Salted Caramel Brownies

Photo by Judy O.
Adapted from gather.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gather.qvc.com

Ingredients

  • 2

    Tbsp unsweetened cocoa powder

  • 3/4

    cup all-purpose flour

  • 1/2

    tsp + 1/8 tsp sea salt, divided

  • 1/4

    cup caramel sauce

  • 2

    teaspoons vanilla extract

  • 4

    large eggs

  • 1

    cup white sugar

  • 1

    Tbsp instant espresso coffee granules

  • 4

    oz extra bittersweet chocolate (70% cacao), chopped

  • 6

    oz semisweet chocolate chips

  • 2

    sticks unsalted butter

  • 1

    tsp baking powder

Directions

Position an oven rack in the bottom of the oven and preheat to 350°F. Grease an 8'' x 11.5'' baking pan. Set aside. Whisk together the cocoa powder, flour, 1/2 tsp salt, and baking powder. Set aside. In a large sauce pot, over medium-low heat, melt together the butter, chocolate chips, bittersweet chocolate, and coffee granules, stirring constantly. When chocolate is fully melted, remove the pan from the heat, and whisk in the sugar, eggs, and vanilla until fully incorporated. Add the dry ingredients and whisk again until combined. Pour the batter into the prepared pan. Drizzle caramel sauce all over the surface of the brownie batter and gently swirl the caramel into the batter with a toothpick. Bake for 25–30 minutes. Do not over-bake. Cool the brownies on a cooling rack. Sprinkle the remaining 1/8 tsp of sea salt over the brownies. Cool completely before cutting.

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