I’m not much of a sweet tooth myself. I tend to err on the side of savory or salty snacks, but this Salted Caramel Brownie Cake is one dessert exception I will make. It’s not too sweet for me, and yet, satisfies the sweet teeth of everyone who’s tried it. And, lots of folks have tried it.
This Salted Caramel Brownie Cake recipe is one of my go-to desserts when I cook for a crew, a crowd, or my fam. It’s easy to make, and like I said, it satisfies both sweet and salty teeth. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A delicious carmely work of edible art that satisfies both sweet and salty teeth
3/4 cup butter, melted
1 1/4 cups sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1/2 cup Salted Caramel Sauce*
Preheat oven to 350 degrees.
Grab a large bowl and pour in the melted butter. Add the sugar and cocoa powder to the butter and mix it up until it’s all combined. Then add your eggs and vanilla to the mixture. Give it another good mixing with a wooden spoon, making sure everything is combined.
Now get yourself a small mixing bowl. Add the remaining dry ingredients, and whisk them together. Add the whisked-together dry ingredients and milk alternately to the chocolate mixture, beating (or whisking) after each addition, making sure the batter ends up smooth and not lumpy.
Pour your smooth batter into a greased 9×13 baking dish. Spoon lines of caramel sauce lengthwise on top of the batter in 4 to 5 rows. Carefully, cut the caramel sauce in with a butter knife lengthwise and widthwise like a swirly work of edible art.
Put the work of art… I mean cake, in your preheated oven and bake for 15-18 minutes or until a toothpick comes out clean.
Take the cake out of the oven and let it set for 10-15 minutes before serving. Enjoy!
Using a 1/2 cup of Salted Caramel Sauce is more of a guideline than an actual rule. I’ve used a little more, and I’ve used a little less with great results every time. So, spoon on what feels right, unless what feels right is more caramel than cake. In that case, maybe just eat some caramel sauce. ?