Salted Caramel Brownies
The Spice & Tea Exchange
16 (4-inch square) brownies
10 minutes
35 minutes
Sweet, salty, gooey, fudgy, it's difficult to run out of adjectives to describe this batch of decadence. This version gets a double dose of caramel flavor from our famous Salted Caramel Sugar as well as a layer of caramel sauce that is added midway through baking. While completely optional, the addition of walnuts or pecans gives this treat real turtle vibes.
Ingredients
- 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
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Salted Caramel Brownies (Kit)
Directions
- 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.