This delicious Barefoot Contessa Salted Caramel Brownies recipe is rich, fudgy, and perfectly balanced with gooey caramel and flaky sea salt. It’s an easy, indulgent treat that comes together with simple ingredients like chocolate, butter, and sugar. Perfect for any occasion, these brownies are a must-try for chocolate lovers who enjoy a sweet and salty twist!
Ingredients Needed
- Butter 225g unsalted
- Chocolate 225g Hershey’s semisweet chocolate chips + 170g extra for mix-in
- 85g Unsweetened Chocolate
- 3 Eggs extra-large
- 1½ tbsp Coffee Granules instant
- 1 tbsp Vanilla Extract pure
- 225g Sugar
- 65g Flour + 2 tbsp all-purpose
- 1½ tsp Baking Powder
- ½ tsp Salt kosher
- 140-170g Caramel Sauce good quality
- 2-3 tsp Flaked Sea Salt (e.g., Maldon)
How To Make Salted Caramel Brownies
- Preheat the oven & prepare the pan: Preheat oven to 180°C (350°F). Butter and flour a 23 x 30 x 4cm (9 x 12 x 1½-inch) baking tin.
- Melt the chocolate and butter: In a heatproof bowl set over simmering water, melt the butter, 225g semisweet chocolate chips, and unsweetened chocolate together. Let cool for 15 minutes.
- Mix the wet ingredients: In a large bowl, stir (do not beat) the eggs, coffee granules, vanilla extract, and sugar. Add the melted chocolate mixture and let cool to room temperature.
- Combine the dry ingredients: In another bowl, sift together ½ cup flour, baking powder, and kosher salt. Stir into the chocolate mixture.
- Fold in the chocolate chips: Toss the remaining 170g chocolate chips with 2 tbsp flour, then fold them into the batter.
- Bake the brownies: Spread the batter evenly in the prepared tin and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake!
- Warm the caramel & drizzle: Heat the caramel sauce in the microwave (lid off) until pourable, then stir until smooth. Drizzle evenly over the warm brownies and sprinkle with flaky sea salt.
- Cool & serve: Let the brownies cool completely before slicing into 12 bars. Enjoy!
Recipe Tips
- Melt Chocolate Slowly: Use a heatproof bowl over simmering water and stir gently to prevent burning. Let it cool slightly before mixing with eggs to avoid scrambling them.
- Use Room Temperature Eggs: Cold eggs can cause the batter to seize. Let them sit at room temperature for about 30 minutes before using.
- Don’t Overmix the Batter: Stir just until combined to keep the brownies fudgy. Overmixing can make them dense and dry.
- Check for Doneness Correctly: Insert a toothpick into the center—moist crumbs are okay, but wet batter means it needs more time.
- Add Caramel While Warm: Drizzle caramel over hot brownies so it spreads evenly and soaks slightly for extra richness.
How To Store Leftovers
- Refrigerate: Let the brownies cool completely. Store them in an airtight container in the fridge for up to 5 days to keep them fresh and fudgy.
- Freeze: Wrap brownies tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Facts
- Calories: 410
- Calories from Fat: 180
- Total Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol:30mg
- Sodium: 270mg
- Total Carbohydrates: 53g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 4g
Try More Recipes:
Barefoot Contessa Salted Caramel Brownies
Description
This delicious Barefoot Contessa Salted Caramel Brownies recipe is rich, fudgy, and perfectly balanced with gooey caramel and flaky sea salt. It’s an easy, indulgent treat that comes together with simple ingredients like chocolate, butter, and sugar. Perfect for any occasion, these brownies are a must-try for chocolate lovers who enjoy a sweet and salty twist!
Ingredients
Instructions
- Preheat the oven & prepare the pan: Preheat oven to 180°C (350°F). Butter and flour a 23 x 30 x 4cm (9 x 12 x 1½-inch) baking tin.
- Melt the chocolate and butter: In a heatproof bowl set over simmering water, melt the butter, 225g semisweet chocolate chips, and unsweetened chocolate together. Let cool for 15 minutes.
- Mix the wet ingredients: In a large bowl, stir (do not beat) the eggs, coffee granules, vanilla extract, and sugar. Add the melted chocolate mixture and let cool to room temperature.
- Combine the dry ingredients: In another bowl, sift together ½ cup flour, baking powder, and kosher salt. Stir into the chocolate mixture.
- Fold in the chocolate chips: Toss the remaining 170g chocolate chips with 2 tbsp flour, then fold them into the batter.
- Bake the brownies: Spread the batter evenly in the prepared tin and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake!
- Warm the caramel & drizzle: Heat the caramel sauce in the microwave (lid off) until pourable, then stir until smooth. Drizzle evenly over the warm brownies and sprinkle with flaky sea salt.
- Cool & serve: Let the brownies cool completely before slicing into 12 bars. Enjoy!
Notes
- Melt Chocolate Slowly: Use a heatproof bowl over simmering water and stir gently to prevent burning. Let it cool slightly before mixing with eggs to avoid scrambling them.
- Use Room Temperature Eggs: Cold eggs can cause the batter to seize. Let them sit at room temperature for about 30 minutes before using.
- Don’t Overmix the Batter: Stir just until combined to keep the brownies fudgy. Overmixing can make them dense and dry.
- Check for Doneness Correctly: Insert a toothpick into the center—moist crumbs are okay, but wet batter means it needs more time.
- Add Caramel While Warm: Drizzle caramel over hot brownies so it spreads evenly and soaks slightly for extra richness.
Barefoot Contessa Salted Caramel Brownies