Salted Caramel Brownies with Chocolate Granola Crust

 Rich and decadent salted caramel brownies with a chocolate granola crust are a bit over the top in all the best ways. When that chocolate craving strikes, make these brownies!

The holiday cookie season may be over, but thank goodness we’ll always have brownies. Can we get a hallelujah for the fact that chocolate never goes out of style?? As we wrap up a delicious and chocolate-filled 2019, I’m bringing you one more rich and decadent recipe to be sure you have plenty of options to sweeten the start of a new year. Take these ultra chocolatey, salted caramel brownies with chocolate granola crust. I for one can’t think of a more perfect way to ring in a brand new decade.

You’re in for a treat with these brownies. They are basically my dream brownie loaded with all the good stuff. Crunchy chocolate granola crust? Yes, please! Rich, ultra fudgy brownie center?? Heck yeah! Salted caramel and dark chocolate drizzle? Heaven! I don’t know about you, but I’ll never, ever say no to salted caramel anything.

I’m literally obsessed with these brownies and the best part is, they are one of the easiest one pan recipes out there. The brownies are to-die-for all on their own, but the granola crust and drizzled tops really make them shine. These are not your average brownie my friends.

I developed this recipe for Purely Elizabeth’s Holiday Purely Winter Magazine this past fall and I’ve been soooo excited to share it with you here on the blog! I had so much fun experimenting in the kitchen with {and snacking on!} Purely Elizabeth’s Chocolate Sea Salt Granola. The granola is made with a blend of superfoods, lightly sweetened with coconut sugar, and baked in coconut oil for perfectly crunchy, salty-sweet clusters. It’s full of dark chocolate chunks and course sea salt which pretty much means you can’t have just one bite. It’s the best snack ever and I’m honestly surprised I didn’t eat it all in one fell swoop!

HOW TO MAKE THE BEST BROWNIES

Use good chocolate. Quality matters so break out the good stuff for this recipe. I use bittersweet chocolate for these brownies but if you prefer your brownies to be really sweet, feel free to swap in semi-sweet chocolate.

Do not over bake your brownies. For perfectly fudgy brownies it’s important not to over bake them. When the brownies are done, they’ll have a little jiggle in the center and when you insert a toothpick, a bit of batter will remain. This is just what you are looking for. The residual heat will continue to bake the brownies a bit more even after you have removed the pan from the oven.

For best results, cool completely. Let’s be honest, it’s always tempting to dig into a warm pan of freshly baked brownies. But for a clean, sharp cut on your brownies, and all bar cookies for that matter, cool the pan completely for several hours. When ready to cut, use a very sharp knife and wipe the knife with a warm, wet towel in between cuts.

These brownies are out of this world and if you are looking for a serious chocolate fix, this is iiitttttt! Find the recipe here, on the Purely Elizabeth site.

Happy Baking!