Caramel Brownies

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Caramel Brownies
The brownies themselves are super moist and , though there's no chocolate in sight. They have a caramelized flavor from all the . And then as if they weren't enough on their own, they are topped with a caramel . It has a wonderful, rich flavor without all the work of making caramel.
  1. ½ stick unsalted butter, melted
  2. 1 cup packed dark brown sugar
  3. 1 large egg
  4. 2 teaspoons pure extract
  5. ¾ cup all-purpose flour
  6. 1 teaspoon baking powder
  7. ½ teaspoon kosher salt
  1. 1/2 stick unsalted butter
  2. ½ cup packed dark brown sugar
  3. ¼ cup milk (I used almond milk)
  4. 1 teaspoon pure vanilla extract
  5. 1 ½-2 cups confectioners' sugar
  1. Make the brownies. Preheat oven 350 degrees F. Butter an 8 inch square pan.
  2. In a medium bowl, whisk together butter, sugar, egg, and vanilla until fully combined. Stir in flour, baking powder, and salt until just incorporated. Pour into prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs, rotating halfway through if necessary. Cool completely in pan (or don't, it's up to you).
  3. Make the frosting. In a small sauce pan, place butter, sugar, and milk over medium heat. Stirring frequently, allow the butter and sugar to melt and come together. Then bring it to a boil and boil for 1 minute. Remove from heat and stir in vanilla. Allow to cool about 5 minutes, then stir in confectioners' sugar until desired consistency is reached. It will be rather thin, but will set up as it cools. Pour over brownies, cut, and serve. These are awesome warm, but may be stored at room temperature up to 3 days in an airtight container, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds – 1 minute.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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