Best 10 Donitas Caramel Brownies Recipes

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Indulge in a delightful culinary journey with our irresistible Caramel Brownies Donuts, a harmonious blend of two classic desserts. These delectable treats feature a rich, fudgy brownie center enveloped in a luscious caramel glaze, resulting in a symphony of flavors that will tantalize your taste buds. Our curated collection of recipes offers a variety of options to suit your preferences, whether you crave a classic rendition or a decadent twist. Embark on a sweet adventure as we guide you through the steps of creating these heavenly treats, ensuring a delightful experience for bakers of all skill levels.

**Recipes Included:**

1. **Classic Caramel Brownies Donuts:** Experience the timeless combination of chocolate and caramel in these traditional brownies donuts. The recipe provides detailed instructions for achieving a moist and chewy brownie center, complemented by a smooth and glossy caramel glaze.

2. **Salted Caramel Brownies Donuts:** Elevate the classic recipe with a touch of savory delight. This variation incorporates a sprinkle of sea salt into the caramel glaze, creating a delightful balance between sweet and salty flavors.

3. **Caramel Pecan Brownies Donuts:** Add a nutty crunch to your donuts with this irresistible recipe. Toasted pecans are added to the brownie batter, while the caramel glaze is enhanced with a drizzle of pecan syrup, resulting in a symphony of textures and flavors.

4. **Chocolate Caramel Brownies Donuts:** Take your love for chocolate to the next level with this indulgent recipe. Chocolate lovers will rejoice as rich cocoa powder is added to the brownie batter, while the caramel glaze is infused with melted chocolate, creating a decadent and irresistible treat.

5. **Caramel Swirl Brownies Donuts:** Create a visually stunning and flavorful masterpiece with this recipe. The brownie batter is swirled with caramel before baking, resulting in a mesmerizing marbled effect. The caramel glaze adds an extra layer of sweetness and richness, making these donuts a true work of art.

Here are our top 10 tried and tested recipes!

CARAMEL BROWNIES



Caramel Brownies image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Steps:

  • In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL BROWNIES



Caramel Brownies image

Provided by insanelygood

Categories     Desserts     Recipes

Time 40m

Number Of Ingredients 5

1 (14-ounce) package individually wrapped caramels
2/3 cup evaporated milk, divided
1 (18.25-ounce) package chocolate cake mix
3/4 cup butter, melted
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges.
  • In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk.
  • In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined.
  • Split the dough in half. Press half of it into the lined pan.
  • Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel.
  • Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel.
  • Slice them into small bars. Serve and enjoy!

Nutrition Facts : Calories 248 cal

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

CARAMEL BROWNIES



Caramel Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h10m

Yield 16 brownies

Number Of Ingredients 9

1 cup (2 sticks) butter, plus more for greasing pan
5 ounces unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 tablespoon vanilla
3 large eggs
1 1/4 cups all-purpose flour
Half of a 14-ounce can dulce de leche
Powdered sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan (a square pan will result in thicker brownies).
  • In a medium-large saucepan, melt the butter with the chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Allow to cool for about 10 minutes.
  • Stir in the granulated sugar and vanilla until just combined. Stir in the eggs. Gently stir in the flour until halfway incorporated. Pour the batter (it will be very thick!) into the prepared pan.
  • Place the dulce de leche in a glass bowl. Warm it in the microwave for 30 to 45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the batter. Don't drag the knife sideways through the batter; hold it so the thin side of the knife leads the way.
  • Bake for 40 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares.

DONITA'S CARAMEL BROWNIES



Donita's Caramel Brownies image

Donita was a friend I met while living in Kentucky. She used to bring these brownies to potlucks and kindly shared the recipe with me. I have made my own changes over the years, but it is still basically the same recipe she used. You can add 1 cup chopped nuts if you like, however I feel these are rich enough without them.

