Touchdown Brownies with Caramel Sauce

Foodnetwork

Ready in: 75 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 12

Ingredients

  • Chocolate candy bar pieces
    Sweet Snacks
  • Crushed and whole candy-coated chocolates
    Sweet Snacks
  • Crushed chocolate sandwich cookies
    Sweet Snacks
  • Chocolate sauce
    Condiments
  • Multi-colored sprinkles
    Baking
  • 4 eggs
    Milk, Eggs, Other Dairy
  • 1 cup all-purpose flour
    Baking
  • Mint leaves
    Produce;Spices and Seasonings
  • Crushed nuts
    Nuts
  • 1 cup crushed pecans, walnuts and almonds
    Nuts;Baking
  • 1 1/2 cups sugar
    Baking
  • 1 tablespoon unsalted butter
    Milk, Eggs, Other Dairy
  • 2 sticks unsalted butter, plus extra to rub on parchment paper
    Milk, Eggs, Other Dairy
  • 4 1-ounce squares unsweetened chocolate
    Baking
  • 2 teaspoon vanilla extract
    Baking
  • 2 teaspoons vanilla extract
    Baking
  • Vanilla ice cream, for serving
    Frozen
  • Whipped cream
    Milk, Eggs, Other Dairy
  • 1 cup whipping cream
    Milk, Eggs, Other Dairy

Steps

  • Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water.
  • Add the butter and chocolate squares to the bowl and stir until melted.
  • Pour the melted chocolate into a large glass bowl.
  • Add the sugar, flour, nuts, vanilla and eggs, and mix well.
  • Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish.
  • Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes.
  • Remove the brownies from the oven.
  • Use the parchment paper to lift the brownies from the baking dish.
  • Cut into bars.
  • Serve warm with vanilla ice cream and drizzle with Caramel Sauce.
  • Garnish with additional toppings as desired.
  • In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
  • Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps.
  • Let cool.

Nutrition

  • Calories: 1055.87  cal  (52.79%)
  • Fat: 69.85  g  (107.45%)
  • Saturated Fat: 31.86  g  (199.12%)
  • Carbohydrates: 100.29  g  (33.43%)
  • Sugar: 73.04  g  (81.16%)
  • Cholesterol: 162.85  mg  (54.28%)
  • Sodium: 166.34  mg  (7.23%)
  • Alcohol: 0.46  g  (2.55%)
  • Caffeine: 9.1  mg  (3.03%)
  • Protein: 15.28  g  (30.57%)
  • Manganese: 1.51  mg  (75.61%)
  • Copper: 0.88  mg  (44.07%)
  • Phosphorus: 335.56  mg  (33.56%)
  • Magnesium: 130.32  mg  (32.58%)
  • Iron: 5.16  mg  (28.65%)
  • Fiber: 6.96  g  (27.85%)
  • Vitamin A: 1266.44  IU  (25.33%)
  • Vitamin B2: 0.41  mg  (24.1%)
  • Zinc: 3.34  mg  (22.27%)
  • Calcium: 192.61  mg  (19.26%)
  • Vitamin B1: 0.27  mg  (17.76%)
  • Selenium: 11.25  µg  (16.08%)
  • Potassium: 512.28  mg  (14.64%)
  • Folate: 58.27  µg  (14.57%)
  • Vitamin B3: 2.61  mg  (13.07%)
  • Vitamin B5: 1.23  mg  (12.29%)
  • Vitamin E: 1.55  mg  (10.31%)
  • Vitamin B6: 0.18  mg  (8.93%)
  • Vitamin B12: 0.48  µg  (7.93%)
  • Vitamin K: 6.24  µg  (5.94%)
  • Vitamin D: 0.89  µg  (5.92%)
  • Vitamin C: 0.91  mg  (1.1%)

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