This simple, scrumptious brownie recipe comes from the Amish Country Cookbook. I sassed it up by swirling in some rich, golden salted caramel. Will I be shunned for this bold culinary move?????
These brownies are wonderfully lush and moist. They are divine and sinsational all in one.
The salted caramel blends in so well. You can definitely taste it, but it’s not overpowering.
This recipe is so easy. Prep time is 10-15 minutes (not counting the 6 -7 hours it takes for the salted crockpot caramel).
It makes 12-16 brownies.
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- 1 can condensed milk
- 2 – 4 teaspoons of sea salt
You will need:
- 1 small to medium mason jar (these are perfect for this recipe)
Pour condensed milk in mason jar
Add salt and stir. Make sure it’s incorporated well. Amount of salt depends on how salty you like it. You can always add more after it’s done and you’ve tasted it.
Put the jar in crockpot and submerge in water. Make sure water line is at or above the jar’s caramel line.
Cook on low for 6 to 8 hours. I let mine get pretty brown.
When done jar will be hot. Remove with tongs or oven mitt. Or just let it sit in the water and cool.
I always remove the lid and stir to smooth it out and to make sure the salt is well incorporated.
You can mix in a tablespoon or two of milk. I find this makes it smoother and easier to use in recipes.
Remember, taste it. You can always add more salt.
Always store in the fridge. Can store up to 2 weeks, maybe more.
Here’s a link to the Salted Caramel Recipe.
- 2/3 c. sifted flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 2 ounces unsweetened chocolate
- 1/3 c. shortening
- 1 c. sugar
- 2 eggs, well beaten
- 1/2 c. chopped nuts (optional)
- 1 t. vanilla
Preheat over to 350.
In one bowl sift flour once, measure and add baking powder and salt.
In a sauce pan melt together chocolate and shortening over hot water.
In another bowl add sugar gradually to eggs and beat thoroughly.
Add melted chocolate mixture to sugar/egg mixture and stir. Make sure all is blended well.
Add flour mixture and mix well.
Spread in a greased 8×8 pan.
Blending in the Salted Caramel:
I used 1/2 cup of salted caramel. You can use more or less.
Now’s the time to add more salt. Or, if you think you’d like it a bit smoother, more milk to smooth it out.
Dollop several spoonfuls of the salted caramel on top of the brownie mixture.
With a knife or small spatula (like these) swirl the caramel into the batter. If you want golden caramel streaks to be visible in the brownie do not over-swirl.
If you do over-swirl, do not fear, the salted caramel taste is still very prevalent. It’s just not visible. This happened to me (see pic at bottom).
Bake at 350 for 20 to 25 minutes.
Let the brownies cool for at least 30 minutes (see tip below).
Give brownies time to cool. The texture and flavor of the brownie will be at its best when cooled.
I found these spatulas so helpful for scraping that sticky caramel out of the mason jar.