Crème Brûlée Cookies
Crème brûlée cookies with vanilla custard and caramelized sugar. Get the ingredient amounts and follow the complete cookie and custard method.
Desserts · Dessert
Raspberry Caramel Brownies
Raspberry Caramel Brownies. Made with caramel, cocoa and raspberries. Get ingredient amounts and step-by-step instructions.
See timed stages15 servings
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Ingredients at original yield
- 1-1/2 Cups All Purpose Flour
- ¾ cup Sugar
- ¾ cup Butter
- ½ cup Hershey’s Natural Unsweetened Cocoa
- 1 tsp Baking Powder
- 2 Eggs
- 1 cup Kraft Caramel Bits
- 12 oz Frozen Raspberries, thawed and undrained
- 1 tbsp Cornstarch
- ¼ cup Powdered Sugar (sprinkled on top)
How to make Raspberry Caramel Brownies
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Heat oven to 350 degrees.
- 02
Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.
- 03
Spread batter in a greased 9″ x 13″ baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one minute; stir and microwave for another minute or until melted. Drizzle melted caramel over the brownie batter, working quickly. Use a butter knife to swirl caramel into batter evenly. Bake for 15 minutes. Remove from oven.
- 04
Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes.
- 05
Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or inserted near center comes out clean.
- 06
Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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