*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is so delicious! The only thing I changed was that I used around 2 TBS of heavy cream instead of milk and I melted it together with the caramels on the stovetop instead of the microwave. Our caramel is not too chewy. I will definitely make these again!
This is a very good recipe and everyone in my family loves these. I think the recipe should be more specific about the milk. To solve the caramel issue use HEAVY CREAM to melt the caramels into sauce. If you don't have cream use WHOLE MILK (2% or less fat milk has TOO MUCH water that will just cook away during baking making the caramels hard and chewy).
These are kind of weird......If you don't eat them hot they could crack your teeth. The thing I didn't like is after microwaving the caramel it doesn't just smoothly pour on. It is clumpy and blobs on the brownies. There is no uniformity to how it pours on. They tasted good but the lumpy hard caramel was kind of hard to eat. The saving grace was the salted caramel. The flavors were good but it doesn't quite work. One reviewer suggested melting the caramel with cream that would be better I think. Also after melting the caramel the bowl was soooo hard to wash. If you run into that problem pour some boiling water in the bowl to get the hard caramel off.
GREAT - with a little adjustment! Made 2 batches. First had the problem with caramel sinking and getting way too chewy on the bottom but crumbly on top. To correct the problem we baked the brownie mix alone for 5 minutes removed from oven and added the caramel and then continued to bake for the rest of the time. They were perfect! SO GOOD!
I followed the recipe to a tee with the exception of all I had on hand was a box of brownie mix for a 9 x 13 pan. I followed the brownie mix recipe then the rest of the above recipe. Before 28 minutes was up the edges were crispy and the middle very soft. Once they cooled imagine our surprise when we cut into the brownies and tried to get them out of the pan and discovered all the caramel had sunk to the bottom! They were as mess to get out and had to scrape the caramel off the bottom of the pan to get any. They were not done enough in the middle but too done on the outside. Once was enough for me!
YUMMMMM!!! These brownies are so incredible that I actualy prefer them over regular brownies. I followed the recipe exactly and they came out perfectly so I don't know why people had issues. My only guess is make sure you do not overheat your caramel (should be able to easily stur and pour it when its ready). DO NOT forget to add the milk to your caramels. This makes it much creamier easier to handel and will make it an easier consistency to eat. Also make sure your brownie batter is already spread in your pan and then lightly drizzle the caramel sauce on top (do not mix in or pour in before the batter is in your pan). These make an incredibly impressive dessert that looks like you slaved over them for hours. Nobody would ever guess its just a spruced-up box mix!
Delicious and decadent. I followed the recipe except for adding 1/2 tsp of espresso powder which I think always improves boxed brownie mixes. This is better slightly warm as the caramel gets very sticky when completely cool. The addition of coarse salt is brilliant.
Well I did this all wrong and even dropped the pan when removing from the oven. They slid to one end so I had to spread it back out across the pan. I lost a little to the floor. What was left was still delicious. Maybe mixing them up after baking is the key!! Now getting it off the floor was a different story!!