Best 2 Copycat Zupas Caramel Rockslide Brownies Recipes

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Indulge in the delightful symphony of flavors with our delectable Copycat Zupa's Caramel Rockslide Brownies. These brownies are an irresistible treat that combines the richness of chocolate, the gooeyness of caramel, and the crunch of pecans, resulting in a dessert that will tantalize your taste buds. Our curated collection of recipes offers variations to cater to different preferences, including a gluten-free option, an easy-to-make version using a brownie mix, and a decadent rendition topped with a luscious cream cheese frosting. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to ensure success. So, prepare to embark on a culinary journey and create these sensational brownies that are sure to be the stars of your next gathering.

Here are our top 2 tried and tested recipes!

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

COPYCAT ZUPA'S CARAMEL ROCKSLIDE BROWNIES



Copycat Zupa's Caramel Rockslide Brownies image

Yield 16

Number Of Ingredients 11

1/2 cup margarine
1/2 cup salted butter
1/2 cup cocoa
2 cups sugar
4 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 cup milk chocolate chips
1 (13.4 ounce) can La Lechera Caramel
1 cup pecans (pieces)
1 Tablespoon butter (melted)

Steps:

  • Preheat oven to 325 degrees.
  • Grease an 8x8 inch pan and a 5x9 inch loaf pan.
  • In a large mixing bowl, melt the margarine and butter.
  • Stir in cocoa and sugar.
  • Then add in eggs and mix on low speed until all combined well.
  • Then add in vanilla and flour and mix until incorporated.
  • Pour into the prepared pans. 2/3 of batter into the 8x8 inch pan. The other 1/3 of batter into the loaf pan.
  • Add chocolate chips to the top of the 8x8 inch pan. Pat them down lightly.
  • Bake for about 25 minutes or until set and a toothpick inserted in the middle comes out clean. (We cooked ours for about 25-26 minutes. Ovens temps vary so check your brownies)
  • Drizzle a little caramel over brownies when they come out of the oven.
  • Let brownies cool.
  • While the brownies are cooling, toast the pecans.
  • Heat oven to 350 degrees.
  • Cover a cookie sheet with parchment paper.
  • Place pecans into a small bowl and pour melted butter over the pecans and stir well.
  • Spread on the cookie sheet and bake for 350 for about 6 minutes. Remove and let cool.
  • Remove the brownies from the loaf pan.
  • Cut into 1/2 inch cubes. (We cut away the sides of the brownies so all of the cubes would be soft - no edges)
  • Sprinkle the brownie chunks and pecans over the top of the brownies in the bigger pan.
  • Drizzle more caramel over the top of the finished brownies. (Add as much as you want to your own liking)

Nutrition Facts : Servingsize 1 serving, Calories 5591 kcal, Fat 253 g, SaturatedFat 125 g, Cholesterol 313 mg, Sodium 2194 mg, Carbohydrate 777 g, Sugar 492 g, Protein 78 mg

Tips:

  • For fudgier brownies, use melted butter instead of oil.
  • To make the caramel sauce extra smooth, strain it through a fine-mesh sieve before pouring it over the brownies.
  • If you don't have a baking dish, you can use a 9x13 inch jelly roll pan. Just be sure to adjust the baking time accordingly.
  • To make the brownies ahead of time, bake them according to the recipe and then let them cool completely. Wrap the brownies tightly in plastic wrap and freeze for up to 2 months. When you're ready to serve, thaw the brownies overnight in the refrigerator or at room temperature for several hours.

Conclusion:

These Copycat Zupas Caramel Rockslide Brownies are a delicious and decadent treat that are perfect for any occasion. With their rich chocolate flavor, gooey caramel sauce, and crunchy pecans, these brownies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these brownies a try. You won't be disappointed!

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