Salted Caramel Brownies

Total Time:
1 hr
25 min
35 min

12 large brownies

  • 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

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

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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    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.
    too much coffee, overpowers everything else
    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.
    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.
    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.
    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!
    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.
    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
    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.
    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.
    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.  
    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!
    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.
    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!
    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 rich and decadent.
    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!
    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!!
    I,m making brownies for my Greek ester the brownies looks very good
    Outrageously wonderful! Didn't change a thing!
    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!
    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.
    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.
    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!
    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
    Very rich! But very good! Glad I tried them!
    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.
    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.
    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!!!
    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!
    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!
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