I made some salted caramel cupcakes about a year a go for a birthday party. Since this time, my friend Mr Airport has been requesting on a
pretty regular extremely consistent basis that I make them again. His birthday was coming up, and I had been receiving some not so subtle hints that salted caarmel cupcakes should make an appearance at his birthday happy hour. But, because I am clearly a terrible friend, I decided I didn’t want to make him cucpakes. I had baked red velvet the day before for July 4th, and knew I was going to be creating some form of pinecapple cupacke for Mrs Roofdeck later in the week, so I wasn’t really feeling a third batch of cupcake baking.
Instead, I decided to attempt some salted caramel brownies. There is something quite heavenly about the combination of salt and caramel, especially when paired with a deep, rich chocolate. I didn’t want to use a ton of butter, so I made brownies using cocoa and vegetable oil. You may think this would lead to less chocolatey, dense brownies, but they were actually just right.
The brownies did not have a very long life at Mr Airport’s birthday happy hour. At least they brought joy to many in their short time on this earth.
For the salted caramel, I used the Brown Eyed Baker’s recipe. In this case I halved it, although now I am wishing I hadn’t… nothing better than sneaking spoonfuls of salted caramel out of the jar when no one is looking!
Salted Caramel Brownies
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups salted caramel (see recipe above)
- Preheat oven to 350 degrees F.
- Line a 9 x 13 inch baking pan with foil, and grease with vegetable oil.
- In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.
- Spread half the batter evenly into the prepared pan and bake for about 10 minutes until it is starting to set.
- Take the brownies out of the oven and pour over the salted caramel you have already prepared
- Cover with the remaining brownies mixture, being careful to pour over the careml evenly.
- Bake for a further 15 to 20 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
- They will be extremely gooey and quite hard to slice. It may help if you put the pan in the freezer for 20 minutes to firm them up.