Salted Caramel Brownies

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
12 large brownies
Level:
Easy

Ingredients
  • 1/2 pound (2 sticks) unsalted butter
  • 8 ounces plus 6 ounces Hershey's semisweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 3 extra-large eggs
  • 1 1/2 tablespoons instant coffee granules, such as Nescafe
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 to 6 ounces good caramel sauce, such as Fran's
  • 2 to 3 teaspoons flaked sea salt, such as Maldon
Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran's can be ordered at franschocolates.com.

It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

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Photographs by Steve Giralt


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4.1 65
I have been making the full size version of these brownies for years. The best way to cut them is to line the pan with parchment and once the brownies have cooled lift them out of the pan then cut. These can not be cut when warm. They are so moist though that they can be warmed a bit in the microwave for anyone wishing a warm brownie. Increasing the flour will take away the truly decadent taste and feel of these wonderful, calorie laden joys. These are worth making your own caramel for or "splurging" on the good stuff.. item not reviewed by moderator and published
This recipe is a keeper. Have made them several times and they are so decadent, especially with the caramel and salt. So wonderful! item not reviewed by moderator and published
The flavor of this brownie is out of this world, but it is very moist and almost impossible to serve. It's a definite fork dessert. I could never have it for a party. Having made it twice, I would probably increase the flour next time to see if I could get a sliceable, easy to handle brownie. item not reviewed by moderator and published
This took me two tries to get right because I had the same issue others had mentioned with it being too crumbly the first time around. On the second try I waited much longer for the melted chocolate to cool before continuing on and that seemed to make all the difference. Moist delicious brownies that I'll definitely make again. item not reviewed by moderator and published
,I just can't get them to cook right. I've made these twice now and both times have run into baking problems. The first time I baked them for the exact time in the recipe and they were overdone, almost burned. The second time, I reduced the time several minutes, they looked like they were done but after cooling they didn't hold together like brownies, instead crumbling like cake. they tasted good, so we ate them like cake-with a fork item not reviewed by moderator and published
These are amazing! I've made them twice. The second time I left the brownies in the refrigerator before cutting them. So much easier! So rich and decadent! item not reviewed by moderator and published
These are fantastic. if you are having a chocolate craving, these will satisfy it and then some. Things to note with this recipe as I made them twice and the second time I had much more success. I would recommend using a pan a bit smaller than Ina suggests because it makes it easier not to overcook the brownies, which you really have to be careful not to do. After 25 minutes watch them and jiggle the pan until you can tell the middle is just set. After you take them out and put the caramel and salt on them you will be tempted to try them but don't. When are reasonably cool put them in the fridge. After an hour or two you can take them out and they will cut beautifully into bars and you will get that deliciously fudgey texture. These seriously will give you chills, the chocolate flavour is so rich and deep and satisfying. Heaven. item not reviewed by moderator and published
too much coffee, overpowers everything else item not reviewed by moderator and published
What a disappointment. I am an avid baker and followed the recipe. I assumed that those who were having trouble did not. My brownies did set up, but when I went to cut them they just fell to crumbs. You would think there were no eggs in them. Such a waste of high quality ingredients, and now I have no dessert for the party I am hosting. item not reviewed by moderator and published
The brownies were really rich and decadent, I loved them! They were, however, a little bit too sweet. I would suggest adding a little less sugar. item not reviewed by moderator and published
I made these brownies a few weeks ago and they are fabulous. The combination of the different chocolates and the coffee powder made for a a rich and chocolaty brownie that was not too sweet as some brownie recipes can be. The addition of the sea salt and caramel sauce was a marvelous finishing touch. I followed the directions exactly except I did not use the full one and a half tablespoons of coffee. I will definitely make these again. item not reviewed by moderator and published
These brownies are magnificent! Two couples, and three of us had seconds, and I am not usually a dessert lover. Easy to make . . so delicious! item not reviewed by moderator and published
