Warm Nutty Caramel Brownie Disaster!

Click For Summary

Discussion Overview

This thread revolves around participants sharing their experiences and challenges with making Warm Nutty Caramel Brownies, particularly in a show setting. Several users express concerns about the texture and difficulty of removing the brownies from the pan, while others share their personal successes and tips related to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, describes a personal disaster with the brownies sticking to the pan and not being well-received by their family.
  • Another participant mentions that they have successfully made the brownies multiple times at shows, suggesting that serving them with vanilla ice cream can balance the richness.
  • One user speculates that letting the brownies cool too long may cause them to harden, sharing a similar experience of needing to chisel them out of the pan.
  • A participant expresses dissatisfaction with the brownies, finding them too sweet and grainy, and suggests an alternative recipe, the Chocolate Chip Sensation.
  • Several participants discuss the challenges of removing brownies from the bar pan, with one asking for advice on scraping them off.
  • Another participant humorously states their preference for hard brownies, while another shares a lighthearted anecdote about how they address this preference at shows.
  • One participant notes that the cooking time needs to be adjusted when using the bar pan due to its size, sharing their own experiences with over-baking.
  • Another user mentions the need to soak the pan to loosen stuck brownies.

Areas of Agreement / Disagreement

Views differ among participants regarding the texture and quality of the brownies, with some expressing enjoyment and others dissatisfaction. No clear consensus emerges on the best approach to making or serving the brownies.

Contextual Notes

Participants are preparing for a show with a large audience, leading to discussions about recipe choices and presentation challenges. The experiences shared reflect a range of personal cooking outcomes and preferences.

Who May Find This Useful

Consultants looking for insights on handling the Warm Nutty Caramel Brownies recipe, as well as those interested in alternative dessert options for large gatherings.

H
HeatherB
Messages
31
:cry:
But thanks goodness I made it at home for MY family before I did it at a show.
Its was super hard, Stuck to the pan and my dessert/chocolate loving husband didnt care for it... something about texture.
What a huge disaster. Now I have to call the Hostess and convince her to do something different for 20 people!! She wanted something chocolate and I think she even requested this recipe. :eek:
Is it any better in the sheet pain instead of the bar board?

I am having a minor meltdown here searching for recipes!! and wondering what I got myself into.
 
Not sure what to tell you - I've made this many times at shows in the large bar pan and it's always a hit. Serving it with vanilla ice cream seems to help as well - cuts the extreme richness of it.
 
I think the problem might be if you let it cool too long. Some of the ingredients get really hard if they are left in the pan too long.

I had a similar problem when I first made it. The first couple pieces I cut right away and then let it sit a while and I had to chisel them out.
 
We don't like this at all at our house - and we're all chocolate AND brownie lovers.

The extra brown sugar makes it grainy and teeth achingly too sweet. :yuck:

And they do get hard once they're cooled. Who wants a hard brownie?

Try the Chocolate Chip Sensation - I've made that in the bar pan. Just type in Chocolate Chip in the files section, and the recipe will come up. It's a WINNER!:thumbup:
 
  • Thread starter
  • #5
OKay please excuse my stupidity but how do you manage to scrape it off the bar pan (instead of the pizza stone)with a knife.
This show is Friday, its midnight here now!!
 
ChefBeckyD said:
Who wants a hard brownie?
Click to expand...

Ummm... I would very much like a hard brownie, thank you very much! :p:p:p:p


(Sorry, couldn't resist!)
 
AJPratt said:
Ummm... I would very much like a hard brownie, thank you very much! :p:p:p:p


(Sorry, couldn't resist!)
Click to expand...

LOL - at my shows, when I'm talking about how well the stoneware bakes, I make a comment about how they won't have to eat the hard brownies around the edges anymore. Then I say "I know, I know - there are a couple moms in the group who are going to say 'But I LOVE the hard brownies around the edges'. I am here to tell you that No! You don't! The only reason you think you do is because you are the Mom, and so you give the nice soft chewy brownies to the rest of the family and eat the hard ones yourself - and it's just what you've gotten used to! I am here to liberate you from hard brownies!...and while I'm at it - the back is NOT your favorite piece of the chicken either!" :D:D:D
 
  • Thread starter
  • #8
I dont know but these were H.A.R.D. And yes the texture was grainy. I sure would LOVE to do the Loaded Baked Potato Chowder but she is serving lasagna. And a chisel wasnt what I needed, more like a jack hammer!I may just do the dump cake. Which doesnt seem like its a showy recipe...but it just may be what I need for this crowd. She has said she has over 25 ppl coming! They all excited because they have not seen PC in the area in ages. YAY ME!I plan to concentrate more on the gift displays I have all set up for the craft fair the next morning. Then again I could be wrong taking it in this direction. I dunno ,I am going to bed now. Thank you for every ones help!!
 
