Carnation Salted Caramel Brownie Recipe
The Best Fudge Brownie Pie /Chocolate Brownie Pie recipe
I love a simple recipe.......
Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stays soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!
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INGREDIENTS
For Pie Crust:
100g salted butter
70g icing sugar
1 egg
30g ground almound
206g flour
For Chocolate Brownie Filling:
220g black chocolate
60g salted butter
3 eggs
130g icing sugar
80g flour
INSTRUCTIONS
For Pie Crust:
In a medium bowl combine salted butter and icing sugar.
Add 1 egg.
add ground almonds and flour , When the dough begins to clump together .
Form the dough and cover. Chill for at least 1 hours.
Place the dough on a clean and floured surface and begin to roll it out.
Pick the dough up by rolling it around your rolling pin and then unrolling it over the pie dish. Adjust the dough so that it lays flat against the pie dish.
Bake the pie for 20minutes at 160°C.
For Chocolate Brownie Filling:
Melt the chocolate and butter in a microwave-safe bowl , stirring often, until the chocolate is almost melted.
In a separate bowl, whisk together eggs, ,icing sugar ,until creamy and smooth.
Add the chocolate mixture and whisk until incorporated.
add the flour. Beat until fully combined .
Pour the chocolate brownie filing into the pie dough.
Bake the pie again for 10 minutes.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Enjoy!
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From Mommy’s Recipe Book: Making Caramel Brownie Cheesecake with My Daughter and Son
???????? Caramel Brownie Cheesecake Fantasy ????✨
Ingredients:
1 (9 oz) package of Enchanted Brownie Mix ????????
1 Magic Egg ????✨
tablespoon of Pixie Cold Water ????????
1 (14 oz) package of Mystical Caramels ????????
1 (5 oz) can of Unicorn Evaporated Milk ????????
2 (8 oz) packages of Cloud-Soft Cream Cheese ☁️????
½ cup of Stardust Sugar ????????
1 teaspoon of Elixir Vanilla Extract ????????
2 Fairy Eggs ????????♀️????
1 cup of Choco-Lava Fudge Topping ????????
Directions:
1. Fire up your oven to a mystical 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan with magical butter ????????✨.
2. In a small enchanted bowl, mix together the Brownie Mix, Magic Egg, and Pixie Water. Spread this chocolatey magic in the pan and bake for 25 minutes in the Dragon’s Breath Oven ⏲️????.
3. Melt the Mystical Caramels with Unicorn Milk over a simmering potion pot, stirring until you have a golden, smooth caramel river ????????. Save 1/3 cup of this liquid gold, and cascade the rest over the warm, baked brownie base.
4. In a large cauldron, beat the Cloud-Soft Cream Cheese, Stardust Sugar, and Elixir Vanilla with a wizard’s mixer until smooth. Add Fairy Eggs one by one, beating well after each magical addition. Gently pour this creamy dream over the caramel layer.
5. Bake in the Enchanted Oven for 40 minutes. Let the cheesecake rest in the Realm of Cool ????️❄️. When thoroughly chilled, release from its springform cage with a wizard’s knife ????✨.
6. Warm the reserved caramel potion, and drizzle it over the cheesecake like a golden waterfall. Finish with a generous drizzle of Choco-Lava Fudge for that extra touch of wonder ????????.
Indulge in your slice of the Caramel Brownie Cheesecake Fantasy! ????✨????
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Worlds Best Fudgiest Brownies
Worlds Best Fudgiest Brownies Is My Best Brownie Recipe! Perfect Crisp Crackly Top, Super Fudgy Centre, Chewy Or Gooey In All The Right Places, Studded With Melted Chunks Of Chocolate!
RECIPE HERE:
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Chewy caramel brownies
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***RECIPE***
1 lb (454g) soft caramel candies, unwrapped
1 box (15.25 oz, 432g) German chocolate cake mix
2/3 cup (157mL) evaporated milk, divided in two equal portions
3/4 stick (6 tablespoons, 85g) softened butter
1 cup (170g) dark chocolate chips
1 cup (150g) chopped nuts (we used pecans)
Heat your oven to 350ºF/180ºC.
Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes.
Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped.
Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes — it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools.
I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.