Ina Garten Salted Caramel Brownies

Ina Garten salted caramel brownies pack 14 ounces of chocolate chips plus unsweetened chocolate into a fudgy batter at approximately 495 calories per bar. Everything comes together in about 75 minutes from Barefoot Contessa Foolproof, so you get 12 thick bars without any fussy decorating.

Ina skips creaming butter and sugar and melts the butter with chocolate instead, which creates a denser, fudgier brownie than the cakey kind. She also stirs the eggs by hand rather than beating them, because too much air makes the top crack and the texture turn cakey.

Nail the cooling step after melting the chocolate and the rest takes care of itself, because hot chocolate poured into raw eggs cooks them instantly. The recipe says to cool to room temperature before combining, and rushing it is the fastest way to ruin the batter.

Source: Barefoot Contessa Foolproof (2012), verified from barefootcontessa.com

Ina Garten Salted Caramel Brownies

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

495

kcal

Total time

1

hour 

15

minutes

Baked at 350 degrees F for 35 minutes, these brownies get a warm caramel drizzle and flaked sea salt the moment they leave the oven. The whole batch makes 12 thick bars, so there is no frosting or layering to slow you down.

Ingredients

• For the brownies:

• 1/2 pound (2 sticks) unsalted butter

• 8 ounces plus 6 ounces semisweet chocolate chips, such as Hershey’s

• 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

• For the topping:

• 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: Set the oven to 350 degrees F, then butter and flour a 9 by 12 by 1 1/2 inch baking pan.
• Melt the chocolate: Combine the butter, 8 ounces of chocolate chips, and the unsweetened chocolate in a bowl set over simmering water until melted.
• Cool the chocolate: Remove the bowl from the heat, then let the mixture cool for 15 minutes.
• Mix the egg mixture: In a large bowl, stir the eggs, coffee granules, vanilla, and sugar together by hand so you do not whip air into the batter.
• Add the chocolate: Stir the cooled chocolate mixture into the egg mixture, then let everything cool to room temperature before adding the dry ingredients.
• Sift the dry ingredients: In a medium bowl, sift together half a cup of flour with the baking powder and kosher salt so they are evenly combined.
• Add the dry ingredients: Stir the sifted dry ingredients into the chocolate batter until just incorporated.
• Toss the remaining chips: In a separate bowl, toss the remaining 6 ounces of chocolate chips with the remaining 2 tablespoons of flour, then fold into the batter.
• Fill the pan: Pour the batter into the prepared pan, then spread it evenly with a spatula.
• Bake: Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
• Add the caramel: While the brownies are still hot, warm the caramel sauce in a microwave until pourable, then drizzle it evenly over the top.
• Add the salt: Sprinkle the flaked sea salt over the caramel, then let the brownies cool completely before cutting into 12 bars.

FAQs

Can I use a different chocolate instead of Hershey’s?

Any semisweet chocolate chips work here, but stick with a brand that melts smoothly, since chips with added stabilizers can seize over the double boiler. Ghirardelli and Guittard both melt clean, and their flavor is a step up from grocery store brands.

For the unsweetened chocolate, look for a bar rather than chips, because unsweetened chips are harder to find and melt unevenly. Baker’s brand works well and comes in pre-scored 1-ounce squares, so measuring out 3 ounces takes no guesswork.

Why does the recipe say to stir and not beat the eggs?

Stirring keeps the eggs from trapping air, which is what makes the brownies dense and fudgy instead of cakey and puffed. A whisk or mixer whips air into the batter, and that air expands in the oven, giving you a lighter texture that cracks on top.

Ina is specific about this step for a reason, since the fudgy texture is the whole point of the recipe. Use a wooden spoon or rubber spatula, and stop stirring once the sugar dissolves and the mixture looks smooth.

What can I use instead of Fran’s caramel sauce?

Store-bought caramel sauce from the ice cream aisle works as long as it pours smoothly when warmed. Trader Joe’s fleur de sel caramel drizzles well, though thicker sauces like dulce de leche need a longer hit in the microwave.

Look for caramel in a jar rather than a squeeze bottle, since jar sauces are richer and hold their shape on top. Heat it just until it flows in a thin stream, because caramel that is too hot soaks into the brownie and disappears.

How do I store salted caramel brownies?

Wrap each bar in plastic wrap and keep at room temperature for up to 3 days, since the caramel and chocolate both stay fudgy. After 3 days, move them to the fridge where they last up to a week.

Bring refrigerated brownies to room temperature for about 15 minutes before eating, because cold caramel turns stiff and the chocolate loses its chew. You can also freeze them for up to 2 months, and they thaw on the counter in about 30 minutes.

Can I make these in a different pan size?

A 9 by 13 inch pan works but makes the brownies thinner, so reduce the bake time to about 25 minutes and check early. Thinner brownies crisp more at the edges, which changes the texture from fudgy to chewy in those outer pieces.

For thicker brownies, use an 8 by 8 inch pan and add 10 minutes to the bake time, since the center takes longer to set. Cut them into 9 squares instead of 12 bars, and expect a denser, more truffle-like bite in the middle.