Caramel Chocolate Brownies

Ingredients

1.  1 cup butter
2.  12 ounces semi-sweet chocolate, chopped
3.  1 1/2 cups sugar
4.  4 eggs
5.  1 tablespoon vanilla
6.  1 1/4 cups flour
7.  1/2 teaspoon salt
8.  1 cup semi-sweet chocolate chips
9.  14-ounce bag of caramels, unwrapped (I prefer Werther's Chewy Caramels over other brands. You may need 2 bags to get 14 ounces)
10.  1/3 cup heavy cream

Instructions

1. Preheat oven to 350º. Line 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
2. Melt butter and chocolate in a microwave-safe bowl, using 30-second increments, stirring each time till smooth. Add sugar, eggs, and vanilla and whisk till well incorporated. Stir in flour and salt.
3. Spread half the batter over the bottom of the prepared pan. Bake for 20 minutes and allow to cool for 20 minutes.
4. Melt caramels and cream in a microwave-safe bowl, using 30-second increments, checking and stirring each time till smooth. While still warm, pour caramel over the top of the brownies and spread to cover. If caramel has cooled, gently reheat in the microwave. Top with remaining brownie batter by dropping tablespoons of batter across the caramel then spread to edges. If the batter has become stiff, gently reheat in the microwave. Sprinkle top of brownies with chocolate chips and bake for an additional 20 minutes.
5. Allow to cool completely, then use foil to remove brownies from pan. Cut and serve.

For more detail thatskinnychickcanbake

Salted Butterscotch Chocolate Fudge Brownies

Ingredients

For the Chocolate Fudge Brownies

1. 95 g (3/4 cup / 3.3oz) plain (AP) flour
2. 1/4 teaspoon baking powder
3. 35 g (1/3 cup) dutch processed cocoa
4. 1/4 teaspoon salt
5. 100 g (1/2 cup / 3.5oz) white sugar
6. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
7. 2 large eggs, beaten
8. 1 teaspoon vanilla
9. 113 g (1/2 cup / 1 stick) unsalted butter
10. 50 g (1.8oz) dark (70% cocoa) chocolate

For the Salted Butterscotch Sauce

1. 100 g (1/2 cup / 3.5oz) white sugar
2. 100 g (1/2 cup packed / 3.5oz) dark brown sugar
3. 2 tablespoons water (notes)
4. 1 tablespoon liquid glucose or light corn syrup (notes)
5. 85 g (3oz / 3/4 stick) unsalted butter, chopped into cubes
6. 1/3 cup thickened cream
7. 1 teaspoon sea salt flakes
8. 1 tablespoon vanilla extract (notes)
9. Extra sea salt flakes for decoration

Instructions

For the Chocolate Fudge Brownies

1. Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch slice pan with baking paper.
2. Combine the flour, baking powder, cocoa, salt and both sugars in a large bowl and whisk well until there are no lumps left.
3. In a separate bowl beat together the eggs and vanilla. Set aside.
4. In a small saucepan over the lowest heat, melt together the butter and chocolate while constantly stirring until it is just melted.
5. Mix the chocolate and butter into the dry ingredients. Add the egg mixture and stir until it is all just combined.
6. Pour the mixture into the prepared tin and spread to the edges.
7. Bake for around 25-27 minutes until the top is dry and there is no wobble left. A toothpick inserted should be a little sticky when it comes out.
8. Sit another 8x8 inch pan on top and press down gently to flatten the brownie while still warm, then remove. Allow the brownie to cool in the tin.

For the Salted Butterscotch Sauce

1. Combine the sugars, water and glucose in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
2. Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
3. Now bring the butterscotch to a low rolling boil and let it boil, stirring every so often for another 7-8 minutes until the bubbles get big, slow and and when you stir the mixture is coming away from the sides of the pan.
4. Test the butterscotch by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
5. Turn off the heat and add the salt and vanilla. Stir through well and pour over the top of the brownie.
6. Allow the brownie to cool at room temperature for 1/2 hour before transferring to the fridge to set and cool for at least another 2 hours.

