Salted Caramel Brownies

Salted Caramel Brownies requires about 1 hour from start to finish. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 28g of fat, and a total of 422 calories. This recipe serves 12. It works well as an American side dish. A mixture of baking powder, kosher salt, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. 58 people found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. Overall, this recipe earns a not so awesome spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Salted Caramel Brownies Vs Salted Caramel Brownies #LeftoversClub, Salted Caramel Brownies, and Salted Caramel Brownies.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photographs by Steve Giralt Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

 

Step by step:

1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

2. 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).

3. 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.

4. Spread evenly in the prepared pan.

5. Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

6. 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.

7. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.

8. Photographs by Steve Giralt

9. Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Nutrition Information:

covered percent of daily need

 

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