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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 1/2 cups firmly packed brown sugar
1/2 cup unsalted butter, melted
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 lb. caramels
1/4 cup milk
Preheat oven to 350. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil. Mix brown sugar, butter, eggs, and vanilla in a large bowl until well blended (I mixed by hand with a wood spoon); set aside. Combine flour, baking powder and salt. Add to brown sugar mixture; mix well. Reserve 1 cup of the batter for later use; spread remaining batter into prepared pan.
Baking 15 minutes or until firm. Microwave caramels and milk in microwaveable bowl 2-3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan; spread to within 1/2 inch of edges.
Spoon reserved 1 cup batter over caramel layer; with an icing spatula, spread batter together with caramel until a smooth layer appears. Bake an additional 18 minutes or until center is set. Cool completely.
Toasted Coconut Topping
2 (5-oz) cans evaporated milk
1 1/3 cups sugar
1/2 cup (1 stick) butter
3 cups shredded, sweet coconut
Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, approximately 12 minutes.
Combine milk, sugar and butter in a medium saucepan. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes. Add 2 cups of the coconut, reserving the remainder for assembly of the brownie; stir to combine. Cool completely.
Chocolate Ganache
8 oz bittersweet chocolate
1 cup (8 oz) heavy cream
1 tsp vanilla
Chop chocolate and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan and then pour cream over the chocolate. Let sit for 1 minute then stir until combined. Add vanilla and stir until combined. Let cool to room temperature. Spread over hardened chocolate ganache layer and top with extra toasted coconut. Drizzle with remaining chocolate ganache
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CARAMEL BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 1/2 cups firmly packed brown sugar
1/2 cup unsalted butter, melted
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 lb. caramels
1/4 cup milk
Preheat oven to 350. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil. Mix brown sugar, butter, eggs, and vanilla in a large bowl until well blended (I mixed by hand with a wood spoon); set aside. Combine flour, baking powder and salt. Add to brown sugar mixture; mix well. Reserve 1 cup of the batter for later use; spread remaining batter into prepared pan.
Baking 15 minutes or until firm. Microwave caramels and milk in microwaveable bowl 2-3 minutes or until caramels are completely melted, stirring every minute. Pour over baked layer in pan; spread to within 1/2 inch of edges.
Spoon reserved 1 cup batter over caramel layer; with an icing spatula, spread batter together with caramel until a smooth layer appears. Bake an additional 18 minutes or until center is set. Cool completely.
Toasted Coconut Topping
2 (5-oz) cans evaporated milk
1 1/3 cups sugar
1/2 cup (1 stick) butter
3 cups shredded, sweet coconut
Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, approximately 12 minutes.
Combine milk, sugar and butter in a medium saucepan. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes. Add 2 cups of the coconut, reserving the remainder for assembly of the brownie; stir to combine. Cool completely.
Chocolate Ganache
8 oz bittersweet chocolate
1 cup (8 oz) heavy cream
1 tsp vanilla
Chop chocolate and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan and then pour cream over the chocolate. Let sit for 1 minute then stir until combined. Add vanilla and stir until combined. Let cool to room temperature. Spread over hardened chocolate ganache layer and top with extra toasted coconut. Drizzle with remaining chocolate ganache
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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