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May 18, 2013 / Chris Blum

Salt Caramel Brownies

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These brownies are from Cooking Light. All my favorite things – rich brownie with caramel and chocolate drizzle. Yum!

Brownies:
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
2 eggs
1 tsp vanilla
Cooking spray

Topping:
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.

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One Comment

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  1. An Urban Mystic / May 18 2013 2:43 am

    Thanks Chris, jotting this down on my must-try list! 🙂

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