Best Paula Deens Rich Chocolate Caramel Peanut Brownies Recipes

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CARAMELIZED BROWNIES



Caramelized Brownies image

A chocolate and caramel dessert that's easy!

Provided by Paula Deen

Categories     baking     dessert     sweets     valentine's day

Time 10m

Yield 12

Number Of Ingredients 4

1 cup chopped pecans
4 tablespoons butter
1 package brownie mix
1 cup firmly packed light brown sugar

Steps:

  • Preheat oven to 350 °F. Prepare brownie mix according to package directions. Spread batter into a greased 9×13-inch pan. In a small saucepan, melt butter. Add pecans and sugar. Cook and stir over medium heat until sugar dissolves. Drizzle mixture over brownie batter and bake for 25 to 30 minutes.

PAULA DEEN'S RICH CHOCOLATE CARAMEL PEANUT BROWNIES



Paula Deen's Rich Chocolate Caramel Peanut Brownies image

These look so rich and fudgy! Drizzle with caramel sauce. Can't wait to try them, but I will leave out the peanuts or use pecans. Found in Paula's magazine from Nov/Dec 2005.

Provided by IAcupcake

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

1 (14 ounce) package caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup butter
8 (1 ounce) unsweetened chocolate squares
2 cups brown sugar
1 1/4 cups sugar
5 eggs
2 cups flour
1 teaspoon vanilla extract
1 cup chopped salted peanuts
caramel sauce, for topping (optional)

Steps:

  • Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
  • Melt caramels with milk over low heat, stirring occasionally. Set aside.
  • Melt chocolate and butter over low heat, stirring occasionally. Let cool.
  • Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
  • Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
  • Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.

Nutrition Facts : Calories 404.7, Fat 20.2, SaturatedFat 9.6, Cholesterol 67.3, Sodium 202.3, Carbohydrate 54.5, Fiber 2.6, Sugar 39.5, Protein 7.1

CHOCOLATE PEANUT BROWNIES



Chocolate Peanut Brownies image

Make and share this Chocolate Peanut Brownies recipe from Food.com.

Provided by Evie3234

Categories     Bar Cookie

Time 25m

Yield 24-30 cookies

Number Of Ingredients 8

1 egg
125 g butter
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
2 tablespoons cocoa
1 cup raw peanuts
1/2 teaspoon salt

Steps:

  • Beat butter and sugar to a cream.
  • then add egg, flour, baking powder, salt, peanuts and cocoa.
  • make into balls and bake 180C degrees for 15 minutes.

Nutrition Facts : Calories 137.1, Fat 7.5, SaturatedFat 3.1, Cholesterol 19.9, Sodium 97.6, Carbohydrate 15.6, Fiber 0.8, Sugar 8.6, Protein 2.8

CARAMEL BROWNIES



Caramel Brownies image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Steps:

  • In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

PAULA DEEN'S CREME DE MENTHE BROWNIES



Paula Deen's Creme De Menthe Brownies image

Make and share this Paula Deen's Creme De Menthe Brownies recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 55m

Yield 48 serving(s)

Number Of Ingredients 12

4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
4 tablespoons green creme de menthe (or use green food coloring plus a dash of peppermint extract)
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees.
  • Mist 9x13 baking pan with cooking spray.
  • Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
  • In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
  • Add cooled chocolate mixture, salt, vanilla and flour.
  • Keep whisking until thoroughly blended.
  • Pour batter into prepared pan and bake 25 minutes.
  • Remove from oven and leave brownies to cool in pan.
  • Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
  • Stir in the creme de menthe and blend well.
  • Spread over cooled brownies.
  • Refrigerate in original baking pan until filling is firm.
  • Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
  • Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
  • Refrigerate until chocolate hardens.
  • To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.

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