Go Back
Print

Salted Caramel Brownies!

An amazing browned butter brownie recipe with buttercream frosting and salted caramel! I offer a regular, gluten free and grain free option!

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, party recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Linda Spiker

Ingredients

For Brownies:

  • 1 Tablespoon soft butter for pan preparation
  • 1 stick salted butter browned
  • 1 ¼ cup organic sugar
  • ¾ cup natural unsweetened cocoa powder
  • ¼ tsp salt
  • 2 large eggs
  • 2 tsp vanilla paste or 1 tsp vanilla extract...but trust me on the paste!
  • 1 T milk or almond milk or water
  • ½ cup all purpose flour gluten free flour, or Otto's grain free flour
  • 1/2 cup pecans roughly chopped (reserve a little for garnish)

Buttercream Frosting:

  • Make sure butter is soft or the icing will be clumpy
  • 1 1/2 cups powdered sugar
  • 3/4 stick butter room temp
  • 1-2 Tablespoons heavy cream start with 1 and if more is needed, add the second
  • 1 tsp vanilla paste

Salted Caramel:

  • Buy caramel sauce at the store or follow the link above to make my recipe!

Instructions

Brownie Prep:

  1. Position rack in bottom third of the oven and preheat to 325.
  2. Cut a square of parchment, wad it up with your hands and run under water.
  3. Squeeze out water and use your hands to rub it flat. Dry well with a paper towel.
  4. Line the round cake pan with paper, leaving several inches of overhang so you can lift the brownies out later. Use a paper towel or napkin to wipe bottom and sides of parchment with soft butter. Set aside.
  5. To brown butter: Melt butter in saucepan over medium heat, stirring occasionally and continue cooking till butter bubbles, then foams and turns a light brown (about 5-7 mins). It may seem like nothing is happening but eventually the butter will erupt with a caramel colored center!
  6. Remove from heat.
  7. Place sugar, cocoa powder and salt in a large bowl.
  8. Add browned butter to bowl with sugar, cocoa, and salt.
  9. Whisk until well mixed and allow to cool for a few minutes.
  10. Add eggs, one at a time. whisking after each addition.
  11. Add vanilla paste and milk, almond milk or water, whisk.
  12. When batter looks shiny add your choice of flour, stir till really well blended.
  13. Fold nuts into batter.
  14. Pour into prepared pan.
  15. Bake until a toothpick inserted in the center comes out clean (about 30-35 minutes)
  16. Remove from oven and allow to cool. Keep brownies on parchment for frosting and drizzling with caramel.

Frosting Prep:

  1. Place soft butter and sugar in mixer and beat on medium speed till combined. Add vanilla paste and whipping cream. Mix till light and fluffy.
  2. When brownies are cool, frost with buttercream icing. Depending on how thick you like the icing you may have leftover frosting. Usa a spoon to drizzle brownies with caramel, allowing some caramel to drizzle onto parchment first and then onto the brownies. This avoids big pools of caramel on the brownies. Sprinkle lightly with sea salt and reserved chopped pecans.
  3. Cut into pie shapes and serve.