Salted Caramel Brownies

Fudge Brownies with Salted Caramel topping
yield: 24 brownies
http://www.natalieskillercuisine.com/2010/08/fudge-brownies-with-salted-caramel-topping.html

1 cup (2 sticks) Butter
2 cups Sugar
1/4 cup Brown Sugar
4 Eggs
1 1/4 cup Cocoa Powder
1 tsp Salt
1 tsp Baking Powder
1 1/2 cups AP Flour
2 cups Dark Chocolate Chips (I used Hersheys Special Dark)

preheat oven to 350 degrees, prepare 9×13 pan

1. Melt butter in a sauce pot. Add sugar and stir over medium heat for 3-5 minutes, until sugar has melted slightly and liquid is silky.
2. Remove from heat and pour into a large bowl. Use a spatula to scrape all butter into bowl.
3. Add eggs one at a time, stirring between each one. Add cocoa powder and stir until fully combined.
4. Add baking powder, salt and flour. Stir until just combined, though make sure there are no lumps or ‘pockets’ full of flour in the batter. Add the chocolate chips.
5. Pour into a prepared 9×13 pan and use the back of a spoon to spread out evenly. Bake for 40 minutes until a toothpick comes out clean. Let cool at least one hour before cutting.

Salted Caramel Topping
yield: 1 cup topping

1/2 cup (1 stick) Butter
1 cup Dark Brown Sugar
1/4 cup Whole Milk
2 cups Powdered Sugar, sifted
Salt, for topping
From Cooking Light (also Light and Local)

Salted Caramel Brownies
Source: Cooking Light
Yield: 16 small brownies, 12 larger ones (CL says the yield is 20, but frankly, that's too small of a brownie for me.)

I actually doubled this recipe for a 9x13 baking pan and it worked out perfectly. They were a little thicker, but honestly, I like it better that way. Be careful, these things are addicting.

Ingredients:

Brownies:

3.38 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon backing powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
cooking spray
Topping:

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

Preheat oven to 350 degrees
Start preparing your brownies. Combine flour, sugar, cocoa, brown sugar, and baking powder in a large bowl, stirring with a whisk until well mixed.
Combine your 6 tablespoons of melted butter, eggs, and the vanilla extract.
Add the butter mixture to the flour mixture and stir until well combined.
Pour batter into a 9x9 square metal baking pan lightly coated in cooking spray.
Bake brownies for 19 minutes or until a toothpick comes out from the center cleanly.
Cool in the pan on a wire rack.
Once brownies are cooled, begin making your topping. Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar, and 1 1/2 tablespoons of the evaporated milk. Cook the mixture for at least two minutes.
Take the mixture off the heat, add you vanilla, powdered sugar, and stir with a whisk until everything comes together and becomes smooth.
You're now going to pour the mixture over the brownies, and then use an offset spatula or just a regular one to make sure the brownies are well covered.
Allow to set for 20 minutes to set. (I found putting it in the fridge really helped with this step.
Finally, take a microwave-safe bowl, combine your chocolate and 2 tablespoons of the evaporated milk. Microwave for 45 seconds or until melted... make sure you stir it halfway through the cooking time.
Drizzle over the caramel topping on the brownies, sprinkle with your 1/8th of a teaspoon of sea salt.
Allow the chocolate to set, then cut into squares.