Very Good, not as brownies however, since they separated on me, even though I did my best to get the flour to stick to the chocolate chips. What I made with it though… I used the brownie part as a base for a Salted Caramel Pumpkin Cheesecake Tart. I might just make this recipe again as a base for more desserts. item not reviewed by moderator and published
This recipe is great. I made some substitutions, it came out perfect. It is a keeper. I have used; 1 stick of butter and 8T (1 stick) of coconut oil, used a little less than a cup of brown sugar. gluten, soy, dairy free chocolate chips (10 oz. total for the recipe) didn't use any coffee used all purpose gluten free flour didn't use any caramel or salt at the end item not reviewed by moderator and published
I found this recipe did not work at all and the brownies were disgusting, wasted money on the ingredients. Very disappointing as I watched her show making them, I have read all the reviews below and can't believe how positive they are. item not reviewed by moderator and published
Love these brownies!! They are easy to make and look and taste beautiful. I ended up making my own caramel sauce as opposed to buying one but it was still easy and non time consuming. Everyone that I've made these for is a huge fan. item not reviewed by moderator and published
Beautiful brownies. I did not use any chocolate chips as my husband is lactose intolerant so I used 51% chocolate (bars for the semi-sweet part of the recipe and 70% chocolate for the unsweetened part. Where the recipe called to add the chocolate chips at the end with flour I simply cut the bar into the size of chocolate chips....worked absolutely fine! After 40 minutes the stick still was not coming out clean but I took a chance and did not cook them any further...after cooling FULLY and putting in the fridge, they were...PERFECT. So don't be put off if the tester does not come out clean, the chocolate chips will be slightly melted (that's the reason for the unclean stick but then they re-solidify when cooled! Its really cool how they do that! (Used 1/2 cup of flour in the main mix. The consistency I have is fudgey, with a beautiful intense chocolate flavour. The intensity of the chocolate is just right as my husband commented and not sickly rich. Great recipe. item not reviewed by moderator and published
As soon as the episode aired, I was at the grocery store that day determined to make these brownies! This was the first time I ever made brownies from scratch (I was always the box brownie person and the first time I used a double boiler! It was such a success! The only thing was that it was difficult to find caramel sauce that was a small enough bottle just to top the brownies. I saw another post that explains how to make caramel sauce so I may do that again. But other than that, this recipe was a success and has turned me from being a box brownie gal! item not reviewed by moderator and published
Delicious recipe, but don't forget guys - caramel sauce is super easy to make. Just sugar and water! You don't have to go out and purchase special caramel sauce. item not reviewed by moderator and published
AMAZING. I added 2 TBSP flour to the 1/2 cup in the brownie mix, and still used the 2 TBSP in the chocolate chips. Brownies baked perfectly in 35 minutes. Delicious, and will definitely make these again! item not reviewed by moderator and published
I just made these for the first time last night and I thought they turned out really well.However, I did add a little too much salt to the top since I they don't readily carry "flakes of sea salt" at my local store I had to use regular sea salt. Also, I could definitely taste the coffee (which I don't mind but if coffee isn't for you I would recommend lessening that amount. Overall, though, these were deliciously gewy and so good!! Must drink with a glass of cold milk or ice cream.....so rich and decadent. item not reviewed by moderator and published
Like heaven! This time I used two 4 oz ghirardelli 60% cacao bittersweet chocolate baking bars for the main chocolate component and ghirardelli semi-sweet baking chips for the add on part (last time I used only the ghirardelli chips and had the same outcome and the brownies turned out fabulous. I didn't get an overly coffee flavor like someone else mentioned. I really can't say enough about how delicious these puppies are. The only advice I would give is cut them into smaller portions and give away as many as you can! I have trouble not eating the entire batch! item not reviewed by moderator and published
I made these brownies for the first time last weekend and they are delicious. I followed the recipe with the following modifications: I couldn't find sea salt flakes so I sprinkled less regular sea salt on them. I purchased fancy carmel syrup in the coffee section so I didn't have to heat it up since it came in a squeeze bottle. I did use a flavored espresso because I couldn't find plain espresso powder. We couldn't stop eating these brownies they were so good!! item not reviewed by moderator and published
I,m making brownies for my Greek ester the brownies looks very good item not reviewed by moderator and published
Outrageously wonderful! Didn't change a thing! item not reviewed by moderator and published
