Salted Caramel Brownies

This week is Christmas Cookie Week featuring recipes from

In today's show Food Editor, Holly Grainger, discusses the the rich, indulgent flavors, of these layered caramel brownies dusted in sea salt. They are a definite crowd-pleaser.Salted Caramel Brownies.

These were amazing! Anything that adds sea salt to chocolate is sure to be winner!

  • Rich, indulgent, layered caramel brownie that tastes anything but light.
  • The secret to these brownies lies in the caramel, sea-salt topping.
  • If you’re in a hurry, make a store-bought brownie and then top with our topping.

  • 3.38 ounces all-purpose flour (about 3/4 cup) 
  • 1 cup granulated sugar 
  • 3/4 cup unsweetened cocoa 
  • 1/2 cup packed brown sugar 
  • 1/2 teaspoon baking powder 
  • 6 tablespoons butter, melted 
  • 2 large eggs 
  • 1 teaspoon vanilla extract 

Cooking spray Topping:
  • 1/4 cup butter 
  • 1/4 cup packed brown sugar 
  • 3 1/2 tablespoons evaporated fat-free milk, divided 
  • 1/4 teaspoon vanilla extract 
  • 1/2 cup powdered sugar 
  • 1 ounce bittersweet chocolate, coarsely chopped 
  • 1/8 teaspoon 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 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. 

Maureen Callahan, Cooking Light SEPTEMBER 2011

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