Salted Caramel Brownies
  • 1 cup butter (2 sticks)
  • 14 oz. semisweet chocolate chips (about 2 and ⅓ cups)
  • 3 oz. unsweetened chocolate
  • 3 large eggs
  • 1½ tbsp. instant coffee granules
  • 1 tbsp. vanilla extract
  • 1 cup, plus 2 tbsp. granulated sugar
  • ½ cup, plus 2 tbsp. AP flour, divided
  • 1½ tsp. baking powder
  • ½ tsp. kosher salt
  • 5-6 oz. caramel bits (such as Kraft’s)
  • 1-2 tbsp. half and half or milk
  • flaked sea salt, such as Maldon
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9x12x1½-inch baking pan.
  3. In a heat-proof bowl set over a sauce pan of simmering water, melt together butter, 8 oz. of the chocolate chips, and the unsweetened chocolate. Allow chocolate to cool for at least 15 minutes off of the heat.
  4. In a large bowl, stir eggs, coffee, vanilla and sugar together. No not beat the mix, just stir.
  5. Stir the the chocolate into egg mixture and let cool to room temperature.
  6. In a medium bowl, whisk together ½ cup flour, baking powder, and kosher salt. Mix into chocolate mixture.
  7. Toss the remaining 2 tablespoons of flour with the remainder of the chocolate chips. Once the batter mixture is at room temperature stir in the chocolate chips. Spread the batter in the pan.
  8. Bake for 35 minutes. A toothpick pressed in the center should come out clean.
  9. In a microwave safe bowl, add caramel candies and 1 tablespoon of half n’ half or milk. Gradually melt the caramel in the microwave in 15-20 second intervals being very careful it doesn’t burn. Repeat until caramel is melted, using the extra tablespoon of half n’ half or milk if needed.
  10. Once the brownies come out of oven, drizzle the caramel over the hot brownies an sprinkle with the flaked sea salt. Let the brownies cool completely before cutting.
Recipe by 2 Sisters 2 Cities at