• FOR THE BROWNIES
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • FOR THE TOPPING
  • 1/4 cup butter 1/4 cup brown sugar
  • 3 1/2 tablespoons fat-free evaporated milk, divided
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coursely chopped
  • 1/8 teaspoon course sea salt
  • 1 Preheat oven to 350 degrees.
  • 2 To prepare brownies.
  • 3 Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
  • 4 Combine the flour, and the next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk.
  • 5 Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla extract.
  • 6 Add this mixture to the flour mixture,stir to combine.
  • 7 Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray.
  • 8 Bake at 350 degrees for 19 minutes, or until a wooden pick inserted comes out with moist crumbs clinging.
  • 9 Cool in pan on a wire rack.
  • 10 TO PREPARE TOPPING:.
  • 11 Melt 1/4 cup butter in a saucepan over medium heat.
  • 12 Add brown sugar, 1 1/2 tablespoons milk, and cook 2 minutes.
  • 13 Remove from heat, and add vanilla and powdered sugar, and stir with a whisk until smooth.
  • 14 Spread mixture evenly over cooled brownies,let stand 20 minutes, or until set.
  • 15 Combine remaining 2 tablespoons milk, and chocolate in a microwave-safe bowl, and microvave on high for 45 seconds, or until melted, stirring after 20 seconds.
  • 16 Stir just until smooth, and drizzle over caramel.
  • 17 Sprinkle with sea salt, let stand until set, and cut into 20 squares.