Ingredients for Salted Caramel Brownies
- All Purpose Flour
- 1 ¾ cups granulated sugar
- Cocoa Powder
- ¾ cup packed light brown sugar
- 1 ½ teaspoons baking powder
- ¼ cup (½ stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Fat Free Evaporated Milk
- 1 cup powdered sugar
- Bittersweet Chocolate
- Sea salt flakes (to taste)
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How to Make Salted Caramel Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 19-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack before adding the topping.
- To make the caramel topping, melt ¼ cup (½ stick) unsalted butter in a medium saucepan over medium heat.
- Stir in ¾ cup packed light brown sugar and 1 ½ tablespoons milk. Cook for 2 minutes, stirring constantly, until smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1 cup powdered sugar until smooth and creamy.
- Spread the caramel evenly over the cooled brownies.
- To make the chocolate drizzle, melt 2 ounces of semi-sweet chocolate chips with 2 tablespoons milk in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- Drizzle the melted chocolate over the caramel layer.
- Sprinkle with sea salt flakes.
- Let stand at least 20 minutes to allow the caramel and chocolate to set before cutting into 20 squares.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
427g
Fat
65g
Carbs
44g
