for about 10 minutes. Pour sour cream topping over top and spread evenly over brownies. Drizzle with caramel and sprinkle with chocolate covered espresso beans.


Recipe Summary

  • 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

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.

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.


The Salted Jack Caramel Brownie

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 (11.5 ounce) package milk chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 cup Jack Daniel’s whiskey
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt, plus more for dusting
  • 1/4 teaspoon baking powder
  • 1/2 (11 ounce) package of vanilla caramels (unwrapped and half of them quartered)
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F.
  2. Line an 8”x8” baking dish with parchment paper, set aside.
  3. Place butter and chocolate in a large microwave safe mixing bowl, melt completely. Whisk until smooth. Add sugar, whiskey, and vanilla. Whisk to combine. Add eggs and beat until incorporated. Add flour, baking powder and salt. Whisk until completely combined, but do not over mix.
  4. Pour batter into prepared baking dish. Sprinkle the quartered caramels over the brownie.
  5. Bake for 30 minutes or until a tooth pick comes out clean.
  6. Meanwhile combine remaining caramels and heavy cream in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir to combine.
  7. Drizzle brownies with caramel sauce and sprinkle with kosher or pretzel salt. Allow to cool completely before cutting.
  8. Serve and enjoy!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


Recipe: Perfect Caramel Dust Fudge Brownies

Caramel Dust Fudge Brownies. Here is how you cook that. Browned Butter Caramel and Butterscotch Bars - The blondie equivalent of dark fudgy brownies and are as dark as blondies can get. They're made with dark brown sugar, butterscotch, and caramel for rich depth of flavor.

Quick and easy caramel brownies recipe with brownie mix, homemade with simple ingredients. Rich, fudgy and ooey gooey and loaded with chocolate and caramel. Everyone enjoys the ooey gooey goodness of a brownie and what makes it even better is if the recipe comes together super quickly. You can have Caramel Dust Fudge Brownies using 10 ingredients and 13 steps. Here is how you cook it.

Ingredients of Caramel Dust Fudge Brownies

  1. You need 10 ounces of hard caramel candies, I uses Werthers Original hard caramels.
  2. It's 4 ounces of un sweetened chocolate, chopped.
  3. It's 4 ounces of butter.
  4. Prepare 2 cups of granulated sugar.
  5. You need 4 of large eggs at room temperature.
  6. It's 1 teaspoon of vanilla extract.
  7. You need 1 cup of all purpose flour.
  8. You need 1/4 teaspoon of salt.
  9. You need of Garnish salt.
  10. You need 1/2 teaspoon of cgranular sea salt.

Keeping that in mind, I already shared these Cake Mix Brownies, that started off with a chocolate cake mix. Ingredients for caramel fudge brownies What makes this caramel brownie recipe so easy is that you simply just doctor up a box of fudge brownie mix. The chocolate chips, sweetened condensed milk and caramel add the perfect dimension and take these fudge caramel brownies over the top. Arrange the caramel candies in a single layer over the batter.

Caramel Dust Fudge Brownies instructions

  1. Preheat the oven to 350. Line a 9 by 13 inch baking pan with foil with the ends extending over the pan for easy removal. Spray foil with bakers spray.
  2. Working in batches place some caramels in a food processor and crush to a fairly fine texture, as shown..
  3. .
  4. In a bowl melt chocolate with butter until smooth. Cook to room temperature.
  5. In another bowl beat eggs, sugar, vanilla and salt until well combined,.
  6. Fold in cooled chocolate mixture until just combined.
  7. Fold in flour just until combined.
  8. Pour into prepared pan and bake 15 minutes.
  9. Remove partially cooked brownies from the oven and sprinkle with caramel dust, sprinkle with sea salt evenly return to oven to finish cooking about 15 to 20 minutes more. They should be just set a tooth[ick will have a few moist crumbs. Good in pan on rack until fully cooled.
  10. .
  11. Lift entire brownie out if pan using the foil.
  12. Cut into squares and serve.
  13. .

Pour the rest of the batter over the caramel candies and spread to cover. Remove the brownies from the oven and let cool. Also you can make a second batch of caramel to put on top of your brownies once they are done. Chocolate Fudge Caramel Brownies - Easy to make brownies that are loaded with chocolate chips and layers of gooey caramel. This caramel brownie recipe in an oldie but a goodie!


Block Reason: Access from your area has been temporarily limited for security reasons
Time: Wed, 26 May 2021 3:32:03 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

Generated by Wordfence at Wed, 26 May 2021 3:32:03 GMT.
Your computer's time: .


All ingredients for the brownie batter must be at room temperature– That’s because they blend together smoothly and evenly.

Caramel swirl vs. Caramel layer– If you don’t want a layer of caramel, spread the entire brownie batter in the pan. Then, swirl the caramel sauce on top with a toothpick and bake.

Use the big family size brownie mix– It should be the 18.4 oz. one and not the smaller one. The smaller box does not make enough batter to create 2 layers.

How long can these brownies last? They last for 3 days in a sealed container and stored in the fridge. They can be reheated in the microwave for 15 seconds.

Can you freeze these brownies? Yes, they freeze well. They can be frozen in plastic wrap for up to 3 months.

Can these be served hot or cold? It is all up to you. I recommend eating them warm.

Why are my brownies raw in the middle? They were either not baked long enough or the oven temperature is not correct and high enough.

Why are my brownies dry? They probably were over-baked.

Use unsalted butter– Because that prevents these treats from becoming too salty.

Line the pan with aluminum foil and spray with oil– Because this prevents the brownies from sticking to the pan and and makes it easier to remove. Also, this makes clean up so much easier.

Don’t over-mix batter– Because that can yield tough brownies. There is nothing wrong with some clumps in the batter.

Cut perfectly sharp slices– Allow the brownie to chill first in the fridge, which will make it firm and then, use a sharp knife to cut small slices.

You must use condensed milk- It cannot be replaced with evaporated milk because they are not the same.


Watch the video: Σοκολατένια Μπράουνις Χωρίς Τύψεις από τον Λάμπρο Βακιάρο! (May 2022).