Best Caramel Swirl Brownies Recipes

CARAMEL SWIRL CHEESECAKE BROWNIES

Steps:

• Heat oven to 325°F; grease bottom of 13x9-inch pan.
• In large bowl, combine all base ingredients; beat until dough forms. Press lightly in bottom of greased pan.
• In large bowl, combine cream cheese and 1/3 cup peanut butter; beat at low speed until smooth. Add sugar, flour, sour cream and vanilla; beat until blended. Add 2 eggs one at a time, beating just until blended. Pour filling over base.
• In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves; turn pan and repeat.
• Bake at 325°F for 35 to 45 minutes or until center is set and edges are light golden brown.
• Cool 30 minutes. Refrigerate 1 hour before serving.
• Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar; beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.

CARAMEL SWIRL CHEESECAKE BROWNIES

Steps:

• Heat oven to 325°F. Grease bottom of 13 x 9-inch pan. In large bowl, combine all base ingredients beat until dough forms. Press lightly in bottom of greased pan.In large bowl, combine cream cheese and 1/3 cup peanut butter beat at low speed until smooth. Add sugar, flour, sour cream and vanilla beat until blended. Add 2 eggs 1 at a time, beating just until blended. Pour filling over base.In small heavy saucepan, combine caramels and 3 tablespoons whipping cream. Cook and stir over low heat until caramels are melted and mixture is smooth. Drop spoonfuls of caramel sauce randomly over filling. For swirl effect, pull knife through batter in wide curves turn pan and repeat.Bake at 325°F. for 35 to 45 minutes or until center is set and edges are light golden brown. Cool 30 minutes. Refrigerate 1 hour before serving.Just before serving, in small bowl, combine 1/2 cup whipping cream and powdered sugar beat until stiff peaks form. Pipe whipped cream rosettes or spoon dollops of whipped cream on each serving. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to dry brownie mix. Bake as directed above.Nutrition Per Serving (1 bar): Calories 330 Protein 5g Carbohydrate 33g Fat 20g Sodium 21OmgPICTURE: Top to bottom: Caramel Swirl Cheesecake Brownies, Fudgy BonbonsFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CARAMEL-SWIRL BROWNIES

Steps:

• Preheat oven to 350°; line a 9x9x2 inch baking pan with foil, extending foil over edges of pan.
• Grease foil; set pan aside.
• In a medium saucepan, melt and stir butter and chocolate over med-low heat until smooth.
• Remove from heat.
• Stir in sugar, eggs, vanilla.
• Stir in flour just until combined.
• Spread batter evenly in the prepared pan.
• Top evenly with spoonfuls of Caramel Swirl; with a thin metal spatula, swirl caramel mixture into batter.
• Bake for 2 5-30 minutes or until top springs back and edges start to pull away from sides of the pan.
• Cool in pan on a wire rack.
• Using edges of foil, lift uncut brownies out of pan; cut into bars.
• Store-place bars in a single layer in an airtight container; cover.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• Caramel Swirl-in a small saucepan, combine caramels, cream cheese, sugar, and milk; cook and stir over med-low heat just until caramels melt.
• In a small bowl, beat egg yolk; gradually stir into the caramel mixture.