How To make Caramel Chocolate Brownies
JUDI M. PHELPS
8 oz Walnut pieces
1 Stick butter :
softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweet. chocolate
Melted (1 oz each) 2/3 c Flour plus
1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips --
About 2 cups 1/4 c Heavy cream
1/2 c Flaked coconut
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts. Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts. Spread batter evenly in greased, foil-lined 9x13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly. Meanwhile in a 1-qt. glass bowl, heat chocolate chips with cream and remaining 1 tablespoon butter in a microwave oven on High 1-1/4
to 1-3/4 minutes or until smooth when stirred. Set glaze aside. Let brownies cool 15 minutes. Spread glaze over brownies. Sprinkle coconut on top. Refrigerate 1 hour, until glaze is set. Carefully cut into 36 (1-1/2 x 2-1/8-inch) bars. Return to refrigerator until serving time. Source: 365 Great Chocolate Desserts. Shared and MM by Judi M. Phelps, Moderator, alt. creative-cooking. Internet: Judi. Phelps@sjc. com, JPHELPS@nvn. com or Judiphelps@cup. portal. com Recipe By :
How To make Caramel Chocolate Brownies's Videos
Chocolate Caramel Brownies Recipe- You've been warned!
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Chocolate. Caramel. Nuff said!!! These brownies are...how do I say it...freakin amazing.
I really didn't have high hopes for these to be honest with you. I just so happen to be craving a moist and chewy brownie and was in the mood to play around with a recipe I found online.
They came out so yummalicious and I love how simple they are. Just some regular ol caramel sandwiched between two brownie layers. A glass of ice cold soy milk and I was a happy chick. Make them.
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Best Brownies Ever
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Caramel Brownies
How do you make brownies even better? Stuff 'em with salted caramel. Guilty pleasure? Yep. Caramel Brownies are not for people with a conscience!
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Dairy Milk Caramel Brownies! Recipe tutorial #Shorts
How to make a Dairy Milk Caramel Brownies!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
I’m absolutely loving Dairy Milk Caramel at the moment ???? I also really fancied some really chocolatey, fudgy brownies…
I’ve made so many things recently with Dairy Milk Caramel, these stuffed brownies had to be next ????
Sound on for full instructions ????
All you need is:
170g unsalted butter, melted & cooled slightly
250g caster sugar
2 large eggs
125g dark chocolate, melted & cooled slightly
100g plain flour
30g cocoa powder
1 tsp salt
400g Dairy Milk Caramel (more if needed, depending on tin size)
Tin size: 8x8”
Bake 170C (fan) 25-30 mins - or until the top is cracked and it no longer wobbles
For best results, allow to cool fully in the tin, then refrigerate overnight. Remove from the fridge about 20-30 minutes before cutting into pieces ????
(The piece of brownie in the second video has been warmed in the microwave for 10 seconds ????)
Happy Baking everybody!
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Easy Salted Caramel Brownies Recipe | BAKEN
Brownies are often considered a simple and easy food but I am always amazed at how creative people are with it. Indeed, recipes have evolved over time and the modern brownie is often much higher in fat and chocolate content than traditional cakey brownies, resulting in that rich fudgy-ness that we’ve all grown to love. This recipe is adapted from / inspired by a plain chocolate chip brownie I found in the Konditor & Cook cookbook written by Gerhard Jenne. Like most recipes from the book, it actually works and is a joy make.
Followers of my instagram and YouTube will know that I like my food to be photogenic and it’s no different with these. This recipe coats the surface with a shiny, delicate, almost paper-like crust. It crackles as you cut into it and the salted caramel oozes out from the centre to give it that contrast in colour. It almost looks as good as it taste.
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