Salted Caramel Brownies
By Jaclyn
Ingredients
- 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
Details
Preparation
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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