Caramel Kissed Brownies {guest post}
Posted: 03/22/2013
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Caramel kissed brownies are everything you want in a brownie: thin crust, chewy edges, lots of gooey caramel!
Today is the last guest post I have lined up. I have some really fun and exciting things lined up for next week that I am super excited about so make sure to come on back.
Today I have Roxana of Roxana’s Home Baking posting and she has me craving brownies like crazy. These look insanely good and I just want to dive in. I can’t stop staring at that dripping caramel. Thanks for helping me out this week, Roxana!
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Hello, Rachel Cooks fans! I’m Roxana, self-taught baker, wanna-be photographer and the writer behind Roxana’s Home Baking. I’m happy to be here, on Rachel’s blog while she’s taking a day off to breathe. I truly admire her and all moms, especially those with more than 1 kid. I have a 3-year-old daughter and she keeps me running all day. That’s when brownies come into picture. This mama needs chocolate to survive.
For those of you who are not familiar with my blog, its main focus is baking everything from scratch. Baking not only brings me joy but completes me as well. Most of the recipes found on my blog rely on simple techniques everyone can master with a little bit of patience.
Like these brownies, for example. They are so easy to put together. The hardest part is unwrapping a whole bag of caramel kisses. I hate unwrapping candy. Wish there was an easier way.
I made these brownies about two weeks ago and hardly had enough patience to let them cool completely. At one point I was thinking of taking a fork and eating them straight from the pan. I’m not ashamed to admit I have a weakness addiction to chocolate. I make sure I eat some every day, may it be in the form of a bar, candy, cookies or fudgy brownies.
These caramel kissed brownies are everything you want in a brownie. They are rich and fudgy, with an ooey -gooey center and a thin crust on top, and the best part, the chewy edges! Those chewy edges never make it till shooting time. In fact, the edges never last more than a couple of hours. They are the first to go!
More brownie recipes!
- Peanut Butter Fudge Brownie
- Black Bean Brownies — no one will ever know!
- Raspberry & Brownie Mini Trifles
- Brownie Waffles — brownies in 3 minutes, yeah!
- Kahlua Brownies with CinnamonCream Cheese Filled Brownies
- {Get a Fork} Oooey, Gooey, Mint Chocolate Chip Brownies
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
These Caramel Kissed Brownies are ooey and gooey and so simple to make. You’ll be mesmerized by the dripping caramel.
Ingredients
- 1/2 cup softened butter (1 stick)
- 1 cup brown sugar
- 3 eggs, divided
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 bag Hershey’s caramel kisses, unwrapped
Instructions
- Heat the oven to 350F. Line an 8 inch square pan with parchment paper.
- In a mixing bowl cream the butter and sugar until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix, scraping the sides of the bowl. Slowly add the cocoa powder, salt and flour and stir until just combined.
- Reserve 3/4 cup of the batter. Spread the remaining batter in the prepared pan.
- Add the unwrapped caramel kisses and arrange them on top of the brownie batter.
- Mix the reserved 3/4 cup brownie batter with the remaining egg. Pour it over the caramel kisses.
- Bake the brownies in the preheated oven for about 33 minutes.
- Remove from the oven and cool completely before cutting them into bars.
Nutrition Information
Serving: 1brownie, Calories: 238kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Cholesterol: 69mg, Sodium: 189mg, Fiber: 1g, Sugar: 21g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Enjoy! Thank you, Rachel, for having me blog-sit for you today.
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Thank you, Roxana! Can’t wait to try these.
Karl says
Thx my friend!
Rachel Gurk says
My pleasaure!
Jewely Bates Ray says
Made these tonight for my husband and was super excited because they looked and smelled so good… They tasted awful. :( So sad.
Linda says
Just made these gorgeous brownies and I haven’t a clue as to what went wrong. They totally flopped and ended up in the garbage.
Lucy says
I just made these, and I don’t really consider myself much of baker but I must say, they turned out and incredible! My man and I were moaning with happiness over how good they were, everything was perfect, the texture, the flavour mmmm! I even ended up cooking them in a loaf tin as I don’t own a square tin, and I didn’t realise I needed three eggs so I just mixed a little milk to be able to pour the last bit over and I got a great chewy top. I’m feeling very proud of myself, thanks for enabling me to feel like a baker!
Mary says
Which unsweetened cocoa brands do you mainly recommend?
Rachel Gurk says
I like Hershey’s and Scharffenberger :)
Sarah says
I made these this morning and just tasted one, and oh my goodness, they are amazing!! I was concerned after reading a couple of the comments from people saying they didn’t work out, but mine came out looking just like the pictures and taste sooooo good! They are really rich though, so have a glass of milk on standby when you try these! :) I may never make normal brownies again, unless I need to make them non-dairy. Thanks for the recipe!!
Rachel Gurk says
So glad to hear they were successful!!!
Jae says
Hi – can’t wait to make these! Thanks for the recipe! How do you cut them so perfectly???
baudin says
thank’s a lot, i live in New Calédonia i completly crazy about chocolat….and caramel….i love so much your recipe….Fabienne
Vee says
Hi,
these caramel brownies sound amazing! I was wondering if you could help me out with two things though…
1. Is the butter to be salted or unsalted?
2. If we want chocolate oozing out of the yummy cake goodness, and not caramel, what substitute would you suggest?
Thanks so much!
-Vee
Rachel Gurk says
Hi Vee-
I didn’t personally create this recipe, but I always use unsalted butter for all my recipes. If you want chocolate, I’d suggest just going with chocolate Hershey’s Kisses. Good luck!
chelsea says
I made these about an hour ago and I…I don’t know what went wrong. I followed the directions, I did everything right. The brownies came out very dry, almost fudge-like, they had a funky taste to them aswell, almost like something was missing. The chocolate from the kisses had melted and there was caramel everywhere but not in an oozy-delicious sort of way.
Rachel Gurk says
sorry to hear that they didn’t turn out for you, Chelsea!
Leslie says
I made these brownies yesterday and was so disappointed. They caramel did not ooze, and I used a whole bag of Hershey kisses. The brownies were exceptionally dry and I had to throw them out. I am a seasoned baker and I don’t really understand what happened. It was quite a let down. Ant thoughts on this?
Judy says
Hi Leslie,
I don’t know about in the States, but here in Canada bags of Hershey Kisses come in different sizes. Perhaps Roxana used more kisses? In any case, it would be helpful if the size or weight of the bag was included in the recipe… the brownies look AMAZING!