Raspberry Salted Caramel Brownies

Oooey gooey chocolatey goodness! Those are the words for these Raspberry Salted Caramel Brownies.

I didn’t plan to do a post for Valentine’s Day, but I couldn’t resist with these. Who doesn’t love a little bit of chocolate on this day meant for indulging on it. The good news is that as far as brownies go these are far less fattening then they could be. I was able to reduce the butter by a tablespoon from what the original recipe called for and substituted half of it with coconut oil. Half of the flour consists of white whole wheat, and for some healthy antioxidants, dark chocolate chips. For the salted caramel on top I used evaporated milk instead of cream and found that it worked just as well. Anyways, enough with trying to justify the healthy factor in these.

These brownies are not typical by any means. They have a sneaky secret and it’s name is raspberry jam. The raspberry jam balances the richness of the chocolate with a subtle fruity sweetness. Everyone knows that chocolate and fruit were made for each other so why not create that combination in a brownie? Well I’m sure glad that I tried it! I got the inspiration for this recipe from this gem of a recipe. When I saw it I knew I had to make them. I didn’t have strawberry jam, but there was a jar of raspberry sitting in the pantry just begging to be used.

But why stop there! As if brownies with a hidden fruity secret weren’t enough I had to take it up a notch and top them with one of my favorite things, salted caramel. I love salty sweet combinations and I knew these two would be a match made in heaven.

And finally, how does one avoid eating this whole pan of deliciousness? Easy cut them up and send them off to work with your husband, but not before cutting yourself a big luscious gooey bite!

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Yield: 16

Raspberry Salted Caramel Brownies

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Brownies

• 1/4 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 3/4 cup sugar
• 3/4 cup best quality unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup raspberry jam
• 1/3 cup water
• 2 tablespoons butter
• 2 tablespoons coconut oil
• 1 whole egg + 1 egg white, lightly beaten
• 1/2 cup dark chocolate chips

For the Salted Caramel

• 1/4 cup granulated sugar
• 1 tablespoon butter
• 1/8 cup evaporated milk
• 1/4-1/2 teaspoon fleur de sel

Instructions

For the Brownies

Preheat oven to 350 degrees.

Line a 9x9 baking pan with foil or parchment paper and spray with cooking spray.

In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking powder, and salt.

In a small saucepan heat the jam, water, butter, and oil over medium heat, stirring the mixture until it is dissolved.

Add the jam mixture to the flour mixture and stir until it is combined.

Mix in the eggs until everything is thoroughly combined.

Fold in the chocolate chips.

Pour the batter into the 9x9 pan and bake at 350 degrees for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Cool the brownies on a wire rack.

For the Salted Caramel

Heat the sugar over medium heat, whisking it until it dissolves.

Once the sugar is liquified add the butter and continue to whisk.

The sugar will bubble when the butter is added, don't worry this is normal.

Remove the mixture from the heat and slowly whisk in the evaporated milk.

Again the mixture will bubble up, just keep whisking until it is smooth.

Add in the salt and whisk one more time.

Spoon the caramel over the brownies.