Wednesday, June 2, 2010

Caramel Swirled Brownies

Here and happy to post on Cuisine Nie. Stephanie, I hope you are recovering well from your surgery and feeling good. As usual, best wishes sent your way.

When Jenny from BlogHer asked if I would put together a post for Cuisine Nie, she said Stephanie likes treats. You say treats, I say chocolate. So brownies it is. Chewy, fudgy brownies with caramel swirled in. And in my professional brownie eater’s opinion, these taste best the day after they are made. The chocolate seems to take on a richer chocolate taste and the texture of the brownie gets chewier. More chocolately and even chewier? Trust me, it’s worth the wait.

Caramel Swirled Brownies
Recipe by Whitney Ingram,

25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs

Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.

In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.

In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.

In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.

Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.

Yields 9 brownies.

Rookie’s Notes: Sometimes the whole “parchment overhang” thing can be confusing. Here is a picture of what I am talking about.

Doing this makes every brownie look pretty. None of them get sacrificed as the first one out of the pan. If you aren’t concerned about the brownies being pretty, then forget the parchment.

photos courtesy Whitney Ingram Yum!

(have a recipe you'd like to share? email


The Renee Chronicles said...


Angie said...

That sounds wonderful!! I keep waiting for you to post the recipe that you use coffee creamer in... or your wheat bread recipe!

Marie said...

Oh my goodness my mouth actually watered while reading this. Can't wait to try out the recipe! Thanks Whitney Ingram! And keep on healing Stephanie...thinking of you and your sweet family.

vintage girl at heart said...

YUM!! May make these for breakfast!!
Thanks for sharing!
Blessings to Nie & Company!

Becca's Dirt said...

Yummy - I'll have to make this recipe. Thinkng of you Stephanie.

Laura Lynn said...

Okay, must. try. these.
Laura Lynn

ShopHotPinkDiaries said...

holy YUM!!! thanks for sharing!! best wishes nie family :)

Rachel C said...

So glad Cuisine Nie is back!!
Thanks for the extra calories today - I think my butt got bigger just looking at these brownies (or by sitting here on the computer).

Noelle Reese said...

Brownies 24 hours old? Who has ever heard of such a thing? LOL
I hope your doing well Stephanie!

RMAinMD said...

,,,DELIGHTFUL,,,thank you for the recipe, i shall try making them one day soon!

,,,best wishes for a healthy recovery,,,

Sara said...

My only question is why make a small batch in an 8x8 pan?? This recipe needs to be supersized! Best wishes, Stephanie.

Blake Bunch said...

Looks positively delicious!!! Praying for you always Stephanie!!!! Your family makes my heart melt!!!

Geo said...

Holy Hannah. Those look incredible.

Anonymous said...

Diet? What diet? These look fabulous! Thinking about the Nie clan and sending love and best wishes!

dianne's blog said...

I keep trying to print the recipes and I just get jibberish. Is there a trick to getting them to print?

Nin said...

i LOVE caramel brownies!!! these look heavenly!

Laura said...

I made these and they are DIVINE!! Thank you Stephanie for this fabulous recipe! Prayers for your continued healing!

Team Cowan said...

Just made these last night. My husband and I shared one right after they cooled, and it was delicious. But this morning I tried a bite of one (pre-breakfast) and I agree - they're even better the next day. Mmmmm, thanks for sharing this awesome recipe.

Kytsmom said...

I'm so trying these. my goodness. the hubsters co-workers will be thanking you!

rookie cookie said...

Glad to hear that these have been a success! Yes, they are better next day. Glad you were able to hold out and wait to taste them in the morning.

Sue Sparks said...

Gotta try these! YUM!

Brittany said...

Made them and ate more than my share. Delicious!