Salted Caramel Swirl Brownies! So good, you’ll need to practice some serious self control when it comes to these
I’m officially declaring this week the week of baked goods. I’ve spent an inordinate amount of time covered in butter, salt, sugar and flour from head to toe. I blame it on the upcoming holidays… but I’m going strong and I’m not stopping anything soon.
I’ve gone a little overboard with all things chocolate. Brownies, bars, cookies, cheesecake. I can’t be stopped. I need an intervention. But until someone comes over and literally takes the chocolate away from me… we’ll let’s just hope that never happens.
I’m kicking things off this week with these Salted Caramel Swirl Brownies. I mean, do I even need to say more? It’s my all time favorite brownie recipe that then gets a salted caramel swirl in it. Brilliant if you ask me. Here’s the ONLY downside to this brownie recipe – you have to let it set for a bit in the refrigerator before diving in. I mean, I guess you don’t HAVE to, but unless you want to eat it with a spoon then it’s probably best to let everything chill for a few hours before slicing and serving.
But if you want to attack it with a spoon right after it comes out of the oven, I won’t judge you! In fact, I’d appreciate a phone call so I could come over and snack on it with you
- 10 tbsp unsalted butter, room temp
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup AP flour
- 10 oz caramels
- 1/2 cup evaporated milk
- more salt to dust on top before baking
- In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
- Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
- Add the flour and continue to mix. Set batter aside.
- In another small saucepan, add the evaporated milk and caramels and set over medium heat. Stir the mixture frequently and let the caramels melt. Continue to stir until the mixture is 100% melted. Reduce the heat to low.
- Preheat the oven to 350 degrees
- Line a 9x9 baking dish with tin foil and spray the foil with non-stick baking spray.
- Pour half of the brownie batter into the baking dish and transfer to the oven to bake for 10 minutes.
- After ten minutes, add the caramel sauce on top of the cooked brownie portion and then add the remaining brownie batter on top of the caramel. Using a knife, swirl the top 2 layers together.
- Place the baking dish back into the oven and bake for 20 minutes.
- Remove the baking dish from the oven, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.