This is a delicious brownie. I usually stear clear of caramel cause it pulls my dentures out, but this was wonderful...nice oven in my new stove
* Exported from MasterCook *
Turtle Caramel Brownies
Recipe By :Marcy Goldman
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel Layer
2 14 oz packages caramels -- unwrapped
1 12 oz can evaporated milk
Brownie Layer
3/4 cup unsalted butter
4 ounces semisweet chocolate -- coarsely chopped
2 cups firmly packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped toasted pecans, walnuts or whatever
For Caramel Layer, melt caramels with evaporated milk in a heavy saucepan over medium-low heat, stirring often, 5 to 8 minutes. Remove from heat, but keep warm.
Preheat oven to 350°F. Line a 13- X 9-inch pan with buttered parchment paper that you leave overlapping with a 2-inch extension. Place pan on a parchment paper-lined baking sheet.
For Brownie Layer, in a medium saucepan, melt butter. Remove from heat; stir in chocolate, whisking until smooth. Cool and then whisk in brown sugar, eggs, and vanilla. Stir in flour, baking powder, and salt.
Spread half of batter in prepared pan. Bake 12 to 15 minutes. Using a metal spatula that has been sprayed with nonstick cooking spray, spread caramel filling over bottom brownie layer. Sprinkle nuts over caramel filling. Spread remaining brownie batter over pecans.
Bake another 15 to 18 minutes until top is set. Cool well; then lift uncut brownies out of pan using parchment paper overlap to transport. Chill well, about 45 minutes, before cutting into squares or bars.
Source:
"chocolate, chocolate, chocolate cooking pamphlet, Oxmoor House 2007"
Yield:
"24 cookies"
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* Exported from MasterCook *
Turtle Caramel Brownies
Recipe By :Marcy Goldman
Serving Size : 0 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Caramel Layer
2 14 oz packages caramels -- unwrapped
1 12 oz can evaporated milk
Brownie Layer
3/4 cup unsalted butter
4 ounces semisweet chocolate -- coarsely chopped
2 cups firmly packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped toasted pecans, walnuts or whatever
For Caramel Layer, melt caramels with evaporated milk in a heavy saucepan over medium-low heat, stirring often, 5 to 8 minutes. Remove from heat, but keep warm.
Preheat oven to 350°F. Line a 13- X 9-inch pan with buttered parchment paper that you leave overlapping with a 2-inch extension. Place pan on a parchment paper-lined baking sheet.
For Brownie Layer, in a medium saucepan, melt butter. Remove from heat; stir in chocolate, whisking until smooth. Cool and then whisk in brown sugar, eggs, and vanilla. Stir in flour, baking powder, and salt.
Spread half of batter in prepared pan. Bake 12 to 15 minutes. Using a metal spatula that has been sprayed with nonstick cooking spray, spread caramel filling over bottom brownie layer. Sprinkle nuts over caramel filling. Spread remaining brownie batter over pecans.
Bake another 15 to 18 minutes until top is set. Cool well; then lift uncut brownies out of pan using parchment paper overlap to transport. Chill well, about 45 minutes, before cutting into squares or bars.
Source:
"chocolate, chocolate, chocolate cooking pamphlet, Oxmoor House 2007"
Yield:
"24 cookies"
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