Salted Caramel Brownies
Delightful brownies combining rich chocolate and sweet gooey caramel, topped with a sprinkle of sea salt.
Ingredients
Brownie Base
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 cup canola oil
- 4 eggs
- 1/4 cup 2% milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 8 ounces semisweet chocolate chips
Caramel Filling
- 14 ounces caramels
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon coarse sea salt
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper or aluminum foil and spray with cooking spray.
- In a large bowl, combine the flour, salt, and baking powder.
- In another large bowl, beat together the sugar, cocoa, oil, eggs, and milk. Add the dry ingredients until blended. Fold in the chocolate chips.
Baking
- Spoon two-thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.
- While baking, prepare the caramel filling. Heat the caramels and sweetened condensed milk in a microwave-safe bowl, stirring every 30 seconds until melted and smooth.
- Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop the remaining brownie batter over the top of the caramel and carefully swirl the top with a knife.
- Bake for an additional 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the brownies to cool completely before serving. Optionally, garnish with additional sea salt.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Make sure not to overmix the batter to keep the brownies fudgy.