Salted Caramel Brownies

 Still warm from the oven I thought "ugh these are too sweet!" and then I guzzled a cold glass of milk.  Then, I stuck them in the fridge overnight and was all Busta Rhymes on them the next day. "Gimmee some mo!"  These are so good and fudgey and caramely. Dan and I have an argument.  If I could only choose chocolate or caramel for life I would choose caramel, hands down.  He scoffs and says "Chocolate!" So, these brownies are a good compromise for us.

Salted Caramel Brownies

Ingredients

Brownies:

3 19/50 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  (use salted butter here!)

2 large eggs

1 teaspoon vanilla extract

Cooking spray

Topping:

1/4 cup butter (use salted butter here!) 

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 (I used kosher salt because it was chunkier than my fine sea salt)

Preparation

1. Preheat oven to 350°.

2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. 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 (I only had a 9" round pan, bake for 5 minutes longer) lightly coated with cooking spray. 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.

3. To prepare 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. (Or cut into pie slices if using round pan)

Maureen Callahan, Cooking Light

SEPTEMBER 2011