I try to make it a rule not to buy specialty ingredients for a single recipe, especially if it’s a rather expensive ingredient. But sometimes you stumble across a recipe that makes you forget your guiding baking principles. For this recipe, that ingredient was a $9 jar of flaked sea salt. It was worth it given that these brownies fall squarely in the “to die for” category of baked goods, and I think the salt makes a difference—it has just the right flavor and just the right balance of bitterness that having salt on your brownies tastes wonderfully intentional rather than a terrible baking error. I’ve made these brownies twice now: once for a department potluck and once for a small dinner with friends. They were a hit both times—in fact, the second time, our party of four managed to kill half the pan in a single sitting.
These are a grown-up brownie. By that, I don’t mean that kids won’t like them, but I do mean that they hit a very different note than your typical brownie. These are a rich, fudgy brownie with a dark, deep chocolate flavor that is brought out by the coffee called for in the recipe. (Okay, I admit it. I also bought instant coffee just to make these brownies. I regret nothing.) The addition of both the caramel and the salt help to really bring out the bitter flavor in the chocolate, which means that if you are a fan of dark chocolate, you’ll probably also be a fan of these brownies. This a dessert for people who really love chocolate and for people who shy-away from overly sweet things. The basic brownie recipe from the back of the King Arthur flour bag is still my go-to, but these brownies are running a very close second.
Now that I have a 9$ jar of specialty salt sitting in the cupboard, every time I think about baking now I wonder: should I make the brownies? I will, of course, keep making these brownies because they are fantastic. But if you’ve got any other recipes or recommended uses for flaked sea salt, I’m eager to hear them!
Salted Caramel Brownies (Adapted from The Barefoot Contessa)
Note: This recipe makes a 9×13″ pan of brownies, which can be cut into 12 generous slices or 24 smaller servings, making this a good recipe to make when baking for a crowd. My flaked sea salt had some very big flakes in it, so I crushed it between my fingers a bit while I was sprinkling it on the brownies.
- 2 sticks (1/2 lb) unsalted butter
- 8 oz plus 6 oz Hershey’s semisweet chocolate chips
- 3 oz unsweetened chocolate
- 3 eggs
- 1 1/2 tbsp instant coffee granules
- 1 tbsp vanilla
- 1 c plus 2 tbsp sugar
- 1/2 c plus 2 tbsp all-purpose flour, divided
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 5-6 oz of caramel sauce
- 2-3 tsp flaked sea salt
- Preheat the oven to 350 degrees F and grease and 9×13” baking pan.
- Melt the butter, 8 oz of chocolate chips, and the unsweetened chocolate together in a medium saucepan over low heat, stirring frequently to prevent burning. When the mixture is completely melted and smooth, remove from the heat and set aside to cool.
- While the chocolate cools, stir together the eggs, coffee, vanilla, and sugar in a large mixing bowl using a wooden spoon or rubber spatula. In a separate bowl, whisk together the 1/2 c of flour, baking powder, and salt.
- Stir the chocolate mixture into the egg mixture. Then stir in the flour mixture. With both steps, stir just long enough to fully combine the ingredients. Coat the remaining chocolate chips with the reserved 2 tbsp of flour and then add them to the batter. Spread the batter evenly in the pan.
- Bake for 35 minutes, until a toothpick comes out clean.
- As soon as the brownies are out of the oven, warm the caramel sauce until it’s a consistency that will allow for drizzling. Drizzle the caramel over the brownies (be generous!) and then sprinkle with sea salt, crushing the salt between your fingers a bit if there are very large flakes. Allow the brownies to cool completely before cutting.