Lighter Salted Caramel Brownies
Yields: 16 servings
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • 6 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Cooking spray
  • ¼ cup unsalted butter
  • ¼ cup packed brown sugar
  • 3½ tablespoons evaporated fat free milk, divided (regular skim milk works fine)
  • ¼ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • ⅛ teaspoon sea salt
  1. Preheat oven to 350F degrees. Spray a 9-inch baking pan with cooking spray and set aside.
  2. Prepare brownies: In a large bowl, whisk together the flour, sugars, cocoa, and baking powder.
  3. In a separate bowl, combine butter, eggs and vanilla.
  4. Add butter mixture to flour mixture, stirring to combine.
  5. Pour batter into prepared baking pan and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out with moist crumbs (to ensure a fudgy brownie, be careful not to over bake). Cool in pan on a wire rack.
  6. Prepare caramel topping: In a small sauce pan over medium heat, melt butter. Add brown sugar and 1½ tablespoons milk and cook for about 2 minutes, or until mixture is smooth. Remove from heat. Add vanilla and powdered sugar and whisk until smooth. Spread mixture over cooled brownies and let set for at least 20 minutes.
  7. Combine remaining milk and chocolate in a microwave-safe bowl; microwave on high in 20-second increments (stirring each time) until almost melted. Finish melting by stirring just until smooth. Then quickly drizzle over caramel. Sprinkle with sea salt and let stand until set. Cut into squares and enjoy!
In lieu of microwaving the chocolate for a drizzle, you can sprinkle some mini chocolate chips over the caramel layer (or simply omit the chocolate topping altogether).
Recipe by My Site at