Best Caramel Filled Brownies Recipes

DARK CHOCOLATE BROWNIES WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 325 degrees F. Line 8-inch-square baking pan with foil. Lightly grease.
• Heat dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
• Bake for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

CARAMEL-FILLED BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease an 8x8 inch baking pan.
• In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
• In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
• Slowly add the 1 1/2 cups white sugar.
• Add vanilla and mix well.
• Add the chocolate-butter mixture and beat on medium until uniform.
• Add the flour and mix on low speed until just combined. Do not overmix.
• Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
• Bake 15-20 minutes or until the top is firm.
• Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
• Increase the heat to high and boil 1 1/2 minutes.
• Remove from heat and stir in cream. Keep warm.
• Spread warm caramel evenly over top of baked brownie layer.
• Pour remaining half of brownie mixture over caramel, smoothing the top.
• Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
• Cool brownies in pan, then cut into squares.
• I think these are best served chilled.

CARAMEL-FILLED BROWNIES

Steps:

• For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
• Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
• Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.

CARAMEL-FILLED BROWNIES

Steps:

• Preheat oven to 350 F. Line a 13x9 baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out. Spray thoroughly with cooking spray. Place the butter and bittersweet chocolate in a microwave safe bowl and heat in 30-second bursts at 50% power, stirring in between, until completely melted and smooth. Add the sugar, eggs, and vanilla to the bowl and whisk vigorously until the mixture is thick and glossy. Stir in the flour and salt with a rubber spatula, mixing just until combined. Transfer half of the batter to the prepared baking pan and spread in an even layer. Bake for 20 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Maintain oven temperature. Meanwhile, add the caramels and heavy cream to a medium saucepan and set over medium-low heat. Cook, stirring frequently, until completely melted and smooth. Immediately pour the caramel over the brownies and spread evenly. (If you finish melting the caramels before the brownies have cooled for 20 minutes, just set the pan over very low heat to keep warm. Otherwise, the caramel will harden and be difficult to spread.) Dollop the remaining brownie batter over the caramel layer and spread to cover. (My brownie batter was thick so I microwaved it for 1 minute to make it more fluid.) Sprinkle the chocolate chips over the top of the brownies. Bake for 20 minutes. Transfer the pan to a wire rack and let the brownies cool completely in the pan. Run a thin knife along the sides of the pan to loosen any caramel that might be stuck, then use the foil to lift the brownies from the pan and cut into squares for serving.