Salted caramel brownies (Photo: Shawanda Mason)

There aren’t too many things better than a warm, fudgy brownie topped with ice cream. A few years ago, I vowed to never make boxed brownies again because I’d made these bourbon brownies. They were so chocolaty and decadent, I just couldn’t imagine making boxed brownies again. Of course, I have made brownies from a box since then because they’re convenient. Even though I enjoy the ease of my boxed brownies they simply don’t come close to the taste of a homemade brownie—trust me.

This recipe originated from one of my favorites, Ina Garten aka Barefoot Contessa. Her bookFoolproof” has lots of little gems inside from simple and delicious recipes to tips on entertaining. I didn’t always love Barefoot Contessa and I’m actually not sure why. But she’s become one of my favorites to watch on the Food Network. Did you know you can catch old episodes of Barefoot Contessa on Hulu now? To me, shows like that never grow old because the recipes have lasting power. During one of Ina’s fancy dinner party episodes, she made salted caramel brownies and I’m pretty sure I was drooling as I watched. I knew I had to recreate them and so here we are today.



  • 1/2 pound (2 sticks) unsalted butter
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  • 8 ounces plus 6 ounces semisweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 3 extra-large eggs
  • 1½ tablespoons instant coffee granules, such as Nescafé
  • 1 tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 1½ teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 to 6 ounces caramel sauce, such as Smuckers
  • 2 to 3 teaspoons flaked sea salt, such as Maldon


Salted caramel brownies (Photo: Shawanda Mason)

Heat oven to 350 degrees. Butter and flour a baking dish.

Melt butter, 8-ounces of chocolate chip and the unsweetened chocolate in a double boiler. Do this by placing a medium sized bowl over simmering water, allowing the butter and chocolate to melt. Cool for 15 minutes.

In a large bowl, stir the eggs, coffee, vanilla and sugar. Then add the chocolate mixture to the egg mixture. Let it cool to room temperature.

In a medium bowl, sift a half-cup of flour, baking powder and salt—then 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. This helps the chocolate chips not sink to the bottom of the brownies.

Spread the brownie batter evenly into the prepared baking dish.

Bake for 35 minutes or until a toothpick comes out clean. Be very careful not to over-bake.

When the brownies are out of the oven, warm up your caramel sauce. Most brands (I used Smuckers), you can place the entire jar (minus the lid) in the microwave. Heat it up until it’s pourable; stir until smooth.

Drizzle the caramel evenly over the warm brownies then sprinkle with flaky salt. When ready, cut into squares and enjoy.

Salted caramel brownies (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat. Drink. Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not or its employees.