Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Fudgy Caramel Brownies

October 9th, 2009 · 13 Comments

Fudgy Caramel Brownies images

The third and final dessert that Monique and I made for the jewelry show on Monday night and these are some of the best fudge-like brownies; the caramel on top makes them a chewy chocolate treat. They also have that certain Halloween flair of ruddiness orange and cool darkness to them making them a perfect treat. The previous two desserts featured earlier in the week are Chocolate Chocolate Chip Cookies and Spicy Molasses Cookies.

Fudgy Caramel Brownies images

For those following Weight Watchers points they are 4 points each when cut into 16 servings, we ended up getting about twice that many portions in our final product, so if you cut them into bite size pieces they should round out to 2 points each. This is adapted from the Weight Watchers Annual Recipes for Success 2003 edition as found on page 56. The original recipe also mentions that by substituting quartered chocolate-covered peppermint patties such as York brand for the caramels it turns into a fudgy mint morsel.

5 Tbsp Butter
1 Ounce Chocolate, unsweetened
1 ½ Cup Sugar
2/3 Cup Cocoa, unsweetened
3 Lg. Egg whites, lightly beaten
1 Lg. Egg, lightly beaten
1 Cup All-purpose flour
½ Tsp Baking powder
Cooking spray
20 Each Caramel candies, quartered
Procedure Steps
1. Preheat oven to 325° F.
2. Place butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute, stirring after 30 seconds, or until melted. Add the sugar and cocoa then stir well with a wooden spoon as the batter will be stiff.
3. Lightly spoon flour into a dry measuring cup and then level off the top with a knife. Combine the flour with the baking powder then add it to the butter/cocoa mixture and stir until smooth.
4. Pour the batter into a 9-inch square pan coated with the cooking spray. Sprinkle with the caramel pieces, and then swirl the caramels into the batter using the tip of a knife.
5. Bake in the 325° F for 30 minutes, and then cool in the pan on a wire rack. Cut into 1 ½ inch squares.
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Fall Dessert Treats

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Tags: Baking · Desserts · Recipes · Weight Watchers

13 responses so far ↓

  • 1 sippitysup // Oct 9, 2009 at 12:55 pm

    You are developing quite the sweet to Mr. Chef! Yum. GREG

  • 2 Hillary // Oct 9, 2009 at 1:00 pm

    Mmm…lots of good (or bad?) ingredients in one dessert! 🙂

  • 3 Jessie // Oct 9, 2009 at 1:30 pm

    oh my gosh! a chocolate lover’s dream come true! I would love some of those caramel brownies

  • 4 Cajun Chef Ryan // Oct 9, 2009 at 1:46 pm

    The sweet roll may continue next week, no pun intended. Thanks for a wonderful week of food blogging!

  • 5 redkathy // Oct 9, 2009 at 3:49 pm

    a man after my own heart! wish the fall weather wold show up already!

  • 6 MaryMoh // Oct 9, 2009 at 4:24 pm

    wow….any choc lovers will fall in love with this brownie. Looks very rich and delicious.

  • 7 Gera @ SweetsFoods // Oct 9, 2009 at 4:41 pm

    OMG!! I need for Halloween but right now, they are gorgeous:)

    Sent to twitter!!



  • 8 Ryan Boudreaux // Oct 9, 2009 at 9:44 pm

    Thanks for the twit!

  • 9 Miranda // Oct 9, 2009 at 10:27 pm

    These look terrific. I have made a variety of brownies. They are always so comforting.

  • 10 sizzlechef // Oct 10, 2009 at 8:48 am

    Looks delicious ! Yummy brownies ! Thank you for sharing. Cheers !

  • 11 sokehahcheah // Oct 10, 2009 at 1:31 pm

    They look cute, must be very yummy. Thanks for sharing.

  • 12 Liz Marr, MS, RD // Oct 11, 2009 at 9:42 pm

    Yum! Would love to have one right now.

  • 13 MinxyBaby // Jun 25, 2010 at 1:08 pm

    Step 1. Check!
    Step 2. Check! Boy, it wasn’t kidding when it said it would be stiff batter!
    Step 3. No way can I mix flour into this “batter.” Oh right, eggs have to go in somewhere. Hmmm

    I made these the other day and it was fantastic! Instead of using caramel candies, I made my own caramel sauce to pour over top, and then topped that with chocolate ganache. Great recipe, thanks for sharing!