Warm Nutty Caramel Brownie Help???

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Discussion Overview

This thread centers around the preparation of Warm Nutty Caramel Brownies, with participants sharing their experiences and suggestions for ingredient substitutions, particularly in the absence of specific candies like Rolos. Various opinions on the best alternatives and preparation tips are discussed, alongside personal anecdotes related to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed difficulty finding Rolos in Guam and sought suggestions for substitutes, mentioning Milk Duds and Hershey Kisses with caramel.
  • Another participant believes that Hershey Kisses with caramel would work well as a substitute.
  • Several users mentioned that either Milk Duds or Hershey Kisses could work, highlighting the flexibility of the recipe.
  • One participant noted that Milk Duds might be too hard compared to the desired texture of Rolos.
  • Another participant suggested using mini Reese's Peanut Butter Cups, sharing that they had learned this from a class.
  • Some participants discussed using caramel squares, with one noting that they could be used without melting.
  • One participant raised the idea of using Butterfinger crumbs, while others agreed that it could be a delightful addition.
  • A few participants shared their experiences with the brownies, including serving them warm or at room temperature, and how they paired well with ice cream.
  • Concerns were raised about the size of brownie mixes and how they affected the recipe, with some participants noting that they needed to use two boxes to fill the pan adequately.
  • One participant described challenges with melting chocolate for drizzling, suggesting that improper stirring could lead to issues.

Areas of Agreement / Disagreement

Views differ on the best substitutes for Rolos, with some participants favoring Milk Duds while others prefer Hershey Kisses or alternative candies. There is no clear consensus on the ideal approach to melting chocolate for drizzling, as experiences vary.

Contextual Notes

Participants shared their personal experiences with the recipe, including challenges related to ingredient availability and preparation methods. The discussion reflects a community of individuals experimenting with variations of a specific dessert recipe.

Who May Find This Useful

Consultants looking for creative ways to adapt dessert recipes or those interested in sharing experiences related to baking and ingredient substitutions may find this thread beneficial.

I made a brownie box last night on the bar pan--and it only filled up half the bar pan too! Would love to hear any answers....
 
It says right in the recipe to use a 18-21 oz package of brownies. The extra volume from the choc chips helps it fill up the pan.

If you're making just regular ole brownies in a bar pan, use one box in the med bar pan and two boxes in the large.
 
I think the brownie mixes here are too small. I went and looked and I am going to have to get two boxes to get to the 21 oz. I wish I had paid attention to that prior to the show... ah well... doing this recipe again on Tuesday. I will get it right yet!!
 
friday said:
Even with sitting with it and babysitting it, the choco separated and then went hard and a little crispy and there was no way it was going to drizzle.
Click to expand...

I think one of two things happened - your micro-cooker had a little water in it and the chocolate seized, or it was nuked too long w/o stirring. If you don't stir the chocolate every 10 seconds or so after the initial 30 seconds, you can get a "hot spot" and then when you do stir it you have those little gritty pieces.
 
You could do a smaller box of brownies (usually says 8x8 pan) and do it in the square baker or the medium bar pan. Wouldn't serve as many people but it would work....
 
:D Resse cups are my favorite! I can tell everyone has a sweet tooth after Halloween
 
If you are preparing the drizzle chocolate at a show, you may need to melt ahead of time, if you don't have access to a microwave close. I melt some in my little prep bowls and stir every 15 seconds, melts perfect!! And I use one box of brownie mix, and it fills the whole large bar pan. One thing I do, I put the choco chips in the batter whole, I don't chop them up. Yummy!!!! And Michelle, I think I am going to try Reese cups in the brownies next time, YUM!!!!
 
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