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 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.
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.
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.
I have made these several times. The first time I made them, I did them exactly as the recipe is written and agree that the caramel layer was a little thin. The next time I made them, I used an 8-inch baking dish, instead of 9-inch and baked about 5 minutes longer. That also allows the caramel to spread completely over the top. Be sure you allow the caramel to cook completely or it will be too thin. As to these being too sweet, if you cut them into 20 squares and limit yourself to one, the level of sweetness is good. More than one, yes they can be too sweet. I made several pans of these for a baby shower and they were a big hit with everyone and no one believed they are a CL recipe. Very decadent and just the right size for a 2-bite delight.
These were ok, but I though they were a little too much. I would have preferred them without the caramel layer (which, as others noted, didn't come out as thick as in the picture) and with a bit of sea salt sprinkled on top.
The brownie by itself was surprisingly decadent, especially considering how easy it was to make. I had to double the caramel to cover the entire cake, and the caramel itself was deliciously rich too (BTW I used a bit more brown sugar and halved the powdered sugar). For me, the combination of the rich brownie and rich caramel was way too much. And I generally like sweet desserts. Next time I will make the brownie alone. Maybe use the caramel as an ice cream topping. I didn't bother with the chocolate drizzle, though I'll suggest to the reviewers who thought it was too thin to chill it till it thickens, and then drizzle.
Delicious but the drizzle was the wrong consistency. Next time will not add the milk to the chocolate for the drizzle. Also the caramel was a bit hard to spread. Next time I may cook it less. Otherwise the taste was fantastic and all loved it. I also subbed in 1/3 amt of whole wheat flour for apf.
Very tasty. The toppings are a very sweet addition. The caramel part of the topping went on fine.. but the drizzled chocolate... not so much. I think I was just too impatient and didn't let the chocolate cool enough before drizzling it on. It's hard to wait with brownies in front of you! :) Anyway, it still came out interesting looking. The tops were all dark chocolate looking with little lines of caramel peeking through the dark chocolate.
I agree with the others -- they were delicious but they look nothing like the picture. My caramel topping was a golden color and the chocolate drizzle was very liquidy and did not hold any kind of design. I'll make some adaptations next time but honestly ... they were delicious.
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