Best Chocolate Caramel Diamonds Recipes

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CHOCOLATE BROWNIES: CARAMEL DIAMONDS RECIPE BY TASTY



Chocolate Brownies: Caramel Diamonds Recipe by Tasty image

Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, whipped cream, caramel sauce

Provided by Codii Lopez

Categories     Desserts

Yield 12 brownies

Number Of Ingredients 18

unsalted butter, softened, for greasing
18 oz brownie mix, prepared according to package instructions
2 ¼ cups granulated sugar
1 ¼ cups dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¼ cup water
1 ½ cups chocolate chips
8 oz cream cheese
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
whipped cream, for serving
caramel sauce, for drizzling

Steps:

  • Position a rack in the center of the oven and preheat to 350°F (180°C).
  • Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
  • OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
  • OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
  • Stir in the chocolate chunks.
  • In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
  • Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  • Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
  • Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
  • Serve with a dollop of whipped cream and a drizzle of caramel.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams

CHOCOLATE CARAMEL DIAMONDS



Chocolate Caramel Diamonds image

Yield Makes about 42 chocolate caramel diamonds

Number Of Ingredients 10

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 ounces fine-quality bittersweet chocolate (not unsweetened)
1/3 cup sugar
1/3 cup heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 375°F. Butter a 9-inch square baking pan and line bottom with wax paper.
  • Chop chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Whisk in eggs 1 at a time until combined well. Sift flour and cocoa powder over chocolate mixture and whisk until just combined. Pour batter into baking pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cake completely in pan on a rack and invert onto a baking sheet lined with wax paper.
  • Chop chocolate. In a dry heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork, until a deep-golden caramel. Remove pan from heat and add cream (mixture will bubble up and steam). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and add chocolate, stirring until mixture is smooth. Pour ganache over top of cake and smooth with a spatula. Chill cake, uncovered, at least 30 minutes and, covered, up to 3 days.
  • Lightly grease a baking sheet.
  • In a dry small heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until a pale-golden caramel. Continue to cook caramel, without stirring, gently swirling pan, until golden. Remove pan from heat and pour caramel onto baking sheet. Cool caramel completely.
  • Pry caramel from baking sheet with your fingers and in a food processor pulse caramel until coarsely ground. Sprinkle the ground caramel evenly over top of cake and with a sharp knife cut cake into 1 1/4-inch diamonds.

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