Provided by HeatherFeather

Categories     Bar Cookie

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 5

1 (18 1/2 ounce) box German chocolate cake mix, unprepared (or a box of brownie mix, see notes)
3/4 cup unsalted butter, melted (1 1/2 sticks)
2/3 cup evaporated milk, divided (I have used both regular and light)
1 (14 ounce) bag Kraft caramels (48 squares) or 1 (14 ounce) bag chocolate riesen candies, unwrapped
1 (12 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 F and line a 9x13" baking pan with foil. Grease the foil lightly.
  • Mix together the dry cake mix, melted butter, and just 1/3 cup of the evaporated milk.
  • Spread half of this mixture into the prepared pan and bake for 6 minutes.
  • Meanwhile, melt the unwrapped candies with the remaining 1/3 cup evaporated milk in the microwave (time will adjust based on your wattage, about 3 minutes).
  • When the first layer is done pre-baking, remove from the oven and cover with chocolate chips (and nuts if you are adding any).
  • Pour the melted caramel mixture all over the top.
  • Spoon the remaining raw batter in blobs all over the top and bake another 15-18 minutes.
  • Allow too cool, then lift out of the pan and cut with a large knife, using a rocking motion - they are very gooey and if you try to cut them too soon it will be very messy.
  • NOTE: If using brownie mix instead of cake mix, then skip the melted butter and the first 1/3 cup of evaporated milk and simply prepare the batter according to the brownie package instructions. Pour half the mixture into the pan, and then continue with the rest of the recipe as directed. You may also need to adjust the time for the brownies, a little longer until it is bubbling up. Keep these brownies in the fridge to firm up.

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they've made that rare thing - a perfectly balanced bite. The bittersweetness of the caramel can be easily adjusted by cooking it less (for a milder, Kraft-like taste) or more (edgier, stronger).

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 1h15m

Yield About 2 dozen brownies

Number Of Ingredients 15

1 cup/200 grams granulated sugar
2 tablespoons/30 milliliters light corn syrup
1/2 cup/120 milliliters heavy cream
3/4 teaspoon salt, plus more to taste
1/4 cup/115 grams sour cream
2 sticks/225 grams unsalted butter, cut into 1-inch cubes, more for greasing pan
1 1/4 cups/150 grams all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces/300 grams dark chocolate (60 to 72 percent cacao), coarsely chopped
1 1/2 cups/300 grams granulated sugar
1/2 cup/105 grams firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling

Steps:

  • Make the caramel: In a medium saucepan, combine sugar and corn syrup with 1/4 cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
  • Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
  • In a large bowl, whisk together flour, salt and cocoa powder.
  • Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
  • Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
  • Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
  • Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don't worry if it looks messy.
  • Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
  • Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 175 milligrams, Sugar 30 grams, TransFat 0 grams

CARAMEL-DRIZZLED BROWNIE HEARTS



Caramel-Drizzled Brownie Hearts image

Love brownies? Here's a special way to love every chocolaty crumb.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 7

Number Of Ingredients 5

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
15 caramels, unwrapped (from 14 oz)
4 teaspoons heavy whipping cream
2 tablespoons chopped pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
  • Using foil to lift, remove brownies from pan, and peel foil away. With deep 3-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
  • In small microwavable bowl, microwave caramels and whipping cream uncovered on High 30 seconds; stir. Continue microwaving in 15 second intervals, until mixture can be stirred smooth.
  • Arrange brownies on serving plate. Drizzle about half of the caramel mixture over brownies. Sprinkle with pecans. Serve with remaining caramel mixture.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Brownie Heart, Sodium 270 mg, Sugar 51 g, TransFat 0 g

CARAMEL BROWNIES III



Caramel Brownies III image

This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle.

Provided by Mary Lewno

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 6

1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup evaporated milk
1 (18.25 ounce) package chocolate cake mix
¾ cup butter, melted
⅓ cup evaporated milk
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan.
  • In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
  • Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
  • Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 33.4 g, Cholesterol 18.4 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 266.8 mg, Sugar 23.5 g

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY



The Best Gooey Salted Caramel Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
12 tablespoons unsalted butter, 1 1/2 sticks, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
¾ teaspoon vanilla extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
½ cup semi-sweet chocolate chips
3 cups soft caramel candy
1 ½ cups soft caramel candy
¼ cup heavy cream
flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  • Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  • Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  • Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  • Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  • Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.

Provided by Barbara Hodge

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 15

Number Of Ingredients 7

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

Steps:

  • Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  • Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  • In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  • Bake for 8 minutes.
  • Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  • Bake for an additional 20 minutes. Remove and let cool.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g

Tips:

  • For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to drizzle the caramel.
  • For a gooey brownie, bake for less time. For a cakier brownie, bake for longer.
  • To make sure the brownies are cooked through, insert a toothpick into the center. If it comes out clean, the brownies are done.
  • Let the brownies cool completely before cutting them into squares. This will help prevent them from crumbling.

Conclusion:

These decadent caramel brownies are the perfect treat for any occasion. They're rich, gooey, and topped with a luscious caramel drizzle. With just a few simple ingredients, you can make these delicious brownies at home. So next time you're in the mood for something sweet, give this recipe a try!

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