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Salted Caramel Brownies


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Salted Caramel Brownies 0 Picture


  • Brownies:
  • 3/4 c. all-purpose flour
  • 1 c. granulated sugar
  • 3/4 c. unsweetened cocoa
  • 1/2 c. packed brown sugar
  • 1/2 tsp. baking powder
  • 6 T. butter, melted
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Topping:
  • 1/4 c. butter
  • 1/4 c. packed brown sugar
  • 3 1/2 T. evaporated fat-free milk, divided
  • 1/4 tsp. vanilla extract
  • 1/2 c. powdered sugar
  • 1 oz bittersweet chocolate, coarsely chopped
  • 1/8 tsp. coarse sea salt



Step 1

1. Preheat oven to 350°.

2. To prepare brownies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.

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