Salted Caramel Chocolate Brownie

cake chocolate dessert bake kid-friendly quick & easy snack snack week kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

Donna Hay

16 Servings

Source

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon baking powder

1 1/4 cups brown sugar

2 eggs

1/3 cup store-bought caramel filling or dulce de leche

2 teaspoons vanilla extract

2/3 cup unsalted butter, melted

5 1/4 ounces dark chocolate, chopped (about 2/3 cup)

1/2 teaspoon sea salt

Method

Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40–45 minutes or until just firm around the edges.

Cut into 16 squares and serve warm or cold.