Oh my gosh, to die for!! I think I went a little too heavy on the salt but they turned out so moist and gooey!! Love them! I had to take them to work just so I wouldn't eat them all! item not reviewed by moderator and published
These brownies are delicious and everyone loved them. However I messed up the recipe a bit by melting all the chocolate and not setting any aside once I realized this I added 1/2 cup of flour to compensate for the extra melted chocolate and they turned out amazing so if you make the same mistake as me just add more flour and it still works. I also added about 1 cup chocolate chips unmelted to make up for the chocolate i had already meIt in the recipe. i couldn't find the Hershey chocolate chips so I used Hershey kisses and the unsweetened chocolate and that worked great. Also a good idea to get the Caramel into the brownies so they are a little more gooey I poked a few homes with a skewer before pouring the caramel so that it would seep into the brownies and the sea salt covers the tiny skewer holes anyways. This will be my new go to brownie recipe. item not reviewed by moderator and published
I just made these for my husband, but instead of doing the caramel on them, i did a homemade buttercream frosting. they turned out great but next time I wont put as much coffee in them, too strong. Probably would only put 1/2 teaspoon in. item not reviewed by moderator and published
Outstanding!!!!!!!!!!!!!My husband asked for the name of this recipe so that he can ask for the right brownie recipe in the future. I used Ghirardelli semi-sweet chips and Baker's unsweetened. I used the amount of coffee Ina specified. I will definitely be making these again, and I won't change anything. Ina rocks! item not reviewed by moderator and published
These were ok. Couldn't really taste the caramel. I usually love Ina's recipes. I'll try these again. Hopefully they will be better next time item not reviewed by moderator and published
Very rich! But very good! Glad I tried them! item not reviewed by moderator and published
The brownies had a excellent consistency. I don't think that the brand of chocolate matters, as was mentioned by a previous poster. My problem was that despite using less instant coffee than was in the recipe, the taste of coffee was too strong. My son was so looking forward to making these, and then wouldn't eat them because of it. I would make these again, but next time will eliminate the coffee. item not reviewed by moderator and published
Proceed with caution. This recipe did not work well for me. I baked the brownies for close to 40 minutes but they did not set properly. I suspect the reason is that I did not use Hershey's brand chocolate chips as these are not easy to find for me. I'm wondering if anyone else had a similar experience, using a different brand of chocolate chip (I used Ghirardelli semisweet chips. item not reviewed by moderator and published
Made these tonight and they were FABULOUS!! There is a typo in the directions. This recipe is in her new cookbook and so I double checked everything. Online, the recipes calls for 1/2 cup flour as listed in the ingredients and then 1 cup as in the directions. USE 1/2 a cup of FLOUR!!! The 1/2 cup makes for very fudgy brownies. I made my own caramel to go with this and some fluer de sal....they were a big hit! I served it up with some Ben and Jerry's Salted Caramel Truffle ice cream and it was delicious. Thanks Ina!!! item not reviewed by moderator and published
Fab! Fab! Fab! I made this for the first time for a Progressive dinner where we were hosting 28 people for dessert. Our dessert bar was all Ina -- Fresh Lemon Mousse, French Bark and these brownies. I love the combination of sea salt, caramel and chocolate so selecting this as one of the desserts was a no brainer. They got rave reviews. Thank you Ina -- I can always count on you! item not reviewed by moderator and published
These brownies are very good. My only complaint is that the caramel flavor wasn't terribly strong, but the sweet, chocolately brownie with the occasional salty burst of flavor is amazing. This is also one of the easiest from scratch brownie recipes I've tried. I don't know how any of the other reviewers managed to have trouble with it. As always with Ina's recipes, amazing! item not reviewed by moderator and published
AMAZZZINGGG!! Use the 1/2 cup flour as specified in ingredients list, not 1 cup written in the directions for the batter. It makes fudgey brownies that way. And watch the video Ina has of Outrageous Brownies (which is more or less the same recipes. She explains how to hit the pan midway through baking to reduce air that gets trapped in the brownies, so they come out dense. Delish! item not reviewed by moderator and published
Well I am not a sweet eater but I thought they were terrific and so did my guest. I did only use a 1/2 cup and they turned out fine. I don't bake often but this is a keeper! item not reviewed by moderator and published
These brownies are pretty fabulous. Chewy, chocolatey and delicious. I made half with salted caramel tops and half without. However, I do think there's an error in the recipe as it's written here -- I used a cup of flour, not a half-cup as stated in the ingredients list. A half-cup didn't seem like enough, and I saw others confused about that as well, so I opted for a full cup. They were baked through yet still chewy after 35 minutes. item not reviewed by moderator and published
