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For the brownies

  • 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
  • Cooking spray

For the drizzle

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk, divided
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1/8 teaspoon coarse sea salt


Preheat oven to 350°F.

To prepare brownies, combine flour, sugar, cocoa, brown sugar, and baking powder in a large bowl. Stir well. Combine butter and eggs. Add butter mixture to flour mixture; stir to combine. Pour batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan.

See also  Zucchini Bread Recipe

To prepare topping, melt butter in a saucepan over medium heat. Add brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add powdered sugar; stir until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

To prepare drizzle, combine 2 tablespoons 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 and serve.

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