If you love the combination of chocolate, caramel, and salt, this Ina Garten Salted Caramel Brownie recipe is a must make.
I love chocolate, and I love the combination of salt and caramel. When I saw Ina Garten’s recipe for Salted Caramel Brownies, I knew I had to try it for my Cooking with Ina series.
I served these one night when all my kids were over for dinner, and everyone loved them. They were rich, fudgy, and delicious.
They also had the perfect ratio of caramel and salt.
Can I make them gluten free?
Yes, these are delicious gluten free. I used Bob’s Red Mill 1 to 1 Gluten Free Flour blend and it worked great. You will also need to be sure that your caramel is gluten free. Most caramel sauces are gluten free, but always read labels to be sure.
What I Changed
The original Ina Garten Salted Caramel Brownie recipe instructs you to melt the chocolate in a double boiler on the stove. I melted it in the microwave at 50% power, stirring every 30 seconds, and it worked fine.
Ina Garten’s recipe calls for a high-quality caramel sauce that doesn’t not contain milk. In other words, it is an authentic caramel sauce, not dulce de leche.
I could not find a nonmilk caramel sauce at the stores in my area, so I used Ghirardelli caramel sauce, and it worked great. However, Ina would probably not approve of my substitution.
Ingredients
- butter
- Semi-sweet chocolate chips
- unsweetened chocolate
- eggs
- instant coffee granules
- vanilla extract
- sugar
- flour or Bob’s Red Mill 1 to 1 Gluten Free blend for gf version
- baking powder
- 1/2 teaspoon salt
- caramel sauce or caramel, see note in the recipe
- flaked sea salt
Ina Garten Salted Caramel Brownie Recipe
This recipe is the perfect combination of chocolate, salt, and caramel.
Ingredients
- 1 cup butter
- 14 ounces semi sweet chocolate chips, (divided 8 ounces and 6 ounces)
- 3 ounces unsweetened chocolate
- 3 eggs
- 1 1/2 tablespoons instant coffee granules
- 1 tablespoon vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons flour or Bob's Red Mill 1 to 1 Gluten Free blend for gf version
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces caramel sauce, see note below
- 2 teaspoons flaked sea salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x12 or similar pan. Set aside.
- In a microwave-safe bowl, melt butter, 8 ounces of chocolate chips, and unsweetened chocolate by cooking at 50% power for 30 seconds, stir, and repeat until melted.
- Let the chocolate cool for 15 minutes.
- In a bowl, combine 1/2 cup flour, baking powder, and salt. Set aside.
- In a large bowl, stir together eggs, coffee granules, vanilla, and sugar.
- Stir the chocolate mixture into the egg mixture.
- Add flour mixture to chocolate mixture and stir until combined.
- In a bowl toss the remaining 6 ounces of chocolate chips with remaining 2 tablespoons of flour. Stir them into the batter. Tossing the chips with flour helps the texture of the brownies.
- Cook for 32-35 minutes. Do not overbake.
- As soon as the brownies are removed from the oven, drizzle caramel over brownies.
- Sprinkle with salt.
- Cool and cut into squares.
Notes
The original recipe has you melt the chocolate in a double boiler on the stove. I melted it in the microwave at 50% power, stirring every 30 seconds, and it worked fine.
Ina Garten's recipe calls for a high-quality caramel sauce that doesn't not contain milk. In other words, it is a true caramel sauce, not dulce de leche. I could not find a nonmilk caramel sauce at the stores in my area, so I used Ghirardelli caramel sauce, and it worked great.
For the gluten free version, I tested the recipe with Bob's Red Mill 1 to 1 Gluten Free Blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 325Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 70mgSodium: 556mgCarbohydrates: 28gFiber: 3gSugar: 23gProtein: 4g
Nutritional values are approximate and aren't always accurate.
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