Truth be told, I already created a recipe for Salted Caramel Brownies, but it requires a little more time to make the caramel layer, and I didn’t have enough time (ok…to be completely honest, mostly I was just not feeling quite that adventurous), but I had a craving for salted caramel brownies none-the-less. I also did not have any sweetened condensed milk on hand. Thus, this super easy version was born.
You could use your favorite brownie mix for the brownies if you’d rather, and just top them with the caramel layer and chocolate drizzle!
When first stirring the caramel, it will seem like it is not going to melt and smooth out. Keep stirring and smashing the bits with a spoon against the side of the pyrex measuring cup and it will slowly become more of a smooth consistency. If needed, microwave for another 20 seconds and then stir again.
| Prep Time | 15 min |
| Cook Time | 22 min |
| Servings |
brownies
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- 1 cup (2 sticks) salted butter
- 3/4 c baking cocoa
- 2 c sugar
- 4 eggs
- 1 tsp Vanilla
- 1-1/2 c flour
- 1/2 tsp salt
- 1 c nuts optional
- 3 c kraft caramel bits
- 3 Tbsp milk
Ingredients
Brownies:
Caramel Topping:
Chocolate Drizzle
|
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- Preheat oven to 375*.
- Melt butter in large saucepan over low heat. Add cocoa and remove from heat. Stir in sugar and one egg at a time, mixing well after each. Add vanilla; then flour, salt and nuts. Pour into greased 9x13 pan. Bake for 20-22 min. Do not overbake. Cool at least partially before topping with caramel topping.
- Place caramel bits and milk in a Pyrex measuring container or glass bowl. Microwave for 1 minute. Stir with a spoon. It will not look like it is going to blend, but keep stirring and it will become smooth. If necessary, microwave for another 15-20 seconds and stir again until smooth. Pour over brownies and distribute evenly over the top.
- Place chocolate chips in a microwavable container. Microwave for 25 seconds. Remove and stir until smooth. Pour into a ziploc baggie. Cut the edge of the baggie and drizzle over caramel layer.
- Sprinkle with coarse salt or sea salt.
You can make the brownies in advance and freeze the batter in a pan. Simple cover with lid or foil to seal. Add extra time when baking, or set out to defrost a couple of hours prior to baking. You can also divide the batter into 2-8x8 pans. Bake one and freeze the other. If you do this, put the ingredients for the caramel layer and chocolate drizzle in half. If you use a glass dish, make sure you defrost prior to baking, or put in the oven as it pre-heats. If you put a glass dish in a hot oven, it could shatter.
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