Salted Caramel Brownies
Brownies:
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray
Topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt
- Preheat oven to 350°.
Combine flour,sugar, cocoa and baking powder in a large bowl
Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine.
Scrape batter into a 9-inch square metal baking pan
Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool in pan on a wire rack.
Topping:
melt 1/4 cup butter in a saucepan over medium heat.
Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes.
Remove from heat.
Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set.
Cut into squares.
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