Get New Recipes Straight to Your Inbox!
Like Us on Facebook!
Link Parties We Love!
It’s National Peanut Butter Day! So of course, even though we’ve been posting lots of chocolate and peanut butter recipes recently (like these cookies or how about these), today’s recipe features caramel instead.
I work in mysterious ways.
Except I’m lazy and used a boxed brownie mix.
Hey, they still turned out great! And my boyfriend liked them too.
This recipe originally calls for all of the ingredients to make brownies, but I made the using a brownie mix (plus the oil and egg the box called for), some caramel candies, and heavy cream.
Why yes, that is an empty wine glass in the background. How did that get there…and so empty…
I used my trust brownie pan for this recipe. Seriously, I love this thing.
There’s a really similar brownie pan for sale here and also a bigger brownie pan here. The “All Edges” brownie pans are also amazing. I don’t have one, but my friend Kerry does, and they make the best brownies!
Anyway, back to the recipe. Start by melting down the caramels and heavy cream over medium heat. Stir occasionally – every 30 seconds or so – to prevent burning.
While doing that, make the brownie mix according to the package. I used a high-end brownie mix because they were on sale that week, but my favorite mixes are usually Betty Crocker.
Pour about half of the brownie mix into our greased pan and set in the oven to bake for 20 minutes at 350 degrees. Remove from the oven and allow to cool for 10-20 minutes.
Then, dump the caramel on top and the remaining brownie batter on top of that.
As you can see from the pic, I was a *little* heavy-handed on the original pour of brownie batter, so I didn’t have quite enough for the top layer to go to the edges. They still turned out fine, but the next time around, I’ll be more careful to evenly distribute the layers.
Then, bake for an additional 20-30 minutes.
It’s hard to see the caramel layer, but I assure you, it’s in there! I added some homemade whipped cream to mine to cut the sweetness. To make homemade whipped cream, I used about a half a cup of heavy cream and a teaspoon of sugar. Then, just beat until it forms soft peaks, being careful not to over-whip. You can add more sugar, but I like my whipped cream less sweet so it complements the brownie well.
I’m not going to lie: these did stick to the pan a little, despite it them before baking. However, it think it might have been because I didn’t distribute the brownie layers correctly, so the caramel was overflowing a bit. Sometime to work on next time!
Here’s the printable recipe:
Nutritional Information on My Recipe Magic: Caramel Brownies