Salted Caramel Brownies, recipe

Salted Caramel Brownies, recipe

Full Description

Serves 16

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Total Time: 50 minute



1 cup unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 1/2 teaspoons sea salt
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose Gold Medal flour
1 cup semi-sweet chocolate chips
1 cup Salted Caramel Sauce
Extra salted caramel sauce and ice cream, for serving, optional


1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet or a 9×13 pan and set aside.

2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.

3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.

4. Whisk in the eggs, stirring until smooth.

5. Add the flour and chocolate chips. Stir until just combined.

6. Pour the brownie batter into the prepared skillet or pan. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.

7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the centre comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet/pan from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Recipe and photos found at Two peas and their pod.