Salted Caramel Brownies

• FOR THE BROWNIES:
• 3/4 cups All-purpose Flour
• 1 cup Granulated Sugar
• 3/4 cups Unsweetened Cocoa
• 1/2 cups Packed Brown Sugar
• 1/2 teaspoons Baking Powder
• 6 Tablespoons Butter, Melted
• 2 whole Large Eggs
• 1 teaspoon Vanilla Extract
• FOR THE TOPPING:
• 1/4 cups Butter
• 1/4 cups Packed Brown Sugar
• 3-1/2 Tablespoons Evaporated Fat-free Milk, Divided
• 1/4 teaspoons Vanilla Extract
• 1/2 cups Powdered Sugar
• 1/4 cups Semi-Sweet Chocolate Chips
• 1/8 teaspoons Coarse Sea Salt

1. 1. Preheat oven to 350u0b0F.
2. 2. Prepare brownies: Combine flour, sugar, cocoa, brown sugar, and baking powder in a large bowl, stirring well with a whisk. In a separate bowl, combine butter, eggs, and vanilla. Add butter mixture to flour mixture. Stir to combine. Scrape batter into a greased 9-inch square baking pan and bake at 350u0b0F for 19 minutes or until a toothpick in the center comes out with moist crumbs. Cool on a wire rack or in the fridge.
3. 3. 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 vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand until set.
4. 4. Combine the remaining 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave on high for 45 seconds until melted with a silky consistency. Add to a Ziploc bag (carefully) and cut a small hole in one corner. Pipe out chocolate in your preferred design. Sprinkle sea salt over chocolate.

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Taken from tastykitchen.com/recipes/desserts/salted-caramel-brownies-3/ (may not work)