Try this Caramel Milky Way Brownies recipe, or contribute your own.
- Carbohydrate 23.2192762581808 g
- Cholesterol 17.6301741295276 mg
- Fat 13.4745016649344 g
- Fiber 2.09180212584213 g
- Protein 2.43871895881422 g
- Saturated Fat 8.68579685867335 g
- Serving Size 1 1 brownie (74g)
- Sodium 3560.76611424087 mg
- Sugar 21.1274741323387 g
- Trans Fat 0.766722005116053 g
- Calories 206 calories
Step-by-step
- Melt the butter in a small sauce pan.
- Whisk in the cocoa powder. Set aside.
- Beat the eggs.
- Add the sugar and vanilla and beat again.
- Add 1/4 cup of the butter & chocolate to the egg mixture and stir quickly.
- Add the rest of the chocolate and stir again.
- Sift together the salt, flour, and baking powder.
- Slowly stir into the chocolate mixture.
- Pour into an 8x8 baking pan that has been sprayed with nonstick spray.
- Bake at 350 degrees for 25 minutes.
- Do not over bake.
- Let cool completely.
- Spread the can of Dulce de Leche over the cooled brownies. Set aside.
- Place 1 cup of chocolate chips and shortening in a saucepan.
- Melt over low-medium heat until melted and creamy.
- Beat with a mixer for 1 minute.
- Spoon in the Cool Whip and beat again until no white is showing.
- Spread gently over the caramel layer.
- Place in the refrigerator.
- Bring the whipping cream to a boil in another saucepan.
- Remove from the heat and pour in the remaining chocolate chips.
- Let sit for 1-2 minutes.
- Stir until creamy.
- Spread out over the top of the chocolate layer.
- Refrigerate until set.
- Use a hot knife to cut into 16 squares.
- Store in a sealed container in the refrigerator.
When working without specialized temperature-monitoring tools, thermal clues dictate success. Baking requires reliance on physical transformations like surface dullness and edge shrinkage rather than digital readings. This formulation layers a dense chocolate base beneath dulce de leche and whipped toppings, demanding visual accuracy during the initial 25 minutes in a 350-degree oven.
Reading Structural Doneness
Extracting brownies at precisely the correct moment prevents dryness while ensuring the center sets adequately. Cocoa-heavy batters lose their glossy sheen as starches gelatinize, shifting to a matte texture when fully baked. Insert a wooden toothpick into the middle zone; moist crumbs clinging to the wood indicate the interior retains the necessary moisture level. Over-baking transforms the fudgy crumb structure into a cake-like density due to premature protein coagulation.
- Grease the 8x8-inch pan thoroughly to prevent sugar adhesion from the dulce de leche layer.
- Whip the melted chocolate chips and shortening mixture for a full minute to incorporate air before folding in whipped toppings.
- Run a chef's knife under hot water before slicing chilled squares to achieve clean edges through sticky caramel.
