Caramel brownies recipes - 6 recipes
Top rated Caramel brownies recipes
Salted Caramel Brownies
By GuidingVegan
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) vegan butter
- 8 ounces plus 6 ounces semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 flax eggs
- 1 1/2 tablespoons instant coffee granules
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 to 6 ounces vegan caramel sauce
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Caramel Brownies
By Nicole S
1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 cup canola oil
- 4 eggs
- 1/4 cup 2% milk
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped walnuts, divided
- 14 ounces caramels
- 1 can (14 ounces) sweetened condensed milk
Sea Salt Caramel Brownies
By á-34580
Place unwrapped caramels and milk in a microwave safe bowl
- 1 pkg Fudge Brownie Mix
- Eggs
- Vegetable Oil
- Water
- 20 pieces individually wrapped caramels
- 2 Tablespoons milk
- 1 teaspoon coarse sea salt
Red Velvet Caramel Brownies
By SSmith
Instructions 1.Combine cake mix, butter and ⅓ cup evaporated milk and mix thoroughly together in a large bowl
- Ingredients
- 1 box Betty Crocker Red Velvet Cake Mix
- 3/4 cup butter
- 2/3 cup evaporated milk, divided
- 12 oz. bag of caramel cubes, unwrapped
- 2/3 cup milk chocolate chips
Caramel Brownies
By bubbles7380
oven 350* 8X8 pan
- 1 cup butter
- 5 oz unsweetened chocolate
- 1/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 Tablespoon vanilla
- 3 large eggs
- 1 1/4 cups flour
- 6 oz dulce de leche
- Powdered sugar for sprinkling
CARAMEL BROWNIES
By charlotteh371
Instructions Preheat the oven to 350
- 1 box german chocolate cake mix
- 14 oz package Kraft caramels, about 45
- 10 oz can evaporated milk, divided
- ¾ cup butter melted
- 2 tablespoons flour
- 12 oz semi sweet chocolate chips (I use jumbo)
- ½ cup chopped pecans (optional)
Any burning questions? Our chefs answer!