As the name of my blog may hint, I love anything that is sweet and salty at the same time. I hope the trend of salted everything sticks around for a while because I’m not quite sick of it yet. I’m not normally a brownie person (gasp!) but these made me change my mind. Make these – now. You definitely won’t regret it. Well, except for the fact that you may not be able to stop at just one.

Salted Caramel Brownies

courtesy of Cooking Light

Makes 20 brownies

Brownies:

3/4 c. all purpose flour

1 c. granulated sugar

3/4 c. unsweetened cocoa

1/2 c. packed brown sugar

1/2 t. baking powder

6 T. butter, melted

2 large eggs

1 t. vanilla extract

Cooking spray

Topping:

1/4 c. butter

1/4 c. packed brown sugar

3 1/2 T. evaporated fat-free milk, divided

1/4 t. vanilla extract

1/2 c. powdered sugar

1/4 c. chocolate chips

1/8 t. coarse sea salt

1. Preheat oven to 350°.

2. To prepare brownies, weigh or 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 chips 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 20 squares.



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