If you follow Home Everyday on Facebook, you’ll know I mentioned last night that I am on the salted caramel bandwagon. After making salted caramel dark chocolate truffles in February, I thought it was time to do something with this flavor combination again.
Leave to to Ina Garten, one of my favorite Food Network chefs, to give me the idea for this month’s Smart Cookie recipe.
The first time I make anything, I typically follow the recipe exactly and then I doctor it up or change what I don’t think my family will like. I do NOT think I will have to do that with this recipe. Everything is perfect. The only suggestion I might make is if you don’t want to make the brownies from scratch, I would say it is ok to use your favorite box mix and then add 3/4 of a cup of chocolate chips. Then, follow the rest of the directions.
Without further ado, here is the recipe or you can click here.
Salted Caramel Brownies
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
2 to 3 teaspoons flaked sea salt
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.
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 bars.
WARNING! MUST HAVE MILK ON HAND! These brownies are tasty and very rich.
For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares.
