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Salted Caramel Brownies

Salted Caramel Brownies

Nutrition Facts
  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 35 mins at 350°F
  • Serving Size: large brownies
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by 7 people
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  • 1/2 pound (2 sticks) unsalted butter
  • 8 ounces plus 6 oz Hersheys 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 tbsp sugar
  • 1/2 cup plus 2 tbsp all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 -6 ounces good caramel sauce (such as Frans)
  • 2 -3 teaspoons flaked sea salt (such as Maldon)


  1. Heat oven to 350 degrees . Butter and flour a 9 x 12 x 11/2-inch baking pan.
  2. Melt butter, 8 oz 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 eggs, coffee, vanilla and sugar. Stir chocolate mixture into egg mixture and allow to cool to room temperature.
  3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to chocolate mixture. Toss remaining 6 oz chocolate chips and remaining 2 tbsp flour in a medium bowl and add to chocolate mixture. Spread evenly in prepared pan.
  4. Bake at 350 degrees for 35 minutes, until a toothpick comes out clean. Dont overbake!
  5. As soon as brownies are out of oven, place jar of caramel sauce without the lid in a microwave and heat just until its pourable. Stir until smooth. Drizzle caramel evenly over hot brownies and sprinkle with sea salt. Cool completely and cut into 12 bars.
  6. Note: It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.