





- 8 tablespoons butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 2 tablespoons butter (softened to room temperature)
- 1 cup semi-sweet chocolate chips
- 1 cup sugar
- 2 sticks butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup flour
- 1/2 cup baking cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup milk chocolate chips
- In saucepan over medium high heat melt butter
- Add brown sugar and cream
- Stir then bring to a bubble/low boil and let continue to boil for 2-3 minutes
- Remove from heat and stir in 1/2 teaspoon sea salt
- Stir until smooth and set aside to let cool slightly while making brownie batter
- Add 2 tablespoons butter and 1 cup semi-sweet chocolate chips to microwave safe bowl
- Microwave on high for 30 second interval, stirring each time until melted and smooth
- In a large bowl using a wooden spoon mix together sugar, butter, vanilla and eggs until smooth
- Stir in melted chocolate
- Add flour, cocoa powder, sea salt and baking powder and stir again until incorporated
- Stir chocolate chips into batter
- Smooth batter into casserole crock coated with nonstick cooking spray
- Drizzle caramel over the top and use knife to marble the caramel into the brownies
- Cover and cook on high for 3-4 hours or until brownies are starting to get crispy on the edges and setting in the center (the center will be a bit soft but just let them cool for a bit and they will finish setting up)
This recipe is designed for a casserole style slow cooker. I cooked them on high for 3 hours.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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