Recipe by Morton Salt
"Want to take your brownies from hum drum to WOW? All it takes is a simple caramel sauce and a sprinkle of Morton® Coarse Sea Salt added to your favorite boxed brownie mix. You will reach for this quick and easy brownie recipe again and again!"
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fudge brownie mix
individually wrapped caramels
Morton® Coarse Sea Salt
This recipe is so delicious! The only thing I changed was that I used around 2 TBS of heavy cream instead of milk and I melted it together with the caramels on the stovetop instead of the microwave. Our caramel is not too chewy. I will definitely make these again!
These are kind of weird......If you don't eat them hot, they could crack your teeth. The thing I didn't like, is after microwaving the caramel, it doesn't just smoothly pour on. It is clumpy and blobs on the brownies. There is no uniformity to how it pours on. They tasted good, but the lumpy, hard caramel was kind of hard to eat. The saving grace was the salted caramel. The flavors were good, but it doesn't quite work. One reviewer suggested melting the caramel with cream, that would be better, I think.
Also, after melting the caramel, the bowl was soooo hard to wash. If you run into that problem, pour some boiling water in the bowl to get the hard caramel off.
I followed the recipe to a tee with the exception of all I had on hand was a box of brownie mix for a 9 x 13 pan. I followed the brownie mix recipe, then the rest of the above recipe. Before 28 minutes was up, the edges were crispy and the middle very soft. Once they cooled imagine our surprise when we cut into the brownies and tried to get them out of the pan and discovered all the caramel had sunk to the bottom! They were as mess to get out and had to scrape the caramel off the bottom of the pan to get any. They were not done enough in the middle but too done on the outside. Once was enough for me!
This is a very good recipe and everyone in my family loves these. I think the recipe should be more specific about the milk. To solve the caramel issue, use HEAVY CREAM to melt the caramels into sauce. If you don't have cream, use WHOLE MILK (2% or less fat milk has TOO MUCH water that will just cook away during baking, making the caramels hard and chewy).
YUMMMMM!!! These brownies are so incredible that I actualy prefer them over regular brownies. I followed the recipe exactly and they came out perfectly so I don't know why people had issues. My only guess is make sure you do not overheat your caramel (should be able to easily stur and pour it when its ready). DO NOT forget to add the milk to your caramels. This makes it much creamier, easier to handel and will make it an easier consistency to eat. Also, make sure your brownie batter is already spread in your pan, and then lightly drizzle the caramel sauce on top (do not mix in, or pour in before the batter is in your pan). These make an incredibly impressive dessert that looks like you slaved over them for hours. Nobody would ever guess its just a spruced-up box mix!
Well I did this all wrong and even dropped the pan when removing from the oven. They slid to one end so I had to spread it back out across the pan. I lost a little to the floor. What was left was still delicious. Maybe mixing them up after baking is the key!! Now getting it off the floor was a different story!!
Made this the other day , using the recipe for Best Brownies ( found on this site ) , instead of a boxed mix . Sprinkled less salt on top than called for . Easy to do , and tasted good . I would make this again .
Delicious and decadent. I followed the recipe except for adding 1/2 tsp of espresso powder which I think always improves boxed brownie mixes. This is better slightly warm as the caramel gets very sticky when completely cool. The addition of coarse salt is brilliant.
* Percent Daily Values are based on a 2,000 calorie diet.
Sea Salt Caramel Brownies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 153
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