These brownies are from Cooking Light. All my favorite things – rich brownie with caramel and chocolate drizzle. Yum!
3/4 c all-purpose flour
1/2 c granulated sugar
3/4 c unsweetened cocoa
1/2 c packed brown sugar
1/2 tsp baking powder
6 TBSP butter, melted
1 tsp vanilla
1/4 c butter
1/4 packed brown sugar
3 1/2 TBSP evaporated fat-free milk, divided
1/4 tsp vanilla
1/2 cup powdered sugar
1 oz bittersweet chocolate, coarsely chopped
1/8 tsp coarse sea
Preheat oven to 350°.
Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.
Combine 6 TBSP 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.
Melt 1/4 c butter in a saucepan over medium heat. Add 1/4 c brown sugar and 1 1/2 TBSP 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.
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.