Another Reason to Love/Hate Baking: Salted Caramel Brownies

I like baked goods.  Who doesn’t?  But I hate baking.  It never works out right for me…it usually tastes good but either looks awful or the frosting doesn’t set or its a tad under cooked and the list goes on.  And once its done, its done – there’s no real correction of mistakes…chalk it up as a loss and move on.  Which brings me to my most recent delicious failure: Salted Caramel Brownies.  My mom had made these first and they…were…AWESOME. So I decided to suprise Branden with a pan of them when he came home from work the other night.  They tasted the same but neither the caramel or the chocolate drizzle set up…not even 24 hours later.  What.  The.  Heck?!  I swear, things that set for other people will never, ever set in my house; it must be impossible for anything other than my skin to dry out in here.  What was supposed to happen is that the caramel set up and got kind of hard and the chocolate drizzle set and dried (making a far less messy brownie than my ugly picture above). At least they taste good…I just won’t be putting these out at a bake sale any time soon!


  • 3.38 oz. all-purpose flour (about 3/4 c.)
  • 1 c. granulated sugar
  • 3/4 c. unsweetened cocoa
  • 1/2 c. packed brown sugar
  • 1/2 tsp. baking powder
  • 6 TBS melted butter
  • 2 large eggs
  • 1 tsp. vanilla extract


  • 1/4 c. butter
  • 1/4 c. packed brown sugar
  • 3 1/2 TBS evaporated milk, divided
  • 1/4 tsp. vanilla extract
  • 1/2 c. powdered sugar
  • 1 oz. bittersweet chocolate, coarsely chopped
  • 1/8 tsp. coarse sea salt

Preheat oven to 350°.

To prepare brownies, weigh or lightly spoon flour into dry measuring cup; level with a knife.  Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well.  Combine 6 TBS of butter, eggs, and 1 tsp. vanilla.  Add butter mixture to flour mixture; combine.  Scrape batter into a greased 9″ square baking dish.  Bake for 19 minutes or until a wooden pick inserted in the 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 TBS 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 TBS milk and chocolate in a microwave-safe bowl; microwave for 45 seconds or until melted.  Stir until just smooth; drizzle over caramel.  Sprinkle with sea salt; let stand until set. Cut into squares.


Categories: American, Desserts, Recipes, Snacks | Tags: , , | 7 Comments

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7 thoughts on “Another Reason to Love/Hate Baking: Salted Caramel Brownies

  1. Ooooohhhh, they look good! Just because they’re not the prettiest thing on the planet doesn’t mean they’re not great – I don’t think I could wait too long for them to set anyway!

  2. These are devilishly delicious looking!

  3. They look really tasty. Katherine made a batch of brownies that wasn’t quite right and we froze them. They were so great with ice cream. I don’t see these lasting a day in our house though!

    • We’re unfortunately out of ice cream (time to make some more), but they’re awesome with a glass of milk…or a cup of coffee fo breakfast :)

  4. They look bloody incredible. I think you ought to come to peace with baking. It just requires a lot of checking and listening. Remember, when making cakes if you can hear them cooking they aren’t yet finished. Baking is just far more specific than cooking. I think you should keep at it as this recipe is clearly fabulous.

    • The science behind it is exactly why I struggle…you have to be on your A-game the entire time and that’s just not as much fun for me. I’d rather play with my food, not be confined to a rigid set of instructions! Too bad I like eating the results of baking :)

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