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.

Buy the book here.

Photographs by Steve Giralt


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
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

This recipe is featured in:

The Best New Year's Eve Recipes