salted caramel brownies

i have decided that i am no longer turning on the news.

i mean it seems like every time i do something terrible happens.

so the news is no longer allowed in my house. only the stories of the good coming from the bad. which means traditional news is banned because we all know the adage, “if it bleeds, it leads.”

not doing it anymore.

i’m going to focus on the good and the things i’m grateful for. (if you want to follow along with my gratitude challenge on instagram, you have perfect timing… i just started yesterday!)

i’m also going to focus on brownies. more specifically on these salted caramel brownies. which just so happen to be some of the best brownies i’ve ever tasted. no joke. like i really really really liked them. i mean of course i liked them. ina developed them for her new book, barefoot contessa foolproof; although i found them in the food network magazine. but where i found them isn’t the issue. i mean it’s ina. i haven’t made one of her recipes that isn’t amazing. and these brownies are just that. and honestly, if you wanted to, you could leave the caramel off and they’d still be amazing. they really are that good. oh and here’s the thing…. ina uses store bought caramel sauce (gasp! i know!). nothing wrong with that. BUT there’s also nothing wrong with spending a little extra time while the brownies are in the oven baking and making your own on the stove top. also, i didn’t have instant coffee granules in my pantry but i did have instant espresso so that’s what we’re going with ok? good.

salted caramel brownies

salted caramel brownies

  • 1 c (2 sticks) unsalted butter
  • 8 oz semisweet chocolate, chopped
  • 3 oz unsweetened chocolate, chopped
  • 3 eggs
  • 3/4 tbs instant espresso granules
  • 1 tbs vanilla
  • 1 c + 2 tbs sugar
  • 1/2 c + 2 tbs flour, divided
  • 1-1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 oz semisweet chocolate chips
  • 3/4 c caramel sauce (homemade or good quality store bought {ina suggests fran’s})
  • 2 tsp good quality sea salt
  1. preheat oven to 350F. spray a 9×13 pyrex dish with cooking spray.
  2. in a double boiler, melt together the butter, 8 oz semisweet and unsweetened chocolate. allow to cool for 15 min.
  3. in a large bowl, stir together (don’t beat!) the eggs, instant espresso, vanilla and sugar. stir in the cooled chocolate mixture and allow the mixture to continue cooling to room temp. before you continue any further make sure your mixture is no warmer than room temp!!
  4. in a medium bowl, sift together the 1/2 c flour, baking powder and kosher salt. add to the chocolate mixture; stirring until just combined. toss together the remaining 2 tbs flour and the chocolate chips and add them to the batter; stir together. spread evenly into the pan. bake 35 min or until a toothpick comes out clean.
  5. if you are making your caramel sauce, you want to try to time it so your caramel is ready about 5 min before the brownies come out the oven so it has time to cool slightly before pouring. if you are using jarred caramel sauce, as soon as the brownies come out of the oven, heat the caramel sauce until it’s pourable and stir until smooth. pour your caramel sauce over the brownies and sprinkle with sea salt. cool completely before cutting into bars.


recipe very barely adapted from: ina for food network magazine

this post is linked up to these fun link parties!! what’s cookin’ wednesdays, what’s in your kitchen wednesdays, and taste and tell thursdays


2 thoughts on “salted caramel brownies

  1. I have a lot of thoughts.
    1. Ina is a genius. Love that lady.
    2. Salted caramel brownies. Hellllllo lovers!
    3. Love the gratitude challenge! I just started keeping a gratitude list a few days ago (belated resolution) and it really has made a difference in my days. I wish I had started sooner.

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