Salted Caramel Brownies

35 minutes


  • Unsalted butter 2 sticks
  • Semisweet chocolate chips 8 ounces plus 6 ounces
  • Unsweetened chocolate 3 ounces
  • Eggs 3
  • Instant coffee granules 1 1/2 Tablespoons
  • Pure vanilla extract 1 Tablespoon
  • Sugar 1 cup plus 2 Tablespoons
  • All-purpose flour, divided 1 cup plus 2 Tablespoons
  • Baking powder 1 1/2 teaspoons
  • Kosher salt 1/2 tsp
  • Lyons Sea Salt Caramel Sauce 5-6 ounces


  1. Preheat the oven to 350 degrees F. Butter and flour a 9x12x1 1/2 inch baking pan.
  2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a bowl over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
  3. In another bowl, sift together the 1/2 cup flour, the baking powder, and salt and add the chocolate mixture. Toss the remaining 6 ounces of chocolate and the 2 tablespoons of flour in a bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
  4. Bake for 35 minutes. Drizzle Lyons Sea Salted Caramel over the brownies and let cool completely.
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