I feel like I am leading you astray from the pumpkin craze with today’s post. I am just as pumpkin crazy as everyone else out there, but can I confess something?
Lean in a little closer…I don’t want anyone else to hear this.
I might be on my downward slope of pumpkin baking! Sssshhhhh! Do not repeat that!!!
This is apparently one of the hazards of posting pumpkin recipes in August. I guess this is how magazine editors start to feel when they are proofing Christmas photos, and it is 90 degrees outside.
There are a few more pumpkin recipes that I have up my sleeve, but part of me is ready to move on to the next obsession.
Which brings me to these bad boys. Salted Caramel…thrills my soul every.single.time!!!
I have lost count of how many of the fabulous coffee drinks I have consumed this Fall so far. Obsessed? Yes.
A few weeks ago my daughter and I stopped for coffee, and lo and behold, they now have a salted caramel brownie pop! Yes, it is as fabulous as it sounds. And yes, I paid the 1.50 price for one measly pop! I am writing it off as recipe research!
In true foodie fashion, I totally was going to recreate them for you. But…I got lazy and took the easy bar route instead. I really didn’t think you would mind once you saw the amount of goodness that was going onto the top of them.
And the best part…you can have these Salted Caramel Brownies in under an hour flat! Gotta love easy peasy mix recipes right?
Like this Salted Caramel Brownies recipe? You may like one of these recipes too…
Salted Caramel Mocha Brownie Cups
Salted Caramel Coffee Chip Cheesecakes
Salted Caramel White Chocolate Mocha Scones
Check out my Sweet and Salty Pinterest board for more fun treats from around the web.
Salted Caramel Brownies
Ingredients
- 1 box brownie mix
- 1 - 10 ounce box candy Milk Duds
- 3/4 cups chocolate chips
- 1 teaspoon shortening, divided
- 1/2 cup caramel baking bits
- 2 Tablespoons heavy cream
- 1/4 cup white chocolate chips
- 2 Tablespoons coarse ground sea salt, divided*
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Make the brownies according to the package, but substitute brewed cooled coffee for the water in the recipe.
- Stir in the milk duds gently. Spread the batter into the prepared pan. Bake for 25 minutes. Cool completely.
- Cut the brownies into small squares or rectangles.
- In a small microwave safe bowl, combine the chocolate chips and 1/2 teaspoon shortening. Heat for 30 seconds and stir. Repeat until melted and smooth.
- Spoon into a plastic bag and cut off a tip. Drizzle over the top of the brownies covering the top as much as possible. Let set.
- In a small microwave safe bowl, combine the 1/2 teaspoon shortening and white chocolate chips. Heat for 20 seconds and stir. Repeat until melted and smooth.
- Spoon into another plastic bag and cut a tip off. Drizzle over all the brownie pieces. Let set.
- In a small saucepan over low heat, combine the caramel bits and heavy cream. Stir until completely melted. Stir in 1 Tablespoon sea salt.
- Drizzle the caramel over the tops of the brownies using a spoon. Sprinkle with a little bit of sea salt for garnish. Let set. Store loosely covered. Makes 24 brownies.
Notes
*You can adjust the amount of sea salt to your liking.
Stephanie says
I have tried these brownies several times and haven’t quite gotten them right. They usually taste very good, but it they are very very difficult to cut and get out of the pan. They usually make an awful mess. As they cool, the milk duds seems to re-harden, stick to the pan, and make it difficult to cut. They also seem to not get done….the brownie mix doesn’t quite cook all the way in the middle. Any suggestions?
Jocelyn Brubaker says
The caramel from the milk duds will harden and become quite chewy. I usually cut them while slightly warm and place them in a wax paper lined tray, so they can’t harden on the pan. You could also use a softer caramel candy such as the caramel filled Kisses or caramel Milky Ways. As for the middle not being done, you might need to bake them a minute or 2 longer. Every oven is different, and I also tend to under bake my brownies because I like them that way. I hope that helps!
Jill Roberts @ WellnessGeeky says
Love your salted caramel brownies recipe. I’ll definitely try it, but instead of 2 Tbsp. sea salt i would use 1! I’m also gonna pin this post on my Pinterest board my followers will love it. Can i post it on my blog?
Bella Hardy says
Wow! This salted caramel brownies recipe is incredible! I’m seriously so inspired right now. I need to add cinnamon to the recipe and it would be perfect. Thx for sharing!
Kelley says
This sounds wonderful quick question is it alright to use butter instead of shortening?
Jocelyn says
Yes, you can use butter instead if you like. It’s just to thin the chocolate out so it can be drizzled on top. You could also use good quality chocolate melts instead if you like.