Salted Caramel Brownies



Have I mentioned before about Ina Garten? Well, I’d be surprised if I haven’t. She is a person who’s name is on my bucket list of people to meet. I just think she is amazing! Great food, phenomenal entertainer, and super thorough with her recipes. This is one of her creations and yet again she has failed to disappoint.


If you look under the description of What We Eat, you will read that we try to eat mostly whole foods and, as much as possible, only a small amount of processed foods. I wish I could say I could fully validate my strong belief in a diet rich in whole foods minus the processed foods, but the truth is I can’t. All I know is the tip of the ice berg. We feel better, have more energy, and get a heck of a lot more nutrients than you would from any food in a bag. But again, our pantry is not without the bags of crackers or bags of cookies. We are human:)


Aside from the health benefits of limiting processed foods, the taste of the homemade versions are just down right tastier…most of the time anyway. These salted caramel brownies definitely take over the box version in my opinion. Ava and Cali both think these are DELICIOUS! Some recipes I will try and substitute out some butter for coconut oil, or add brown rice syrup to replace some sugar, but with these I stick to what Ina says.


Some may wonder what this recipe has to do with autism. I’ll give you an answer…it doesn’t:) It may be hard to believe, but I do still think about other topics than just autism. These brownies are a tasty treat and that’s that:)


Make ‘em yourself and see what you think!


Salted Caramel Brownies

made by Ina Garten


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. Fran’s can be ordered at

It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

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