Salted Caramel Brownies

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This week, I have been a mess. Considering, it’s only Tuesday, things aren’t going according to my plan. I know the words. I have my handy-dandy outline waiting for me to move from chapter four and on to chapter five.

And yet I’m like this…

And if I open twitter…

Let’s be honest, twitter is always open.

But today, I distracted myself with baking.

You can totally make this recipe with a box of regular brownies and caramel sauce. Or, you can make them from scratch. Below is the recipe I used to make the sweet, gooey goodness.

Salted Caramel Brownies

Ingredients

For Brownies:

Soft butter and flour for greasing and dusting the pan, unless you use spray
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon salt
2 to 3 teaspoons flaked sea salt (save for the end)

For Caramel Sauce

14 ounces caramels
1 can (14 ounces) sweetened condensed milk

Instructions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan or use spray.
With a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan, set aside.
In a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over brownie layer, making a pattern of gooey-yumminess.

Bake for 40-45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. Sprinkle with sea salt. Allow to cool.