Sea Salt and Caramel Brownies

We are reporting to you live from the heart of Hurricane Sandy’s terror today. Did you guys know that even as an adult you can get “snow” days? It’s pretty rad. The mayor gave us a snow day by shutting down all the mass transit. Way cooler than Irene last year, because that was over a weekend.

In reality, it’s boring as heck. The storm isn’t going to hit until tonight in NYC. The BF and I went for a walk to get a few more provisions (donuts, bacon, egg nog, you know, the essentials). It’s pretty dead out. But I’m the worst in these situations. I woke up and was already stir crazy. Then I made The BF clean with me. We vacuumed and mopped the kitchen, hallway, and living room. And then put away a few more things and broke down our LAST moving box. Finally!

I’m debating whether or not I should bake. I don’t think it’d be a good idea though. Because heaven forbid this hurricane means real business and then I’m stuck with a three-layer cake and a box full of cookies. I’d totally just stuff my face with it. Bad news bears.

Anyway, these caramel brownies were the last installment in my Brownie Bribes at work. It’s been a smashing success, and I’ve already had people asking me when I’m going to be bringing more goodies in. Clearly I’ve been slacking!

These are my usual brownie recipe but I smeared a layer of caramel in the middle. The caramel was some I had left over from the caramel shortbread bars that I made for the bridal shower a few weeks prior. I had kept it in the fridge for just such a project. Then I sprinkled some good sea salt over the top for a little extra kick.

Sea Salt and Caramel Brownies
Prep time
Cook time
Total time
Serves: 16
  • 1 recipe of your favorite brownies, mixed together but not baked
  • ½ recipe of your favorite caramel or jarred caramel sauce
  • sprinkle of sea salt
  1. Heat oven to 325°F. Line an 8"x8" square pan with tin foil or parchment paper for easier removal.
  2. Spread half the brownie mix in the bottom of the pan.
  3. Plop scoops of caramel sauce over the top. Take a clean knife and swirl the caramel through the base.
  4. Spoon the remaining caramel sauce (if any) over the top and spread in an even a layer.
  5. Pour the other half of the brownie mix over top and smooth out.
  6. Sprinkle the top with sea salt.
  7. Bake for 55-60 minutes, or until a toothpick inserted in the center come out clean.
  8. Let cool in pan for 15 minutes, then lift out using the tin foil to finish cooling on a wire rack. Try to carefully peel away the tin foil while the brownies are still warm or else it will get cemented to the edges.

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