And if you didn't already know, I happen to have this thing for salted caramel. Two years ago I tried to incorporate salted caramel into basically every single dessert I made. It got a little out of hand. I made these salted caramel butter cookies that were incredible at first...and then the salt melted into the caramel. They were SO salty. You think that would have caused me to lay low with the salted caramel.
But I couldn't just give up like that. And thank GOODNESS I didn't.
Helloooooo gorgeous.
This is probably a great time to let you know that brownies are my kryptonite. Every time I make brownies I flash back to the time when I made a pan that ended up being way too thick (literally 4-5 inches thick). It was a molten mess in the middle and hard as a rock on the outside. I don't even remember what I was trying to make or why...I've since blocked that part from my memory.
Since then I will not allow myself to make brownies un-supervised. Since my sister and nephew were in town for my mom's birthday, I ended up staying at my parent's house for the week. My grandma was also in town, so I had all hands on deck for these babies.
But let me tell you. They turned out SO GOOD.
Look at those layers, my friends. Two-thirds of the brownie batter is baked for 12 minutes before adding the caramel and the rest of the batter, and you'll need to make sure you get that full two-thirds. I did a little less and didn't end up with the pretty chocolate/caramel swirl on top.
I highly recommend garnishing the tops with sea salt. Given my last salted caramel fiasco, I was nervous about adding the salt directly to the caramel so I think I under-salted it. Sprinkling a little sea salt on the top gave me that perfect sweet and salty combo I was craving.
Sea Salt Caramel Brownies
An incredible combination of salty, sweet, chocolate and caramel. Perfectly fudgy and decadent!
Ingredients
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup 2% milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips
- 14 ounces wrapped caramels
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon coarse sea salt
Instructions
1. Preheat oven to 350 degrees. Spray your pan with cooking spray. You can also line the pan with parchment paper or aluminum foil if you're worried it will stick. I only used cooking spray and it worked just fine for me.2. In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.3. Spoon a full two thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.4. While the batter is baking, prepare the caramel. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. You can also melt over medium low heat in a saucepan.5. Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until the edges start to pull away from the pan and the top begins to crack. Do not overbake. Allow the brownies to completely cool before serving (or as long as you can wait!). Can also garnish the brownies lightly with additional sea salt.
Details
Prep time: Cook time: Total time: Yield: Serves: 12Recipe from The Recipe Critic
What's your go-to baking combo?
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