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Rating: 4 stars
56 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 5

With their rich, indulgent flavors, these layered caramel brownies dusted in sea salt are a definite crowd-pleaser.

Maureen Callahan
Recipe by Cooking Light September 2011

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Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 20 (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

180 calories; fat 7.2g; saturated fat 4.1g; mono fat 1.7g; poly fat 0.3g; protein 2.1g; carbohydrates 27.8g; fiber 0.8g; cholesterol 37mg; iron 0.9mg; sodium 76mg; calcium 26mg.
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