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Brownies with Salted Caramel Sauce

March 31, 2014

recipe by Zest Exciting Food Creations in Indianapolis, photo by Matt Duckor



  • Nonstick vegetable oil spray
  • 1 tablespoon natural unsweetened cocoa powder plus more for pan
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 3 ounces unsweetened chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 2/3 cup all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup bittersweet chocolate chips

Caramel Sauce and Assembly

  • 1/2 cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • Gray sea salt or flaky sea salt (such as Maldon; for serving)

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Preheat oven to 350°. Coat an 8x8x2-inch baking pan with nonstick spray. Dust with cocoa powder, tapping out excess. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.

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Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top.

Bake brownies until a tester inserted into the center comes out with some moist crumbs attached, 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Cut brownies into 16 squares.

Caramel Sauce
Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.

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Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.

Drizzle caramel sauce over brownies and sprinkle with sea salt. DO AHEAD: Brownies can be made 1 day ahead. Cover and keep at room temp-erature. Caramel sauce can be made 1 week ahead. Let cool. Cover and chill. Reheat before using.

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