I’ve been tinkering with my OWN version of this recipe for awhile now. I am still not 100% comfortable in sharing mine since it’s not “perfect” yet…so in the meantime, I’m sharing Ina’s recipe. Her recipe is foolproof and delicious! I think the caramel is a little sweet (which I’m adjusting in mine) as well as too strong a coffee flavor – but other than that – perfect. After several attempts at changing this myself – I’m wondering if it might be to perfect to improve upon! Ha!
The only thing you MIGHT want to adjust would be the amount of coffee the recipe calls for. Once I have “perfected” the recipe, I’ll post it and update you all… 😉
The picture below is one of my attempts where I baked the caramel IN WITH the brownies, instead of pouring a caramel sauce over the top when they’re done. Still not sure which I prefer the best…
Salted Caramel 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. Also – it is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.