Best Butterscotch Brownies With Caramel Frosting Recipes

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SALTED CARAMEL FROSTED BROWNIES



Salted Caramel Frosted Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 20 servings

Number Of Ingredients 13

6 ounces unsweetened chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 tablespoon vanilla
1 teaspoon kosher salt
4 cups confectioners' sugar
2 sticks (1 cup) salted butter
1/4 cup heavy cream

Steps:

  • For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper.
  • In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat.
  • In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface.
  • Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan.
  • For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool.
  • For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined.
  • To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces.

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Ina Garten

Time 1h

Yield 12 large brownies

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as Nescafe
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran's
2 to 3 teaspoons flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
  • Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
  • In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
  • Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
  • As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
  • Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

BUTTERSCOTCH BROWNIES II



Butterscotch Brownies II image

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Provided by Anna Pages

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h45m

Yield 18

Number Of Ingredients 12

1 cup butter, melted
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup chopped walnuts
2 teaspoons instant coffee granules
2 tablespoons water
½ cup butter, softened
3 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
  • Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
  • Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
  • Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
  • To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!

Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g

BUTTERSCOTCH BROWNIES WITH CARAMEL FROSTING



Butterscotch Brownies With Caramel Frosting image

Make and share this Butterscotch Brownies With Caramel Frosting recipe from Food.com.

Provided by chefmick

Categories     Dessert

Time 40m

Yield 12 brownies

Number Of Ingredients 14

3/4 cup butter, melted
2 cups light brown sugar, packed
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, chopped
16 ounces butterscotch chips
1/2 cup butter
1/2 cup light brown sugar, packed
1/4 cup cream
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • For brownies:.
  • cream butter and sugar in large bowl.
  • Add eggs one at a time beating thoroughly after each one.
  • sift together flour, baking powder and salt.
  • add to egg mixture and blend well.
  • stir in vanilla, nuts and butterscotch chips.
  • grease and lightly flour a 9x13 baking pan and spread batter evenly into it.
  • bake @ 350 degrees F for 20 - 25 minutes.
  • For Caramel Frosting;.
  • in medium saucepan, melt butter until brown.
  • add brown sugar, stirring constantly until melted.
  • Pour in cram, mix well. cool.
  • add powdered sugar and vanilla. Beat until thick and creamy.
  • spread on brownies.

Nutrition Facts : Calories 799, Fat 39.6, SaturatedFat 23.2, Cholesterol 102.9, Sodium 393.1, Carbohydrate 108, Fiber 1.4, Sugar 90, Protein 5.8

BUTTERSCOTCH BROWNIES III



Butterscotch Brownies III image

If you like chewy brownies, but are also fond of butterscotch, then try this recipe.

Provided by Heather

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 52m

Yield 25

Number Of Ingredients 12

¼ cup butter, softened
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
2 tablespoons butter, softened
¼ cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  • In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
  • To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 18.9 g, Cholesterol 14.9 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 63.8 mg, Sugar 15.5 g

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