CARAMEL BROWNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. 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 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 until a toothpick inserted in center comes out with moist crumbs (do not overbake), 35-40 minutes more. Cool on a wire rack.
Nutrition Facts : Calories 376 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 51g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
EASY STICKY TOFFEE PUDDING WITH TOFFEE SAUCE RECIPE - BBC FOOD
An easy sticky toffee pudding – no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce.
Provided by James Martin
Prep Time 30 minutes
Cook Time 1 hours
Yield Makes 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 190C/375F/Gas 5.
- Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
- Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
- Stir the vanilla extract into the date mixture.
- Blend with a stick blender until the date mixture is thick and soupy.
- In a large bowl, beat the butter and muscovado sugar together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one at a time into the bowl, stirring well after each one.
- Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
- Pour the mixture into the prepared pudding basins, filling them two-thirds full.
- Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
- For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
- To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.
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CREAMY CARAMELS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I discovered this caramel recipe in a local newspaper years ago and have made these soft buttery caramels ever since. I make them for Christmas, picnics and charity auctions—and they are so much better than store-bought caramels. Once people have a taste, they ask for the recipe. —Marcie Wolfe, Williamsburg, Virginia
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
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From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
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Calories 72 calories per serving
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