Salted Caramel Brownies
- 370 Calories
- 9g Protein
- 21g Total Fat
- 39g Carbs
- View Full Info
Salted caramel brownies are already a crowd-favorite, but cooking them in a cast-iron skillet over an open fire is *chef-kiss*. From a gooey chocolate center, thin but crunchy crust, to a salted caramel finish, this recipe fires on all cylinders. It may seem intimidating to make, but we promise it won’t be as hard as the hike it took to get to your open flame.
Recipe provided by Sara Glover & Photos by Briana Nolan
- Oil spray
- 48 soft caramel candy cubes
- 1/2 cup heavy cream, plus extra to serve
- 1 box Kodiak Chocolate Fudge Brownie Mix
- 2 eggs
- 1/2 cup melted butter
- 2 tablespoons oil
- 1/2 cup chocolate chips (optional)
- Sea salt (to taste)
- Light a fire and let it burn down for 1 hour or until you obtain medium heat. Set the grill grate 12 inches above the coals and set a tripod above the grill. Line a lidded cast iron skillet with enough baking paper to overhang the side by 2 inches.
- Place the caramel candy cubes and the cream in a small saucepan and cook over the fire, stirring occasionally, for 5 minutes or until the caramels are melted. Add a big pinch of salt and set aside to cool.
- Combine the Kodiak brownie mix, eggs, butter, oil, and 2 tablespoons of water in a large bowl. Stir in the chocolate chips (if using), then pour the batter into the prepared skillet. Using a spoon, dollop the caramel sauce over the brownie and gently swirl it into the batter; don’t over-stir.
- Cover with the lid, then hang the skillet from the tripod and shovel some hot coals on top. Cook the brownie for 15–20 minutes, until the top is lightly cracked, but still with a little wobble. Carefully remove the pan from the fire and remove the lid. Let the brownie cool in the skillet for about 15 minutes, then cut into slices and serve with cream and coffee.