Have you tried any of the salted caramel sweets yet? We found that just the right amount of salt is important to creating a delicious confectionery treat.
For this dessert we used a recipe that one of us found in the newspaper from Morton salt. Having never made anything using the salted caramel flavor, we each wanted to give it a try.
The brownie mix turned out moist and all chocolate-ly good, and the melted caramel was delicious as well. We used the amount of coarse sea salt that the recipe called for, but we both found it to be much too salty.
Just recently, my husband and I went out to dinner to celebrate our anniversary, and for dessert I had salted caramel ice cream. It was the first time I had anything ‘salted-caramel’. I liked it a lot, and the salt wasn’t over-powering – it was dispersed so that not every spoonful had the coarse salt in it.
This sparse use of the sea salt is a much better technique, because coarse salt granules in every bit may become a rather unpleasant taste, as we discovered with this brownie recipe. After we made the original recipe (depicted in these photos), we amended it by reducing the amount of coarse salt for our lightly salted version.
The amount of salt one uses will likely be personal preference! We would recommend to anyone making a salted-caramel recipe to start off sparingly with the amount of coarse salt that you sprinkle on top (you can always sprinkle more on).
Preheat oven according to directions on brownie mix.
Lightly Salted Caramel Brownies
1 package of Brownie mix (we used Ghirardelli Double Chocolate)
You will need the ingredients that the mix calls for, as well.
2 tablespoons milk
1/4 teaspoon to 1/2 teaspoon coarse sea salt, or to taste
Unwrap the caramels ahead of time. Wait to melt them until right before the caramel mixture will be used, because they will begin to harden as they cool.
Grease and flour an 8 x 8 pan.
Prepare brownie according to the directions on the box.
Pour brownie batter into pan, and set aside
Melt the unwrapped caramels with 2 tablespoons of milk in the microwave in a microwavable bowl. Microwave on high for 1 minute, and then 10 second intervals until caramels are melted. A fork works well for whisking the mixture to blend until smooth.
Drizzle caramel mixture on top of the brownie batter.
Place into preheated oven and bake according to the directions on brownie mix.
Remove brownies from the oven, and immediately sprinkle with the coarse sea salt.
Cool the brownies before cutting them.
This brownie recipe makes a quick dessert for after a family dinner, or for a school bake sale!