These are the best brownies I have ever had! They turned out perfect. It took a little longer than 35 minutes to bake and I used fleur de sel instead of the sea salt. Amazing. Thanks Ina! item not reviewed by moderator and published
I didn't think it was possible to screw up brownies, but apparently it is. I followed the recipe exactly and these were inedible. item not reviewed by moderator and published
Holy moly! These brownies are fantastic! Once again, I took the chance of making a never-before-tested recipe from Ina the day of a party and hit the jackpot! I followed the directions exactly and took the chance of using a cup of flour listed in the directions as opposed to the half cup listed in the ingredients. Because I was nervous about the flour portion, I ended up sifting out the remaining 2T of flour after dusting the chips before adding them to the mixture. I did not need to beat the eggs as others mentioned, but gave it a vigorous stir to make sure everything was well mixed. The brownies were perfectly baked in 35 minutes. item not reviewed by moderator and published
These brownies did not turn out at all. We followed the recipe to a tee and they didn't cook properly, they fell apart, and they got brick hard. We tried changing the cook times, more, less, it didn't matter. We still ended up with a bad product. Had to throw them out and use an entirely different recipe. item not reviewed by moderator and published
The very best I've ever made and/or tasted in my life. Maldon sea salt makes a huge difference if you can find it. item not reviewed by moderator and published
These are so awesome . I have made 6 different batches of these this year as they are so popular. I followed the direction mostly. I added bacon crumbles at the end before caramel sauce. I used less salt then Ina said too. I loved these. I am so popular because of these! item not reviewed by moderator and published
These are divine! Love the chocolate, coffee, caramel and sea salt mixture. item not reviewed by moderator and published
Retried the recipe after the december ed. showed corrections. They turned out Perfect, and will make them again. just like a brownie should be. item not reviewed by moderator and published
These are incredible. The instant coffee and unsweetened chocolate really give them a robust flavor. I did use dulche de leche and was still satisfied, but I imagine pure caramel would be even better! item not reviewed by moderator and published
These are truly amazing! Followed the recipe and had no troubles. These were so good but even better the next day. I making these again ASAP. item not reviewed by moderator and published
I just made these brownies tonight and they came out perfect! I had no issues and I followed the directions as stated. They do have to cool off for awhile to firm up (over an hour Chewy, chocolately and delicious item not reviewed by moderator and published
My bad!!! Ina's recipe said not to beat the eggs..... My bad because the brownies were very crummy and in some bites they were chewy, almost rubbery. It was the eggs because I didn't sir the batter enough because Ina said "don't whip!" They were so chewy and rubbery I threw them out!!! I love Ian and wanted to do as she said! My bad!! item not reviewed by moderator and published
Let me just admit that I cheated and used a mix. Of course they weren't as good as Ina's, but the idea of caramel and sea salt is great. I should have included her stand-by coffee granules too, would have kicked it up a notch. Anyway a good idea. Who doesn't like a brownie? Or caramel? Or sea salt. Mmmmm. item not reviewed by moderator and published
I love the idea of salted caramel brownies so I couldn't wait to try these. After reading other reviews I was hopeful mine would turn out but they didn't. I baked them for the time stated, even a little longer but they still came out too gooey, just didn't set properly. I'm still craving salted caramel brownies so what I will do is prepare Ina's Outrageous Brownies, which is a fail-proof recipe, and top them with the caramel and flaked sea salt as stated in this recipe. item not reviewed by moderator and published
I made these yesterday and I realized after I bought the caramel that I had bought three chile caramel. I said "What the heck" and topped the brownies with it anyway. Turned out amazing. I guess there really is something to that chile/chocolate craze that's going around! I didn't change anything, I don't think I bought the right instant coffee, I bought international delights and it looks more like cocoa powder than coffee grounds, but it still tasted great. item not reviewed by moderator and published
For the record, I have made at least 100 of Ina's recipes and never had one problem..until now. I think there is something incorrect in with the flour amounts. In the ingredient list, it calls for '1/2 cup plus 2 tablespoons'. In the directions, it says 'cup of the flour'. I think it needed more flour. So, I followed all of the directions exactly (even down to the Fran's caramel and sea salt, and my brownies never cooked, even after 55 minutes. I kept putting them back in the oven and the tester never came out cleanly. I needed these for a bake sale today and am so disappointed....for both the bake sale and for wasting all of the great ingredients. If there is a recipe correction, PLEASE PLEASE PLEASE let me know! item not reviewed by moderator and published
