How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Flourless Salted Caramel Brownies?

You need 14 ingredients. The key ingredients include: FOR THE BROWNIES:, 6 Tablespoons Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, 1 Tablespoon Instant Coffee Granules, and more.

Is Flourless Salted Caramel Brownies suitable as baking & desserts?

Yes, Flourless Salted Caramel Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Flourless Salted Caramel Brownies?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flourless Salted Caramel Brownies Recipe

Name: Flourless Salted Caramel Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 6 Tablespoons Unsalted Butter; 1 cup Semi-Sweet Chocolate Chips; 1 Tablespoon Instant Coffee Granules; 2 whole Eggs, Large (room Temperature); 3/4 cups Brown Sugar, Packed; 2 teaspoons Vanilla; 1/4 cups Unsweetened Cocoa Powder; 3 Tablespoons Cornstarch; 1/4 teaspoons Salt; FOR THE FILLING:; 1 cup Store Bought Salted Caramel Sauce (or See Related Link For My Vanilla Bourbon Salted Caramel); FOR THE TOPPING:; 1/2 cups Semi-Sweet Chocolate Chips

1

Preheat oven to 350 F. Prepare an 8x8 baking pan by lining it with a sheet of aluminum foil. Spray generously with cooking spray. Leave a few inches of foil overhang on the sides to allow for easy removal. Set aside.

2

Set a small saucepan over low heat and add butter, chocolate chips, and coffee granules. Stir until the butter and chocolate have fully melted. Remove from heat and set aside to cool slightly.

3

In the bowl of a stand mixer (using the whisk attachment) beat together eggs, sugar, and vanilla extract for 2 minutes. Add melted chocolate mixture and mix thoroughly. Scrape down the bowl.

4

With the mixer on low, add cocoa powder, cornstarch, and salt. Mix until well combined. You may need to scrape down the bowl and mix again.

5

Pour half of the batter into prepared pan, spreading it evenly with a greased spatula. Bake for 10 minutes minutes or until top has just set in the center. Remove from oven. Evenly pour caramel over the brownies. Top with remaining brownie batter (see note). Sprinkle the top with the semi sweet chocolate chips.

6

Bake for 20-30 minutes, or until center is set. Because of the caramel and chocolate chips, you just need to eyeball it. If you use a toothpick, know that you might be hitting a caramel or chocolate chip. Remove from oven and let it cool completely in the pan.

7

Cover with foil and place in the fridge for at least 2 hours, or until the brownies are completely cold. Lift brownies out of the pan using the foil overhang and slice (see note). Serve immediately or enjoy later! Store brownies in an airtight container in the fridge.

8

Notes:

9

1. Topping the caramel with the second layer of brownie batter can be a little tricky. Use a spoon to dollop the batter evenly over the caramel layer. Use your finger to gently spread the batter as best as you can!

10

2. The caramel is sticky and delicious and does tend to stick to the foil. My suggestion for removal: use the foil to remove the brownies from the pan. Flip the brownies over (so the bottom/foil is facing the ceiling) and gently peel off the foil. Then flip them back over and slice and serve!

Flourless Salted Caramel Brownies

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