HeatherB said:
I dont know but these were H.A.R.D. And yes the texture was grainy. I sure would LOVE to do the Loaded Baked Potato Chowder but she is serving lasagna.

And a chisel wasnt what I needed, more like a jack hammer!

I may just do the dump cake. Which doesnt seem like its a showy recipe...but it just may be what I need for this crowd. She has said she has over 25 ppl coming! They all excited because they have not seen PC in the area in ages. YAY ME!

I plan to concentrate more on the gift displays I have all set up for the craft fair the next morning. Then again I could be wrong taking it in this direction.

I dunno ,I am going to bed now.

Thank you for every ones help!!
Click to expand...

Heather - did you see the post about trying the Chocolate Chip Sensation?

Look it up in the files section - it's fabulous!
 
  • Thread starter
  • #10
I dont have a pizza stone
 
HeatherB said:
I dont have a pizza stone
Click to expand...

you can do it in the bar pan. Anything you can do on a round stone, you can do in the bar pan...except make round pizza. It's actually much easier to cut into 20-25 pieces if it's in the bar pan.
 
  • Thread starter
  • #12
ChefBeckyD said:
you can do it in the bar pan. Anything you can do on a round stone, you can do in the bar pan...except make round pizza. It's actually much easier to cut into 20-25 pieces if it's in the bar pan.
Click to expand...

OKay please excuse my stupidity but how do you manage to scrape it off the bar pan (instead of the pizza stone)with a knife.

This show is Friday, its midnight here now. I am going to bed. Catch up in the morning.
 
HeatherB said:
OKay please excuse my stupidity but how do you manage to scrape it off the bar pan (instead of the pizza stone)with a knife.

This show is Friday, its midnight here now. I am going to bed. Catch up in the morning.
Click to expand...

What do you mean - scrape it off the bar pan? I use the mini serving spatula and serve it off the bar pan. I'm not sure what you mean by scrape it off, and why would you use a knife?
 
When you make brownies in the bar pan, you have to watch the cooking time--it needs to be less due to the size of the pan. I've over-baked brownies many times in the bar pan because the batter is so much thinner. Also, the batter can be thick and sometimes I have a hard time making sure that I'm spreading it out super evenly. I've only made those brownies 3 times for shows and most people do like them, but they are super rich and I warn my host that she might want ice cream or a glass of milk to offer her guests. :)I use the pizza wheel to cut the brownies, and then the mini serving spatula to cut the edge part that the wheel can't reach and to dish them out.
 
Are you talking about the ones that stuck? You may have to "soak" it some to get it loose enough to scrap off!
 
ChefBeckyD said:
What do you mean - scrape it off the bar pan? I use the mini serving spatula and serve it off the bar pan. I'm not sure what you mean by scrape it off, and why would you use a knife?
Click to expand...


I think what she is referring to is when you Carefully loosen cookie from Baking Stone using Serrated Bread Knife... I would think that wouldn't be neccessary if you are making it in the large bar pan, correct? I have a question about switching it to the bar pan though, do you have to double it or are the ingredients the same? And also, you spread the dough all the way to the edges or do you just make it a rectangle in the middle of the pan?


Chocolate Chip Sensation
(Delightful Desserts...pg 18)

1 (18 oz) pkg refrigerated chocolate chip cookie dough
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 pint (2 cups) cold half-and-half
1 (3.9 oz) pkg chocolate instant pudding and pie filling
1/4 cup chopped nuts

1. Preheat oven to 350F. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker's Roller, roll out dough to 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edge is set. (Cookie will be soft. Do not overbake). Cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife; cool completely on Baking Stone.

2. In Small Batter Bowl, mix cream cheese and sugar until well blended; set aside. Pour half-and-half into Classic Batter Bowl; add pudding mix and whisk 2 minutes using Stainless Steel Whisk. Let stand 5 minutes until thickened.

3. Spread cream cheese mixture over thoroughly cooled cookie to within 1/2 inch of edge using Large Spreader. Spread pudding over cream cheese. Sprinkle with nuts. Cut into wedges using Slice 'N Serve. Serve immediately or refrigerate.

