Nutty Caramel Brownies: A Delicious Twist on a Classic Treat

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Discussion Overview

This thread discusses the preparation of Nutty Caramel Brownies, focusing on the thickness of the brownies when baked in a bar pan. Participants share their experiences and observations regarding the recipe and the size of brownie mixes used.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant notes that their trial run resulted in brownies that seemed thin and questions whether they should use two boxes of mix.
  • Another participant mentions that the recipe calls for the medium bar pan.
  • One participant asks for clarification on whether the recipe in question is the Warm Nutty Caramel Brownies and shares that they recall the brownies being thinner than the bar pan itself.
  • Another participant confirms that the brownies are indeed thin.
  • One participant shares their experience of using a Rectangular baker and extending the baking time for better results.
  • Another participant advises checking the size of the brownie mix used, noting that a regular size mix will yield thinner brownies in the large bar pan.
  • One participant mentions the importance of leveling the batter in the pan to avoid uneven thickness and overcooking.
  • Another participant states that the 454g size is correct and explains that the recipe calls for a "cake style" preparation, which includes an extra egg to help the brownies rise.
  • One participant expresses a preference for thicker brownies and shares that they use two mixes to achieve this.

Areas of Agreement / Disagreement

Views differ regarding the desired thickness of the brownies, with some participants accepting the thinner result while others prefer a thicker texture.

Contextual Notes

Participants discuss their personal experiences with the recipe, including variations in baking methods and preferences for brownie thickness.

Who May Find This Useful

Consultants preparing for shows or seeking to share their experiences with Nutty Caramel Brownies may find this discussion relevant.

R
RossDeb2
Gold Member
Messages
386
I'm making this at a show tomorrow evening - following the recipe, ( 1 pkg, 454g) are the brownies supposed to be thin? I did a trial run making the brownies, but one box barely covered the large bar pan. Should I use two boxwes? When they were finished baking, they seemed awfully thin? is this the way they are supposed to be? I can't eat chocolate, so I was unable to taste them. I am used to seeing brownies as the thick squares, not thin like this.:confused:
 
the recipe calls for the medium bar pan

Nancy
 
Is this the Warm Nutty Caramel Brownies? the one with rolo's/nuts, etc on top?That's done in the large bar pan, and I'm not sure what the 454 g equals, but my recipes says 18-21 oz. package. I've not made them in a little while, but they aren't any thicker than the bar pan itself...a little thinner- then you add the stuff on top.
Using the bar pan, you won't be able to get anything very thick.
 
Ya - they're thin.... ish.
 
I do mine in the Rectangular baker and just leave them i for about 6 min more(depending on the oven) They turn out great!
 
did you use a Family size box of brownies? It's made in Lg Bar Pan but make sure you have the right size brownie mix. The brownies are average in size but still have room to squish the rolos in! :)
 
Yeah, check the package size. I bought one once not realizing it was meant for an 8x8 (thankfully just for home use, and not for a show or special occasion baking need :D ). Also, after spreading it around, I hold the bar pan and kind of shake it a little to get the batter to level out. Since it is pretty thin, I've had times where it was REALLY thin in some spots and overcooked. Also, watch the cooking time. I have to really be sure I don't overcook brownies made in the bar pan. They don't necessarily burn, but they do get hard.
 
A regular size brownie mix will be a little thinner than you are used to in the large bar pan. But they should turn out fantastic!
 
The 454g size is correct. The brownies will be thin, so make sure you spread them evenly. If I remember correctly, the recipe calls for them to be made "cake style," which adds an extra egg to the batter. That adds a little bit to the total amount of batter. They do rise during baking (esp. with the extra egg), so you won't be serving chocolate pancakes.
 
Mmmm, chocolate pancakes. :o Sorry.
 
When I do these I use 2 brownie mixes and it makes them a little thicker. I like mine thicker and not thin.
 

Frequently Asked Questions

What ingredients do I need to make Nutty Caramel Brownies?

To make Nutty Caramel Brownies, you will need the following ingredients: unsweetened cocoa powder, all-purpose flour, granulated sugar, brown sugar, eggs, vanilla extract, butter, chopped nuts (such as walnuts or pecans), and caramel sauce. Optional toppings can include chocolate chips or additional nuts.

How long does it take to prepare and bake Nutty Caramel Brownies?

The preparation time for Nutty Caramel Brownies is approximately 15-20 minutes, and the baking time is around 25-30 minutes. Overall, you can expect the total time from start to finish to be about an hour.

Can I use a different type of nut in the Nutty Caramel Brownies?

Yes, you can substitute different types of nuts based on your preference or dietary restrictions. Almonds, hazelnuts, or even macadamia nuts can be great alternatives to walnuts or pecans. Just make sure to chop them into smaller pieces for even distribution in the brownies.

How should I store leftover Nutty Caramel Brownies?

Leftover Nutty Caramel Brownies should be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, you can refrigerate them for up to a week or freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn.

Can I make Nutty Caramel Brownies ahead of time?

Absolutely! Nutty Caramel Brownies can be made ahead of time. You can prepare the batter and bake the brownies a day in advance. Just store them in an airtight container after they have cooled completely. If you prefer, you can also freeze the brownies and thaw them before serving.

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