Tasty Tuesday: Brownies with Salted Caramel Sauce and Salted Caramel Frosting

May 14, 2013


We think the name of this post speaks for itself… But just in case you need more convincing, here’s the full blog post from Aimee, author of Shugary Sweets. This sauce would be amazing paired with any brownie recipe, vanilla ice cream or grilled peaches. Yum!!

For the Caramel Sauce:
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup heavy cream, divided
  • 6 Tbsp unsalted butter


  1. In a medium saucepan, melt butter on medium heat. Add sugars and 1/2 cup heavy cream. Continue whisking on medium heat until mixture comes to a boil (this process takes about 6-8 minutes). Reduce heat to medium low, whisking continuously, boil for about 3 more minutes, until temperature on a candy thermometer reaches 220 degrees. Add remaining 1/4 cup of heavy cream and whisk until blended. Cook on medium low an additional two minutes. Remove from heat.
  2. Pour mixture into a pint sized mason jar and allow to cool at room temperature. Sauce will thicken as it cools. Refrigerate for up to two weeks. the sugars may crystalize when cold. You can reheat it in the microwave or bring it to room temperature. ENJOY.
  3. To make brownies: Prepare a 13×9 brownie mix according to package directions. Cool completely before frosting. Use homemade caramel sauce in my Salted Caramel frosting recipe. Drizzle with additional caramel sauce. Sprinkle with a pinch of sea salt. ENJOY!


Salted Caramel Swiss Meringue Frosting
  • 5 egg whites
  • 1 1/2 cup granulated sugar
  • 2 cup unsalted butter, softened
  • 1/2 tsp kosher salt
  • 1 Tbsp vanilla extract
  • 1/2 cup caramel sauce, plus 2 Tbsp (I used Hershey’s ice cream topping)


  1. Heat a small saucepan with one inch of water on the bottom to boil. Turn to low (simmer). Place mixing bowl over simmering pot. Add egg whites and sugar to bowl, whisk until combined. Use a candy thermometer and continue whisking and heating until temperature reaches 140-150 degrees. (I took mine off at 145 degrees).
  2. In mixing bowl, attached to stand mixer, beat egg whites on medium speed until the egg whites have doubled in size and cooled. For me, this was about 8 minutes.
  3. Slowly add butter, one tablespoon at a time. Keep mixing until all butter has been added. It may appear curdled, but that is okay. Keep mixing. Add salt and vanilla extract. This process took me another 8-10 minutes. When frosting becomes desired consistency, beat in the caramel sauce.
  4. Pipe onto cooled cupcakes! This is enough frosting to pipe HIGH onto 14-18 cupcakes. Or frosts two dozen, not so high.
  5. Drizzle with extra 2 Tbsp caramel sauce, if desired.
  6. **recipe from Sweetapolita