Makes 16 servings.
 
Ahhh, I get it now!

I've done this recipe a lot in times past, and it's been a while since I actually paid close attention to the directions. :D

I just loosen it a bit around the edges with the mini serving spatula. When I make it, I use the same ratio of ingredients, and I spread it close to the edges, but not all the way...it will spread a little. It bakes a little quicker too - so 10-12 minutes and then check.
 
I second or third the Chocolate Chip Sensation! Great as a beginner recipe and DElicious!
 
I make Chocolate chip sensation in the large bar pan all the time. I use the large tube of cookie dough but the rest of the ingredients are the same. You don't have to worry about loosining it around the edges just use the mini serving spatula to serve. I also had a tub of cool whip on the top and then a grated chocolate bar.
 
  • Thread starter
  • #20
wadesgirl said:
I make Chocolate chip sensation in the large bar pan all the time. I use the large tube of cookie dough but the rest of the ingredients are the same. You don't have to worry about loosining it around the edges just use the mini serving spatula to serve. I also had a tub of cool whip on the top and then a grated chocolate bar.
Click to expand...

Do you mean the large TUB or tube??
 
The tube of refrigerated cookie dough is most likely what she meant. There are two sizes of chocolate chip 'tubes' by pillsbury. kind of looks like the tubes that ground sausage comes in.
 
Yes a tube. Pillsbury tube, by the frigerated biscuts. Like Crystal said there are two sizes. The small one works best on the round stone and the large one works best in the large bar pan.
 
Doesnt anyone here use parchment paper? I use it to line everything! Super easy cleanup and no stuck food. I use it to line the bar pan for brownies, the DCB to roast chicken, the list goes on and on and on. Theres no added fat from greasing the pan. I really like the way the stones cook and bake, but I really dont care if my stones are "seasoned". To me, its about heat distribution and the finished product of the FOOD, who cares what color the stone is? Parchment paper all the way, thats what I say. I buy mine for home in a huge roll from Costco, but when I do a show, I take the PC product with me. Just my $0.02 :)
 
HeatherB, I just wanted to check to make sure you used Rolos when you made your Warm Nutty Caramel Brownies. My friend misinterpreted the "milk chocolate covered chews" that the recipe calls for as the caramels that are used for caramel apples. Her brownies turned out to be a rock-solid mess, and when she brought me a chunk I could see what the problem was.

I wish they would put an asterisk at the bottom of the recipe with the note: "We used Rolos in this recipe" or something like that.
 
  • Thread starter
  • #25
AZPampered Chef said:
HeatherB, I just wanted to check to make sure you used Rolos when you made your Warm Nutty Caramel Brownies. My friend misinterpreted the "milk chocolate covered chews" that the recipe calls for as the caramels that are used for caramel apples. Her brownies turned out to be a rock-solid mess, and when she brought me a chunk I could see what the problem was.

I wish they would put an asterisk at the bottom of the recipe with the note: "We used Rolos in this recipe" or something like that.
Click to expand...

I did use the Rolo's. I think they just got too cold and then stuck for good. Which is not good for a new Consultant who doesnt work as fast.
 
CaribooMom said:
Doesnt anyone here use parchment paper? I use it to line everything! Super easy cleanup and no stuck food. I use it to line the bar pan for brownies, the DCB to roast chicken, the list goes on and on and on. Theres no added fat from greasing the pan. I really like the way the stones cook and bake, but I really dont care if my stones are "seasoned". To me, its about heat distribution and the finished product of the FOOD, who cares what color the stone is? Parchment paper all the way, thats what I say. I buy mine for home in a huge roll from Costco, but when I do a show, I take the PC product with me. Just my $0.02 :)
Click to expand...

I use parchment when I am baking multiple pans of cookies - or if the recipe calls for it.

Other than that, I WANT my stones to be well seasoned. ;)
 
HeatherB said:
I did use the Rolo's. I think they just got too cold and then stuck for good. Which is not good for a new Consultant who doesnt work as fast.
Click to expand...

I'm wondering if you just overcooked them, because every time I make them they are fabulous! And we eat them the next day and the next (if they last that long). I made them once for booth and I made them the day before and cut them up small and had them sitting out for people and they were just as chewey and moist as when I first took them out of the oven. WE love these, just don't make them very often because they are soooo rich and fattening!
 
