Best Caramel Fudge Brownies Recipes

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
• In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
• Bake 35 to 40 minutes or until set.
• In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

VANILLA BEAN CHEESECAKE FUDGE BROWNIES WITH SALTED CARAMEL

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square or 11x7-inch pan with shortening or cooking spray.
• In large bowl, beat Brownie ingredients with whisk as directed on box until smooth. Pour batter into pan; spread evenly.
• In small bowl, beat cream cheese, eggs and vanilla seeds with electric mixer on low speed until smooth. Spoon over brownie batter in pan. Use knife to cut cheesecake mixture into brownie batter, creating slight swirl pattern.
• Bake 40 to 45 minutes or until brownies pull away from sides of pan. Cool 10 minutes.
• Spread caramel sauce over brownies. Sprinkle with sea salt. Cool completely, about 1 hour.
• For bars, cut into 4 rows by 3 rows.

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• heat oven to 350. Grease 13x9-inch pan with shortening. In small saucepan, cook caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In medium suacepan, melt butter over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Stir in 1 1/2 cups chocolate chunks and 1 cup toasted pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.).
• Bake 35-40 minutes or until set.
• Cool and cut.

CARAMEL FUDGE BROWNIES

Steps:

• Preheat the oven to 325°F Line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan; lightly butter the paper or foil.
• In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and chocolate, stirring constantly, until the mixture is melted and smooth; remove from the heat; set aside to cool slightly.
• In a small bowl, combine the flour, baking powder and salt; set aside.
• In a large bowl beat the eggs and sugar until fluffy and lightened in color, about 1 minute; add the vanilla and mix until combined; add the chocolate mixture and mix just until incorporated; add the flour mixture and mix just until incorporated; the batter should be smooth; using a spatula, fold in the chocolate-covered caramel pieces; spread the batter evenly in the prepared pan.
• Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs; transfer the pan to a wire rack to cool completely; using a small knife, loosen the sides of the brownies from the pan; carefully lift the paper and the whole uncut brownie in 1 piece from the pan; remove and discard the paper; cut the brownie into whatever size you see fit to indulge inches.

FUDGE BROWNIES WITH SALTED CARAMEL BUTTERCREAM

Steps:

• 1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes
• 2. Melt the butter and chocolate in a saucepan over a medium heat, stirring constantly, takes about 5 minutes. You can also melt it in the microwave however you need stop and stir every 15 seconds so it does not burn. Pour melted butter and chocolate mixture into a mixing bowl, and allow to cool down for 10 minutes. In another bowl combine flour, cocoa powder, and salt, set aside.
• 3. Using a wire whisk, whisk white and brown sugar into the cooled chocolate mixture. Add the eggs, one at a time to the chocolate mixture, whisking until smooth after each addition. Whisk in the vanilla extract. Now gently fold in the flour mixture, being careful not to over mix.
• 4. Pour batter into the prepared baking pan and bake for 28 to 35 minutes, when the brownies begin to pull away from the edges of the pan they are done. Watch them closely after 28 minutes so they don't over cook. If they over cook they will be hard and not moist and chewy. Set pan on cooling rack and make your caramel buttercream icing.
• 5. For caramel buttercream, combine butter and brown sugar in a sauce pan and bring to a boil. Add cream and bring to a boil again. Remove from heat and add sifted powdered sugar, now stir till smooth. Quickly pour onto your cooled down brownies, I put it on when the brownies are warm but not hot. Spread on evenly, now sprinkle lightly with course sea salt. Gently pat the sea salt so it sticks to your buttercream icing.
• 6. Cut and serve, store any leftovers in airtight container, that is if you have leftovers! Bet you can't eat just one!

CARAMEL FUDGE BROWNIES

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened. , Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched. , Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

OUTRAGEOUS CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
• In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spread evenly in pan.
• Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. For brownies, cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.

SALTED CARAMEL & CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 145 C. Grease and line a 20cm square baking tin.
• Melt butter in large saucepan. Take it off the heat and add the chopped dark chocolate and sea salt. Stir until smooth and leave to cool slightly.
• In a large bowl, whisk the eggs and sugar until light and creamy. Stir in the vanilla extract, followed by the cooled chocolate mixture.
• Sieve the flour and cocoa powder into the wet ingredients, add the ground almonds and fold until smooth. Finally fold in the chopped nuts and chocolate chunks.
• Add half the mixture to the brownie tin and smooth over surface until flat and even. Pipe the salted caramel in thick lines over the batter and then pour the remaining brownie mixture over the salted caramel. Smooth the surface and bake in the oven for about 30-35 minutes. Remove from the oven and leave to cool completely before cutting into 16 squares. I find it best putting them in the fridge overnight prior to cutting them into squares.

CARAMEL FUDGE BROWNIES

Steps:

• Grease a 9x13 pan. Set oven rack in the middle of the oven and preheat oven to 350 degrees. In the top of a double boiler over barely simmering water, melt butter and chocolate chips (or microwave, uncovered on Medium, stirring every 20 to 30 seconds after the first minute, until smooth). Set aside. In a large mixing bowl with an electric mixer (paddle attachment) beat eggs and sugar until pale yellow, about 2 minutes. Thoroughly blend in chocolate mixture, flour and vanilla. Pour Half the batter into the prepared pan and bake for 15 minutes. Add the remaining cup of chocolate chips to the remaining batter and set aside. While the brownies are baking, melt the caramels with the cream over low heat. Spread caramel over baked brownie. Cover caramel with remaining batter. Sprinkle pecans on top. Return to oven for 20 minutes more. The brownies will jiggle a bit when you remove them from the oven. Don't worry; they'll firm up a bit when cool. Cut brownies when cooled.