For more detail sugarsaltmagic

The Best German Chocolate Brownies

INGREDIENTS:

Brownies

1. 1/2 cup unsalted butter (1 stick)
2. 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
3. 2 large eggs
4. 3/4 cup granulated sugar
5. 1 tablespoon vanilla extract
6. 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
7. 1 teaspoon instant espresso granules, optional but recommended
8. 3/4 cup all-purpose flour
9. 1/2 teaspoon salt, or to taste

Topping/Frosting

1. 1/2 cup (4 ounces) full-fat evaporated milk
2. 1/4 cup unsalted butter, softened and quartered
3. 2 large egg yolks (discard whites or save for another use)
4. 1/2 cup light brown sugar, packed
5. 1/2 teaspoon salt, or to taste
6. 2 teaspoons vanilla extract
7. 3/4 cup sweetened shredded coconut flakes
8. heaping 1/2 cup chopped Fisher Pecans, lightly toasted if desired

DIRECTIONS:

1. Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
4. Add the flour, salt, and stir until smooth and combined without overmixing.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
6. Bake for about 20 to 22 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the topping.
7. Topping/Frosting – To a medium saucepan, add the evaporated milk, butter, egg yolks, brown sugar, salt, and heat over medium-low to low heat for about 7 to 10 minutes, or until mixture has thickened. Whisk constantly or there’s a high likelihood you’ll end up with scrambled eggs in the bottom of your saucepan. The mixture should be boiling gently while whisking.
8. Remove pan from the heat, add the vanilla, and whisk to combine using caution because the mixture could bubble up.
9. Add the coconut, pecans, and stir to combine. Allow topping to cool in pan for about 5 minutes.
10. Turn topping out over brownies, using a spatula to spread it as necessary.
11. Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re much easier to slice when chilled and I prefer the taste when chilled. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. I store them in the fridge.

For more detail averiecooks

ROCKY ROAD BROWNIES

Image credit laurenslatest

Ingredients

1. 18.9 oz. boxed brownie mix* 1 box
2. 1/4 cup water
3. 2/3 cup oil
4. 2 eggs

for the cheesecake layer-

1. 6 oz. softened cream cheese
2. 1 egg
3. 1/2 cup granulated sugar
4. 1/4 cup softened butter
5. 2 tablespoons all purpose flour
6. 1 teaspoon vanilla

for the rocky road layer-

1. 1 cup milk chocolate chips
2. 1/2 cup chopped pecans or walnuts
3. 2 cups mini marshmallows

Image credit laurenslatest

for the chocolate glaze-

1. 1/4 cup butter
2. 1/4 cup milk
3. 1 oz. unsweetened chocolate
4. 2 oz. cream cheese
5. 3 cups powdered sugar
6. 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Line 9x13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside.
2. In a large bowl, make brownie mix according to package directions. Pour into prepared pan and smooth out.
3. In another bowl, whip all ingredients together for cheesecake layer until completely smooth, about 45 seconds. Dollop across the top of the brownie batter and spread over top.
4. Sprinkle with chocolate chips and nuts. Bake for 25-35 minutes or until bars are set and a toothpick comes out clean when inserted. Top with mini marshmallows and return to oven for 3 minutes.
5. In a small saucepan, heat butter, milk, chocolate, and cream cheese together until completely melted. Remove from heat and whisk in powdered sugar and vanilla. Drizzle over the entire pan, being sure to cover all the marshmallows. {It's ok if you miss a few, but there should be plenty of glaze!}
6. Refrigerate 1-2 hours or until glaze is set before slicing. I find it best to refrigerate at least 4 hours for easier cutting. Enjoy!

For more detail laurenslatest

Flourless Marshmallow Crunch Brownies

image credit yammiesnoshery

For the Brownies*:

1. 2 cups white sugar
2. 3/4 cup vegetable oil
3. 4 large eggs
4. 2 teaspoons vanilla
5. 1 1/2 cup dark cocoa powder
6. 1/4 teaspoon salt
7. 1/2 cup chocolate chips or chopped chocolate

For the Topping:

1. 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
2. 2 cups chocolate chips (or chopped chocolate)
3. 1 1/4 cups peanut butter
4. 5 tablespoons butter
5. 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Method

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

For more detail yammiesnoshery

Lunch Lady Brownies

image credit life-in-the-lofthouse.com

Ingredients

1. 1 cup butter, melted
2. ½ cup unsweetened cocoa powder
3. 2 cups all-purpose flour
4. 2 cups granulated sugar
5. 4 large eggs
6. 4 teaspoons vanilla extract

Chocolate Frosting

1. ¼ cup butter, softened
2. ¼ cup milk ( I use 2%)
3. ¼ cup unsweetened cocoa powder
4. 3 cups powdered sugar

Instructions

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

For more detail life-in-the-lofthouse.com