How To make Ultimate Caramel Nut Brownies
4 squares unsweetend baking chocolate
1 1/2 sticks butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 package caramels (14 oz)
unwrapped
1/3 cup heavy cream
2 cups pecan halves
1 package semisweet chocolate :
chips (optional)
Heat oven to 350 degrees F. Grease foil-lined 13 X 9 inch baking pan.
Microwave chocolate squares and butter on high 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 batter in prepared pan.
Bake 25 minutes, or until batter is firm to the touch.
Meanwhile, microwave caramels and cream on high 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts (some caramel mixture may peak through).
Bake additional 30 minutes. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handle. Cut into 24 pieces.
How To make Ultimate Caramel Nut Brownies's Videos
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
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If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Fudgy Chocolate Brownies Recipe
This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
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Homemade brownies are so easy and quick, there's no reason to make them from a box!
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The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
A chocolate brownie is a baked chocolate dessert. The 2 main kinds for brownies are cakey and the fudgy. In today's video, I've shared the recipe for the perfect fudgy brownies. These are the fudgiest brownies you can ever think of, perfect crisp crackly top, super fudgy center, moist and gooey in all bites. You can add nuts or chocolate chunks to your brownies or serve with whipped cream or vanilla ice cream as per your preference.
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Chewy caramel brownies
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***RECIPE***
1 lb (454g) soft caramel candies, unwrapped
1 box (15.25 oz, 432g) German chocolate cake mix
2/3 cup (157mL) evaporated milk, divided in two equal portions
3/4 stick (6 tablespoons, 85g) softened butter
1 cup (170g) dark chocolate chips
1 cup (150g) chopped nuts (we used pecans)
Heat your oven to 350ºF/180ºC.
Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes.
Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped.
Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes — it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools.
I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.
Ina Garten's Ultimate Salted Caramel Brownies Will Make Your Mouth Water! | Barefoot Contessa
Have some caramel, sea salt and chocolate? Why not follow this simple recipe by Ina Garten and make yourself this mouth watering salted caramel brownie.
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