  • Thread starter
  • #28
Okay, just talked to the hostess and she agreed to the Autumn Apple Cherry Crisp. (insert huge sigh of relief here!!)I also talked to her about her guest list and she said she has 22 confirmed guests. (insert another panic attack here).My recruiter has offered to come with me several times so I took her up on it. She also said she would make a AACC in her baker and bring it with her. I think I am going to be okay! I feel very positive now. I actually feel like I am on an emotional roller coaster these past few days but I am sure I will just roll with the punches eventually!! Thank you everyone again, for your help!
 
Tube. A tub of cookie dough will over-fill the large bar pan.
 
ChefBeckyD said:
LOL - at my shows, when I'm talking about how well the stoneware bakes, I make a comment about how they won't have to eat the hard brownies around the edges anymore. Then I say "I know, I know - there are a couple moms in the group who are going to say 'But I LOVE the hard brownies around the edges'. I am here to tell you that No! You don't! The only reason you think you do is because you are the Mom, and so you give the nice soft chewy brownies to the rest of the family and eat the hard ones yourself - and it's just what you've gotten used to! I am here to liberate you from hard brownies!...and while I'm at it - the back is NOT your favorite piece of the chicken either!" :D:D:D
Click to expand...

I think I am having an "aha" moment!
 

Frequently Asked Questions

What is the "Warm Nutty Caramel Brownie Disaster!" recipe?

The "Warm Nutty Caramel Brownie Disaster!" is a delicious dessert recipe that features rich, fudgy brownies topped with a layer of warm caramel and crunchy nuts. It's a decadent treat perfect for any occasion, especially when served warm with a scoop of ice cream.

How do I make the "Warm Nutty Caramel Brownie Disaster!"?

To make the "Warm Nutty Caramel Brownie Disaster!", start by preparing your favorite brownie mix or homemade brownie batter. Bake according to the instructions, then remove from the oven and drizzle warm caramel sauce over the top. Sprinkle with chopped nuts, and return to the oven for a few minutes to allow the flavors to meld. Serve warm for the best experience!

Can I customize the nuts used in the "Warm Nutty Caramel Brownie Disaster!"?

Absolutely! You can customize the nuts to your liking. Common choices include walnuts, pecans, or almonds. Feel free to experiment with different types of nuts or even omit them if you prefer a nut-free version.

Is the "Warm Nutty Caramel Brownie Disaster!" suitable for special diets?

This dessert is not typically suitable for special diets, as it contains gluten, dairy, and sugar. However, you can adapt the recipe using gluten-free brownie mix, dairy-free caramel, and alternative sweeteners to make it more accommodating for specific dietary needs.

How should I store leftovers of the "Warm Nutty Caramel Brownie Disaster!"?

To store leftovers, allow the brownie to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to two days or in the refrigerator for up to a week. Reheat individual portions in the microwave for a few seconds before serving to enjoy the warm, gooey texture again.

You must log in or register to reply here.

Similar Pampered Chef Threads

Cook Pampered Chef Warm Nutty Caramel Brownies in Brownie Pan
  • ColleenO
    • Recipes and Tips
Replies
2
Views
8K
Admin Greg
Warm Nutty Caramel Brownie Question
  • jbachen
    • Recipes and Tips
Replies
8
Views
2K
jbachen
Substitute Ideas for Nuts in Warm & Nutty Caramel Brownies
  • Leslie0831
    • Recipes and Tips
Replies
9
Views
2K
chefmeg
Perfectly Reheating Warm Nutty Caramel Brownies for Serving
  • dwyerkim
    • Recipes and Tips
Replies
6
Views
4K
SillyChef
Indulge in Warm Nutty Caramel Brownies - A Family Favorite Dessert!
  • jrodeo
    • Recipes and Tips
2
Replies
32
Views
3K
Kitchen Diva
Death by Chocolate Trifle: Brownie Recipe for Large Bar Pan
  • ChefPaulaB
    • Recipes and Tips
Replies
13
Views
6K
chefann
Warm Nutty Caramel Brownies - Question??
  • PamperedSD
    • Recipes and Tips
2
Replies
32
Views
3K
esavvymom
Are my Warm Nutty Caramel Brownies done in just 22 minutes?
  • Brenda K.
    • Recipes and Tips
Replies
8
Views
2K
JAE
Warm Nutty Brownies: Demo Tips & Tricks
  • feather18
    • Recipes and Tips
Replies
18
Views
2K
Brandi2007
Truffle Brownie Cups-Lesson Learned About Chocolate
  • akrebecca
    • Recipes and Tips
Replies
10
Views
3K
akrebecca
Back
Top