I've made this recipe 5 times and think I've finally got it perfect. Changes I made: 1 I beat the eggs in my mixer, not sure why you wouldn't. 2 You need to bake for a full 40 minutes. 3 I unwrap 3/4 of a bag of Kraft caramels, add 1 tsp cream or milk and microwave instead of caramel sauce, which is too loose. 4 They also taste much better if you eat them the same day, don't make them a day ahead. 5 Use lots of salt. They are delicious!! item not reviewed by moderator and published
I made the brownies in a 9 x 13 pan and baked them for 43 minutes and they still weren't done. I won't make them again. item not reviewed by moderator and published
I didn't like this recipe and wouldn't make it again. It was far too sweet, even though I added less sugar than the recipe called for. The brownies had a light, almost cake-like texture, which I don't like for a brownie -- they should be moist and dense. Lastly, I didn't feel the caramel enhanced the flavor -- it just ended up being another layer of sweet on top of a very sweet brownie. We could barely taste the caramel. On the other hand, the salt did help with some of the overall sweetness, so that was a decent counter-balance. I think Ina is the most talented chef on the Food Network, but this recipe missed the mark for me. item not reviewed by moderator and published
I gave this recipe 5 stars for what I SHOULD have done, not for what I did. First, I gave too much attention to the size of pan Ina specifies, i.e., 9x12. I only had 9x13 pans, so I shaved 5 minutes off the baking time, figuring my brownies would be thinner than specified. Wrong. At 30 minutes they looked done but were underbaked -- which I didn't realize until they were topped with caramel, salted, and cooled, too late to bake them any longer. Next time I'll use my 9x13 pan and bake them for the full 35 minutes. The other mistake I made was using plain caramel topping from Kroger. It was so thin I didn't need to microwave it, and it didn't add much to the brownies except sugariness. Next time I'll go to a more upscale grocer and get the good stuff. With those caveats out of the way: The brownies are beyond rich, deep, dark, mysterious, gooey, and not too sweet. They're easy to make, to boot. Great recipe if you don't screw it up like I did. I WILL be making them again. item not reviewed by moderator and published
Loved this recipe! The coffee in it is perfect and the caramel & salt add a great touch. I am sure I will be making these again! I did cut them a little smaller. Only twelve would make them huge to me. item not reviewed by moderator and published
I made these brownies tonight and they were very easy to make. They came out very fudgy and dense - I did bake them for the 35 minutes. Very rich and yummy. I have an electric oven. item not reviewed by moderator and published
These were totally addicting and easy to make. Mine came out very moist and dense with a fudgy texture. I didnt use all the caramel sauce on top because I thought it was overkill, but next time I will use all of it. item not reviewed by moderator and published
Overall, this brownie was delicious. All of the flavors were fabulous together, and they were quite addicting. The only thing is, they were rather cake like. I prefer a dense brownie, so I most likely won't use this recipe again, but it is still worth a shot (especially if you prefer a lighter brownie. If you like it dense, you could probably just make a different brownie recipe and put the caramel and sea salt on top. item not reviewed by moderator and published
I made these yesterday. They came out really well, very moist and soft. A bit sweet, maybe I should have added more salt to balance out the sweet. I will make them again. These are really dangerous. You can not have one. item not reviewed by moderator and published
I made these for a potluck dinner last week and they were gone in the first five minutes. People are still raving. Now I'm making them again for a family event at my husband's request. Thank you Ina! Your recipes never fail! item not reviewed by moderator and published
the oven might need calibration or the rack was on the wrong level item not reviewed by moderator and published
Try recipe before putting yourself in a corner. I learned the hard way also. item not reviewed by moderator and published
I have tried these brownies several times and they have turned out perfect every time. Maybe you are not letting the chocolate cool long enough as other have said or not correctly following the recipe in some way. Either way, good luck in the future. item not reviewed by moderator and published
I, too, am concerned about the pan size. I don't have a 9 x 12 pan and am wondering how/if using a 9 x 13 will alter the recipe outcome? Haven't been able to find a 9" x 12" x 1 1/2" pan:( item not reviewed by moderator and published

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