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Salted Caramel Brownies with English Toffee

Course: Dessert
Author: Hip Foodie Mom


  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray for the brownie pan
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk divided (don't sweat it if you can't find fat-free evaporated milk)
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet or dark chocolate coarsely chopped
  • 1/2 cup English toffee bits optional
  • 1/8 teaspoon coarse sea salt


  • Preheat oven to 350°.
  • To prepare brownies: weigh or 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 tablespoons of butter (melted), eggs, and 1 teaspoon vanilla.
  • Add butter mixture to the flour mixture; stir to combine.
  • Scrape the brownie batter into a 9-inch square glass or metal baking pan lightly coated with cooking spray. Bake at 350° for 19-21 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
  • To prepare the caramel topping: melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes.
  • Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies.
  • If adding the english toffee bits, sprinkle them on after the caramel so as the caramel sets, the toffee bits will stick.
  • Let stand 20 minutes or until set.
  • To prepare the chocolate for the topping: Combine 2 tablespoons of the evaporated fat-free 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.
  • Pour the melted chocolate in a big ziplock bag and cut the corner tip off. This way, you can drizzle your chocolate easier. Cut off just a little of the tip so the hole isn't too big. If it's smaller, the line of chocolate that you drizzle on top of your brownies will be thinner and prettier. I cut my tip too big. oh well, next time I know what to do.
  • Squeeze the chocolate over the caramel and english toffee bits. Decorate as you wish; go crazy!
  • Sprinkle with sea salt; let stand until set. Cut into squares and enjoy!