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Fudgy Salted Caramel Brownies

By Eliot, on September 22nd, 2013

Whew!   Fall is finally here!  As well as it being the third day of Fall, today is a Secret Recipe Club reveal!   Whoo hoo!

Welcome to September’s SRC  and Group C’s posting day!

Secret Recipe Club

My assignment this month was Rachel with The Avid Appetite.    Rachel married the love of her life, decided to become a “kick-ass wife,” taught herself to cook, rediscovered her love of writing, and “pretends” she is a photographer.   (Really, there is no pretending…she takes some “kick-ass” photos, too.)   A new addition was recently added to the family, a beautiful baby girl.    Rachel is adding being a supermom to her portfolio!

Our own superkids, our godchildren, were coming to visit this weekend so I needed a super dessert to go with our cookout to celebrate their visit.   I found a great selection of desserts on Rachel’s site and landed on  Fudgy Salted Caramel Brownies.

I did not change her recipe at all.    Here is Rachel’s recipe verbatim:

Fudgy Salted Caramel Brownies from The Avid Appetite
*Adapted from Cooking Light, circa September 2011
for the brownies
3/4 C all-purpose flour
1 C granulated sugar
3/4 C unsweetened cocoa powder
1/2 C packed brown sugar
1/2 tsp baking powder
6 Tbsp unsalted butter, melted
2 large eggs
1 tsp vanilla extract
cooking spray

for the caramel topping
1/4 C butter
1/4 C packed brown sugar
1 1/2 Tbsp fat-free evaporated milk*
1/4 tsp vanilla extract
1/2 C confectioners sugar
1/8 tsp kosher or other coarse salt

Preheat oven to 350 degrees. Line a 8×8″ pan with foil, leaving some overhang so that the entire thing can be lifted out of the pan after baking and coat with cooking spray.

Combine flour, sugar, cocoa powder, brown sugar and baking powder in a mixing bowl, stirring to incorporate. In another small bowl, mix the butter, eggs and vanilla. Add butter mixture to flour mixture, stirring until just combined. Pour into pan.

Bake for 19 minutes for an 8×8″ pan, or until a toothpick comes out with moist crumbs attached. Let cool completely in pan.

Once cooled, make the caramel topping!

In a small saucepan, melt the butter over medium heat. Add sugar and evaporated milk and cook for 2 minutes. Remove from heat and whisk in the vanilla and confectioners sugar until smooth. Pour over the brownies. Sprinkle with kosher or other coarse salt. Let set, cut into squares and eat many of them.

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Waiting patiently for the frosting to cool.

 Reviews?   These were a hit with all, even one picky eater who scraped off the frosting.   Seriously?   Who doesn’t like caramel???

I will definitely make these again (and again).

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Nice to meet you Rachel.    Thank you for a killer brownie recipe.

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Thanks to our SRC hosts Jane,  Sarah, Suzanne, and the fabulous Group C host, Debbi.  They do a super fantastic job keeping us all organized, informed, and on track!   Thank you, ladies!

For all my past SRC posts, click here.

 

Abby, we took the kiddos to the zoo too this weekend.   I will be posting some hopefully exciting animal pics for you soon to replace the virtual flowers for a while.    🙂



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