Salted Caramel Fudgy Brownies

This month for Secret Recipe Club, I was assigned The Avid Appetite, a fun blog full of lots of great recipes. It was hard to choose, but I decided on these amazing looking brownies as I've been on a bit of a caramel kick lately.

These turned out great! I changed up the recipe just slightly, because I didn't have enough cocoa powder, so I also used unsweetened chocolate. The brownies were delicious and the caramel put them over the top! I love adding a new brownie recipe to my arsenal. Thanks, Rachel!

Start by combining the flour, sugar, cocoa powder,

brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth,

stirring between heatings. Add the eggs

and vanilla to the butter/chocolate mixture and stir well. Add the flour mixture,

stirring until just combined. Spread in a foil-lined 11x7 pan.

Bake for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar

and evaporated milk

and cook for 2 minutes. Remove from heat and whisk in the vanilla

and powdered sugar

until smooth. Pour over the brownies.

Sprinkle with kosher salt.

Let set, then cut into squares.

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

Find more great ideas at Totally Talented Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Fudgy Salted Caramel Brownies

Brownies:
3/4 cup flour
1 cup sugar
6 Tbsp. unsweetened cocoa powder
1/2 C packed brown sugar
1/2 tsp baking powder
2 oz. unsweetened chocolate, chopped
6 Tbsp. butter
2 eggs
1 tsp. vanilla

Caramel topping:
1/4 cup butter
1/4 cup brown sugar
2 Tbsp. evaporated milk
1/4 tsp. vanilla
1/2 cup powdered sugar
1/8 tsp kosher salt

Combine flour, sugar, cocoa powder, brown sugar and baking powder in a small mixing bowl, stirring to incorporate. In another large heat proof bowl, melt the butter and chocolate together on 50% power in the microwave. Cook for 30-45 second intervals until smooth, stirring between heatings. Add the eggs and vanilla to the butter/chocolate mixture and stir well. Add flour mixture, stirring until just combined. Pour into a foil-lined 11x7 pan.

Bake at 350 for 15-17 minutes, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

For the caramel topping, melt the butter in a small saucepan over medium heat. Add brown sugar and evaporated milk and cook for 2 minutes. Remove from heat and whisk in the vanilla and powdered sugar until smooth. Pour over the brownies. Sprinkle with kosher salt. Let set, then cut into squares.

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