Do you like brownies? As you certainly do, you’ll just want to bake this Salted Caramel Brownie right away! Jump to Recipe
Well, I don’t bake brownies that often because if you want them to be really tasty and fudgy, you have to emphasize a little on the carbs. But, there are ways to eat brownies without all of them, and then can be even better to eat!
I tried one of Sally’s Baking Addiction recipe, for a brownie without chocolate but with yogurt and cocoa. They were not thick brownies but they were delicious! My boyfriend loved them.
Now, chocolate brownies are good, but Peanut Butter Brownies and salted caramel brownies are just sooooo gooooood 🙂 As my family is a big fan of salted caramel, I chose to make them a salted caramel brownie with walnuts from my Daddy’s garden and homemade apple spread on top with extra caramel. And before jumping to conclusion, no, they are not fed with calories…
These bars are thick, dense, fudgy, nutty and salted caramel flavored. Personally, everything this bar should be.
And my whole family devoured them! I was so happy to please them, and I even had one left out for me to eat two days later. Sweet.
Extra Fudgy Salted Caramel Brownie Bars
These bars are thick, fudgy, dense and salted caramel-flavored. One bar contain only 280 calories!
- 75 g granulated sugar 1/4 cup + 2 tbsp
- 75 g brown sugar 1/4 cup + 2 tbsp
- 1 egg
- 1 tsp vanilla extract
- 90 g salted butter or unsalted butter + 1/4 tsp salt 1/3 cup + 1 tbsp
- 40 g semi-sweet caramel chocolate 1 4 ounces -or semi-sweet chocolate if you don't find that kind-
- 40 g salted caramel sauce 2 tbsp
- 200 g all-purpose flour 1 cup + 1/2 cup
- 3/4 tsp baking powder 3/4 tsp
- 25 g walnuts -or any other nut you like- 1/4 cup
Preheat the oven at 320°F and line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out.
In a double-boiler or in the micro-wave by 30 seconds increments, melt the butter and chocolate together.
Meanwhile, whisk the sugars and eggs together in a medium bowl. Add vanilla.
In another bowl, mix the flour and baking powder. Set aside.
Once the chocolate and butter are melted and smooth, add them to the eggs mixture and whisk.
Add the caramel sauce and mix.
Fold the flour and mix with a rubber/wooden spatula, until just incorporated. Batter will be really thick.
Bake for 40 min and let it cool in the pan.
*For more fudginess, let chill 24 hours in the fridge.
*You can easily double the recipe and bake it in a 8 inch square pan. Cut it in 16 bars for smaller bars.
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