Ina Garten’s Salted Caramel Brownies are a luscious twist on the classic chocolate brownie, combining fudgy texture with the irresistible allure of homemade salted caramel. This recipe works beautifully because it balances deep, rich chocolate flavor with the buttery sweetness of caramel and a hint of sea salt, creating a perfect harmony of sweet and salty that delights every bite.
Ingredients
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup homemade or store-bought salted caramel sauce (see note below)
- Flaky sea salt, for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Melt chocolate and butter: In a medium heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
- Mix sugar and eggs: In a large bowl, whisk together the sugar and eggs until glossy and well combined, about 2 minutes. Stir in the vanilla extract.
- Combine chocolate mixture: Slowly pour the melted chocolate and butter mixture into the egg mixture, folding gently until fully incorporated.
- Add dry ingredients: Sift the flour and kosher salt over the wet ingredients. Fold the flour mixture in gently until just combined—do not overmix to keep brownies tender.
- Layer batter and caramel: Pour half of the brownie batter into the prepared pan and spread evenly. Carefully spoon the salted caramel sauce over the batter, spreading it in an even layer but leaving a small border around the edges.
- Top with remaining batter: Spoon the remaining brownie batter over the caramel layer and spread gently to cover. It’s okay if some caramel peeks through.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. The brownies should be fudgy but set.
- Cool and salt: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, sprinkle the top with flaky sea salt to enhance the salted caramel flavor.
- Slice and serve: Use the parchment overhang to lift the brownies from the pan. Cut into squares and serve. These brownies are best enjoyed at room temperature.
Tips
- Salted caramel options: If you prefer, use a good-quality store-bought salted caramel sauce to save time, but homemade caramel (made with sugar, butter, cream, and sea salt) gives the best flavor and texture contrast.
- Chocolate choice matters: Use high-quality bittersweet or semisweet chocolate with at least 60% cocoa for a rich, deep flavor. Avoid chocolate chips as they contain stabilizers that may affect melting.
- Don’t overbake: Brownies continue to cook slightly as they cool. Check for doneness at 35 minutes to avoid drying them out; they should be fudgy and moist inside.
- Storage tips: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture.
Serving Suggestions
Ina Garten’s salted caramel brownies are decadent on their own but can be elevated with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a special occasion, drizzle extra warm salted caramel sauce on top and garnish with toasted nuts like pecans or walnuts. These brownies also pair wonderfully with a cup of strong coffee or a glass of cold milk to balance the richness.
Variations
To customize this recipe, try adding chopped toasted nuts such as pecans, walnuts, or hazelnuts into the batter for added crunch. For a more intense chocolate experience, swirl in some melted dark chocolate or chocolate ganache on top before baking. If you prefer a fruitier note, sprinkle a few fresh raspberries or dried cherries on the caramel layer before topping with batter. For those who love spice, a pinch of cayenne pepper or cinnamon in the batter adds a subtle kick that complements the caramel beautifully.
Storage and Reheating
Store cooled salted caramel brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 7 days, tightly wrapped to prevent drying out. If frozen, wrap tightly in plastic wrap and then foil; freeze for up to 3 months. To thaw, place in the refrigerator overnight and bring to room temperature before serving.
Reheat brownies gently in a microwave for 10–15 seconds to soften, or warm in a low oven (300°F/150°C) for 5–7 minutes. Avoid overheating to keep the brownies fudgy and prevent the caramel from hardening too much.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added kosher salt in the batter to avoid over-salting. Using salted butter may slightly alter the flavor balance, but it can still work well.
How do I make homemade salted caramel sauce for this recipe?
To make salted caramel, melt 1 cup granulated sugar over medium heat until it turns amber. Carefully stir in 6 tablespoons butter until melted, then slowly whisk in 1/2 cup heavy cream. Remove from heat and stir in 1 teaspoon flaky sea salt. Let cool before using.
Why are my brownies too cakey or dry?
Overmixing the batter after adding flour or baking too long can cause cakey or dry brownies. Fold the flour gently and check for doneness early. Also, ensure you measure flour correctly by spooning and leveling rather than scooping.
Can I make these brownies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend that measures 1:1 for regular flour. Make sure your caramel and chocolate are gluten-free as well.
Is it necessary to line the pan with parchment paper?
While not mandatory, lining the pan with parchment paper makes removing the brownies much easier and prevents sticking. It also helps achieve clean, neat edges when slicing.
Can I prepare the batter ahead of time?
You can prepare the batter and layer it with caramel in the pan a few hours ahead, then refrigerate until ready to bake. Bring the pan to room temperature before baking and add a few extra minutes to the baking time if baking cold batter.
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