Caramel Brownie Cake

Caramel Brownie Cake

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Recipe by  Smucker's Summer Desserts

“Rich, chocolate brownies with two toppings--caramel and creamy--are served with a bright red cherry on top.”

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Ingredients

Adjust Servings

Original recipe yields 15 servings

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Directions

  1. Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  2. Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan. Bake 28 to 31 minutes. Cool 30 minutes.
  3. Poke holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
  4. Fold 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.

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Review (1)

Rate This Recipe
JARRIE
0

JARRIE

Everyone but me really loved it. I thought it was too sweet and the brownie part baked up thinner and a bit chewier than I expected based on this photo. Because I like to make my life more difficult than it has to be, in the future I'd whip my own cream for this so it isn't too sweet. Thanks for sharing!

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Warm Flourless Chocolate Cake with Caramel Sauce

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