Eat! Salted Caramel Brownie Recipe

Salted Caramel Brownie Recipe

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There’s a craft micro creamery near me, called Treat Dreams. It’s pretty much the best place ever (and I don’t even like ice cream). They have wonky favors with bacon, herbs, liquor etc. they also have a few staples that never change. Salted Caramel is one of these. The day that ice cream hit my tastebuds, it was all over. I’m an addict. I have a pint of the month membership. So now all things salted caramel rule my life like a lot of other people. Salted caramel is in.

Treat Dreams also has these salted caramel brownies (I may once have had a sundae with a salted caramel brownie and salted caramel ice cream). They have a thick layer of salted Carmel fudge stuff on top and are incredible. So yesterday when I was having my family over for a BBQ I decided to recreate these yummy brownies. It was semi successful!

For the topping:

1/4 cup butter
1/4 cup packed dark brown sugar
1 1/2 tablespoons evaporated fat-free milk
1/4 teaspoon vanilla extract
1/2 cup powdered sugar

For the chocolate drizzle:

1 ounce bittersweet chocolate, coarsely chopped
2 tablespoons evaporated fat-free milk
sea salt (not regular salt. Ever.)

To make the caramely topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup dark brown sugar and 1 1/2 tablespoons of the evaporated milk; cook 2 minutes, stirring occasionally. Remove from heat. Add the vanilla (always use REAL vanilla extract) and powdered sugar; stir with a whisk until smooth. Spread the mixture evenly over cooled brownies. You’ll want to get it all the way to edges so they look better when cut. It will set fast so hurry!

To make the chocolate drizzle sauce, combine 2 tablespoons of evaporated milk and the chocolate in a microwave-safe bowl. Microwave on high for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel (this is not easy, maybe make a couple batches of drizzle sauce to practice with if you care about looks). Sprinkle with as much sea salt as you like (a lot!). Put them in the freezer for like 5 minutes, it will make for cleaner cuts than soft brownies. Cut!

My drizzling didn’t come out as nicely as I had hoped, but damn, they were GOOD! If you’re making a 9×13 pan, double this recipe. That’s what I did. This original recipe should be good for an 8×8 pan. Actually next time I make a 9×13 pan I think I’ll triple it. More caramel = more yummy.

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