• Salted Caramel Brownies

Salted Caramel Brownies

3/4 cup Cocoa Powder – Natural
½ cup all-purpose flour
1 Tbsp cornstarch
1/8 tsp baking soda
5 Tbsp unsalted butter
¾ cup light brown sugar
3 Tbsp Salted Caramel Sugar
2 large eggs
1 large egg yolk
1 tsp Pure Vanilla Extract
1/3 cup vegetable oil
¾ cup walnut or pecan halves, chopped, optional
½ cup caramel sauce*

*suggested brand: Mrs. Richardson’s
special equipment: 8x8” baking pan, cooking spray, parchment paper
Preheat oven to 325ºF. Coat baking pan with cooking spray. Create a sling: cut a piece of parchment paper to cleanly line the pan leaving a 1-inch overhang on either side. This will make it easier to remove the brownies from the pan after baking.

Into a medium bowl, sift cocoa powder, flour, cornstarch, and baking soda; set aside.

In a large microwave-safe bowl, add butter and sugars. Microwave for 60 to 90 seconds, or until the butter is just melted. Whisk in eggs, egg yolk, vanilla extract, and oil until smooth. Using a rubber spatula, fold in dry ingredients until just combined.

Transfer the batter to the prepared baking pan and spread evenly. Sprinkle with chopped nuts, if using. Bake for 25 minutes. Remove from oven and drizzle caramel sauce over the surface of the brownies, gently spreading if needed to distribute evenly. Return to oven and continue baking for 10 additional minutes. Allow to cool before cutting and serving.

Note: during baking, some of the caramel will melt into the batter, giving the brownies a soft and fudgy character. As a result, a toothpick may not come out clean when testing for doneness, however, it will firm up as it cools.

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