I am in love, people. In love with this brownie. I saw the picture in my Cooking Light magazine and knew I had to make them. See, I have this obsession with foods that contain the wording of “salt and vinegar” or “salted caramel” in the title. My culinary taste buds go wild when that combination of sweet and salty enter my mouth. And you know what? A lot of “salt and vinegar” flavored items actually have less sodium than their cheesey, ranchy, french onion flavored counterparts. Why? Probably because the salt is a main flavor and not just included in a mixture of all sorts of other spices. Maybe because you don’t need something salty to compliment the flavor of salt… Or I could be spewing crazy talk (definitely don’t quote me as anything other than a theory here!) Either way, it is absolutely a winning combination in my book.
Cooking Light definitely hit the jackpot with this one and I am more than happy to share the recipe with you! The minute I bit into one of these brownies, I knew I was in trouble. They are SOOOO GOOOOOOD. I had to cut them all up, wrap them in tin foil and put them in the freezer just to keep from eating them all in one sitting. Due to the higher amount of butter and sugar, these brownies aren’t completely WWF… I mean, they DO have 5-6 PP per serving. But there are definitely brownies with a lot more PP out there! These ones were just too good to pass up. They are worth the PP, at least in my book I was supposed to have a picture of them, but due to some camera issues, that’s not happening! So just take a look at these other delicious brownies that I’ve linked to.
Salted Caramel Brownies (from Cooking Light)
PointsPlus Per Serving: 6 PP for 15, 5 PP for 20
- 3/4 cup all-purpose flour, 9 PP
- 1 cup sugar, 22 PP
- 3/4 cup unsweetened cocoa, 6 PP
- 1/2 cup packed brown sugar, 12 PP
- 1/2 tsp baking powder
- 6 tbsp melted butter, 13 PP
- 2 large eggs, 4 PP
- 1 tsp vanilla extract
- cooking spray
- 1/4 cup butter, 9 PP
- 1/4 cup packed brown sugar, 6 PP
- 3 1/2 tbsp evaporated fat-free milk, divided, 1 PP
- 1/4 tsp vanilla extract
- 1/2 cup powdered sugar, 6 PP
- 1 oz bittersweet chocolate, coarsely chopped
- 1/8 tsp coarse sea salt, 4 PP
1. Preheat oven to 350.
2. To prepare brownies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tbsp butter, eggs, and 1 tsp vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9 inch square metal baking pan lightly coated with cooking spray (I used an 8×11 glass one). Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging (it took me about 23 minutes). Cool in pan on a wire rack.
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tbsp milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tbsp milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.