Salted Caramel Brownies
These salted caramel brownies are perfectly fudgy and moist brownies with an oozing salted caramel center. These will be one of the best brownies you sink your teeth into!
If you love brownies, then boy, do I have a treat for you! More brownie recipes! These cherry cheesecake brownies, these delicious lemon brownies, and these yummy strawberry brownies are what I would recommend you make next!
Salted Caramel Brownies Recipe
I didn’t think salted caramel got much better until I made it into brownie form. I made these brownies a couple of days ago and still can’t get over how amazing they turned out. My boys were home for spring break and needed a yummy treat. They love brownies! But the salted caramel oozing inside took these brownies to a whole different level! You will never buy a boxed brownie mix again!
Salted caramel is one of my favorite combinations. I love the salty and sweet together. Who would have thought that salt in a sweet and decadent dessert would be so amazing!?! This brownie base is awesome. And then you have the salted caramel so ooey and gooey in every bite. That’s just perfection, in my opinion. If you love an amazing brownie and salted caramel, this recipe is a must-try!
Ingredients in Salted Caramel Brownies
The ingredients in these brownies are classic. And I won’t try and pretend that half of the brownie batter may get eaten as you make these. It’s that good! See the recipe card at the bottom of the post for exact measurements.
- Sugar: You need to have some sugar to balance out the cocoa powder and sweeten it up!
- Baking Cocoa: Unsweetened cocoa powder will bring on all the chocolate!
- Canola Oil: Oil is what makes the brownies moist.
- Eggs: This will bind the batter together. I alwasy like to use large eggs when I am baking.
- Milk: I used 2 percent ilk but you can use whatever you have on hand.
- Flour: All purpose flour works best in this recipe!
- Salt: The salt enhances the flavors of all of the ingredients.
- Baking Powder: If you want your brownies soft, then this is the secret ingredient to making that happen!
- Chocolate Chips: I love using semi-sweet chocolate in these brownies.
- Caramels: I bought Kraft caramels at the store and just unwrapped them all to use!
- Sweetened Condensed Milk: This is what will make the caramel so delicious and creamy.
- Coarse Sea Salt: Sprinkle this on top for that savory and sweet combo!
How to Make Salted Caramel Brownies
These are so delicious that I would suggest doubling the batch. These will fly off of the counter, and you are going to wish that you had more!
- Prep: Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
- Combine: In a large bowl combine the flour, salt, and baking powder. In another large bowl, whisk together the sugar, cocoa, oil, eggs and milk. Stir in the dry ingredients until blended. Fold in chocolate chips.
- Bake: Spoon two thirds of the batter into the greased 9×13 inch baking pan. Bake for 12 minutes.
- Prepare Caramel Sauce: Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
- Add Filling to Brownies: 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 toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the salted caramel brownies lightly with additional sea salt.
Variations
If you want to shake things up with these delicious salted caramel brownies, let’s try a few variations!
- Nuts: Feel free to sprinkgl some pecans or walnuts into the batter of these brownies. I say, the more delicious ingredients, the better!
- Vanilla: You can add in a splash of vanilla extract to the batter to bring in a different (and equally delicious) taste.
- Candy: If you really want to win over a kid with these brownies then add in some colorful candy! Try out some mini m&m’s!
How to Store Leftovers
If you are lucky enough to have leftovers of these delicious salted caramel brownies, then give yourself a slow clap! You will thank yourself the next day when you have another one to bite into. Store these brownies in an airtight container on your counter. They will last about 3-4 days! (If you can resist them for that long!)
More Delicious Dessert Recipes
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Mini Cheesecakes
Salted Caramel Brownies
Ingredients
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 cup canola oil
- 4 eggs
- 1/4 cup 2% milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips 6 ounces
- 14 ounces caramels like Kraft caramels
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon coarse sea salt
Instructions
-
Preheat the oven to 350 degrees. Line a 9×13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
-
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.
-
Spoon two thirds of the batter into the greased 9×13 inch pan. Bake for 12 minutes.
-
Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
-
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 toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.
Notes
Nutrition
from The Recipe Critic https://ift.tt/XmbW0Iu
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