Sunday, February 3, 2013


Adapted from Ina’s Salted Caramel Brownies

  • 1 cup (2 sticks) unsalted butter
  • 14oz semisweet chocolate chips
  • 3oz unsweetened chocolate, chopped
  • 3 extra-large eggs
  • 1 tablespoon vanilla extract
  • 1 cup + 2 tbsp sugar
  • ½ cup + 2 tbsp all-purpose flour, divided (I used Cup4cup flour to make these gluten free)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 5 to 6oz good caramel sauce -PAMPERED CHEF!!!
  • 2 teaspoons flaked sea salt (such as Maldon)


Step 1
Preheat your oven to 350 degrees. Line a 9x13 baking pan with nonstick foil.
Step 2
In microwave, melt butter,  ONLY 8 ounces of the semisweet chocolate chips and chopped unsweetened chocolate in the bowl.  Stir smooth and set aside to cool for 15 minutes.
Step 3
In a large mixing bowl, stir together the eggs, sugar and vanilla. Pour the melted chocolate mixture into the egg mixture and stir to combine. Cool to room temperature.
Step 4
In a medium mixing bowl, combine ½ cup of the flour, baking powder and kosher salt. Stir with a spoon, then sift over the egg/chocolate mixture. Stir to combine.
Step 5
In a small bowl, toss the remaining 2 tbsp of all-purpose flour with the remaining 6 ounces of the semisweet chocolate chips. Stir into the brownie batter. Scrape the batter into the baking pan.
Step 6
Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the middle comes out clean. As soon as the brownies come out of the oven, heat the caramel sauce in a microwave-safe container just until warm enough to pour. Drizzle over the top of the brownies, then sprinkle with the sea salt flakes. Let cool to room temperature, then cut!  Sprinkle with pecans!

1 comment:

Lita said...

These look yummy! We had such good food on our Supe Bowl party. I would love it if you would bring these over to What'd You Do This Weekend on the Tumbleweed Contessa.

I think these would be great for Valentine's too!

Thanks for sharing, Linda.

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