Cutting into Caramel

Cutting into Caramel

July 1, 2010  |  Recipes, Sweets

A few months back, there was a massive bake sale in downtown.  Massive as in, order sheets at an easy-up in Tamarind Park (Bishop Square), with signs and people navigating you toward tables upon TABLES of brownies, cookies, snack mixes, and chocolate dipped diet-destroyers, set up in a vacant store! :D

*poof* (the sound of my coffee fund transfiguring into chocolate covered oreos and chex mix).  I started talking to a couple of the volunteers, asking them what it was for and who was in charge.  Basically, a 10 year old wanted to do something for children that had cancer, and she heard about the organization “Cookies for kids’ cancer” and decided to throw a bake sale! I was floored, and so inspired, that I did a second round at the tables! ahaha.

As I continued my convo with the volunteer, I found out the little girl was a student at Punahou, and that one of the bake sale items were something called “Caramel Cuts”, apparently a famous Punahou recipe. Now, I’m a public school girl, so when they told me about it, I had no idea what it was. It looked kind of like a mochi/brownie mashup (can’t really go wrong there), so I decided to give it a try.

Let me tell you, it was DELISH!  I mean, soft, buttery, caramel-ey goodness that just sort of melted away when you bit into it! *wipes drool*

Back at the office, I searched for the recipe. The first link was “CARAMEL CUTS”.  Talk about a win!

Turns out the link was a page from the Braden Family cookbook.  The recipe totally looked do-able, except…there were TWO versions.  How would I choose?

Yep…I made the recipe that made more brownies :D

Here’s how it went:

Gather up the ingredients, you’ll need:

1 cup butter
3 ½ cups brown sugar
1 1/4 TSP. Vanilla
2 cups flour
1 ½ TSP. Baking powder
3 large eggs

3/4 cup chopped nuts are also an option, but I’m not exactly nutty about nuts, so I left em’ out.

Ingredients needed for caramel cuts

First things first: preheat the oven to 350 degrees.

Then, melt the butter. In a pan, since you have to hit the boiling point.

Butter melting on the stove

Now, brace yourself…ready? Pour the melted butter into a bowl and add the brown sugar. Alllll three and a half cups of it!  Stir it up until it’s combined, or something like this:

Combined brown sugar and butter

Now, add the eggs and vanilla, stir, and throw in the dry ingredients. Pour out into a greased cookie sheet (around 11×17-ish):

Pour batter out into a greased cookie sheet

…and jiggle it (or you could use a spatula, but that’s just more dishes – and no fun!) until it covers the whole pan. *jiggle jiggle* Magic!

Jiggle the cookie sheet until batter spreads out

Throw it in the oven for about 30 minutes.

Take out and enjoy!

Caramel cuts, out of the oven


These didn’t come out exactly like the ones I bought from the bake sale. They were a bit on the chewy side, and the edges were caramelized to the point of crispy-ness.

I ended up cutting off most of the ends before hesitantly giving it to coworkers and friends. They still gave it a thumbs up (and some had seconds), but I’m not totally happy with it.

I think next time I attempt these bad boys (and there will totally be a next time), I’m going to try the other recipe, even though it made less.  And cut down the baking time and watch em like a hawk, so they *hopefully* come out nice and soft!

Here’s the link to both of the Caramel Cuts recipes if you want to try them out on your own.  If you get a chance to sample that first recipe before I redo mine, let me know how it goes! <3

Tags: ,


  1. Howdy would you mind stating which blog platform
    you’re using? I’m going to start my own blog in the near future but I’m having a difficult time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking
    for something completely unique. P.S My apologies for getting
    off-topic but I had to ask!

  2. I went to Punahou and have been experimenting with Caramel Cuts for years. This is by far the best of the recipes I have tried. You must use butter and be sure to cut them into squares while they are still warm. They are supposed to be fairly chewy-gooey and kinda like caramel in the center. I actually like the crispy edges. Adjusting the amount of baking powder might produce the results you are looking for.


  1. Tweets that mention Nubcakes | Recipes>Dessert-Caramel Brownies | Nubcakes --
  2. Simplify the Holidays | Nubcakes

Leave a Reply