Caramel Brownies with Bailey's Salted Caramel Buttercream • Living in Sugar

Hello and happy friday! Are you ready for the weekend??? I know I am! These brownies are just the icing on the cake {see what I did there?} for this weekend. I added some Bailey’s Salted Caramel Liqueur to the frosting to give it that St Patties Day touch — but you can certainly leave that out if you’d like, and they will still taste delicious!

So lets get into it, these little gems won’t make themselves!

Heres what you’ll need:

For the Brownies:

4 large eggs
1 cup sugar
1 cup brown sugar
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
1 Cup Caramel Bits

Bailey’s Salted Caramel Buttercream:

1/2 Cup, 1 Stick unsalted butter
2-3 teaspoons Bailey’s Salted Caramel Liqueur
1/4 teaspoon salt
3-4 Cups Powdered Sugar
1 tablespoon Milk

To get started, preheat your oven to 300F. In the bowl of your stand mixer, beat eggs together with whisk attachment until light and fluffy. Follow with both sugars and vanilla, mix until combined.

Meanwhile, melt the butter in a microwave safe bowl and set aside to cool. In a separate bowl whisk or sift flour, cocoa powder and salt together.

Add the dry ingredients to the eggs and sugar mixture. Follow with the melted butter, mix to combine.

Add caramel bits {I tossed them in a bit of flour so they don’t sink to the bottom of the batter} and fold in.

Grease and line a 13×9 baking dish with no-stick spray and parchment paper. Pour batter into prepared pan and bake at 300F for 55-60 minutes, or until a cake tester (i.e. toothpick) tests with just a bit of batter on the end.

Allow to cool completely & then frost with buttercream.

To make the buttercream, add the butter to the bowl of your stand mixer and mix until creamy. Add remaining ingredients and mix until combined. Add milk as needed to loosen the mixture and beat on high until light and fluffy.