If you’re looking for a rich, chocolate brownie recipe – you’ve come to the right place.  These brownies are made from scratch, and are going to satisfy even your most intense craving for chocolate.  I’ve also included two bonus features: chocolate chips and salted caramel sauce.  Boom.  

chocolate chip brownies with salted caramel sauce | a flavor journalConsidering my last dessert recipe came from a box, I needed to get back to my norm and make something from scratch.  I don’t bake brownies very often, so they seemed like the perfect candidate.  🙂

Brownies come in all shapes, sizes, textures, and flavors.  One of the beautiful things about them is that you can find nearly any recipe to fit your desires.  

chocolate chip brownies with salted caramel sauce | a flavor journalI’ve read that for fudge-y, gooey brownies, you are to use melted chocolate in the recipe.  For more cake-like brownies, cocoa powder is the better option.  However, no matter which direction you choose to go, quality of chocolate (and other ingredients) always plays a major role.

chocolate chip brownies with salted caramel sauce | a flavor journalTalking about high quality ingredients makes me think of Ina Garten (whom I do adore).  She always uses top-notch ingredients for her recipes, but she is super lucky that they are so readily available for her.  “Oh, looks like we need fresh lobster from the ocean outside of my window, and angel tears for this one.  Luckily, I have both of those on hand.”  (That one always get me … mainly because it’s truuuuuuuue.)

But seriously, use good cocoa.  Or good chocolate.  That’s the star player in your brownie recipe, so don’t half-ass it.  In fact, here is Ina Garten’s recipe for brownies using melted chocolate.  

chocolate chip brownies with salted caramel sauce | a flavor journalFor the chocolate chip brownies with salted caramel sauce, it’s actually pretty basic!  Follow the brownie recipe, mix everything together with love, fold in chocolate chips, and bake.  Then … okay, here’s the catch.  If you want to get serious with the caramel sauce, I totally support you.  It doesn’t seem that difficult to make some from scratch, and here’s a link to a recipe!  I, however, wanted to keep it fairly simple.  I used soft candy caramel pieces and melted them down with a couple of tablespoons of half and half.  It’s easy, it’s creamy and it’s delicious.  

chocolate chip brownies with salted caramel sauce | a flavor journalDrizzle the salted caramel sauce directly onto the brownies, then sprinkle the end product with flaky sea salt (see picture below).   Now you’ve got yourself your own batch of chocolate chip brownies with salted caramel sauce.

chocolate chip brownies with salted caramel sauce | a flavor journal

They’re beautiful, they’re rich, and very decadent.  I hope you love them!

rich, decadent coca brownies stuffed with chocolate chips and topped with melted salted caramel sauce. | chocolate chip brownies with salted caramel sauce | a flavor journal

[my additional tips!]:

Actual Prep / cook time:  45 minutes

Clean-up difficulty:  2 

Overall difficulty to make:  2

Overall satisfaction:  9

Price range?  This dish is under $5 for 16 brownies!

What I would change next time?  Possibly leaving out the chocolate chips, but I wasn’t mad that they were there!

For your own version, I recommend:.

  • Adding nuts instead of chocolate chips, if you want to cut down on the chocolate factor.
  • Omitting an extra ingredient all together.  Or adding nuts on top of the salted caramel!

© 2016 : a flavor journal : by sara alvord
chocolate chip brownies with salted caramel sauce
Serves 12
rich, decadent coca brownies stuffed with chocolate chips and topped with melted salted caramel sauce. | chocolate chip brownies with salted caramel sauce | a flavor journal
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Prep Time
5 min
Cook Time
20 min
Total Time
45 min
Prep Time
5 min
Cook Time
20 min
Total Time
45 min
for brownies
  1. 1 1/2 sticks melted butter
  2. 1 large egg
  3. 2 tsp. vanilla
  4. 1 cup sugar
  5. 1/2 cup brown sugar
  6. 1/2 tsp. salt
  7. 3/4 cup cocoa
  8. 1/2 cup flour
  9. 1/2 cup semisweet chocolate chips
for salted caramel sauce
  1. 10 pieces soft candy caramel
  2. 2 Tbsp. half and half
  3. 1 pinch - 1 tsp. flaky sea salt (use the amount you prefer! I used about 1 tsp.)
for brownies
  1. Turn on your oven to 350 degrees.
  2. Line an 8x8 baking pan with parchment paper, so there are flaps of parchment paper coming off two opposing sides of the pan. This makes it easy to lift the brownies out of the pan after they are done baking.
  3. Sift the cocoa powder and flour together into a medium-sized bowl, then set aside.
  4. In a large bowl, whisk together the melted butter, sugars, egg, vanilla and salt. Whisk until very smooth, about 2 minutes.
  5. Slowly add about 1/3 of the cocoa and flour mixture into the large bowl full of liquid ingredients. Use a large spoon to gently mix it. Repeat this step twice more, until all of the dry ingredients are fully mixed in. You'll want a thick, creamy, smooth consistency before going forward. Once this consistency is achieved, about 1-2 minutes of stirring, fold the chocolate chips into the batter.
  6. Pour the brownie batter directly onto the parchment paper in your 8x8 pan. Try to evenly distribute it throughout the pan, so you'll have less "spreading" to do.
  7. Once the entire batter is in, use the back of your large spoon you used for mixing everything, and spread the batter evenly so it will bake evenly!
  8. Bake for 35-40 minutes. Use a toothpick to test the center of the brownies after 35 minutes. If it comes out with liquid batter on the end, bake for a few minutes longer.
for salted caramel sauce
  1. Heat a small sauce pan over low heat.
  2. Add caramel candies and allow to melt slightly, about 3 minutes.
  3. Even if candies haven't melted much, add half and half. Stir together until fully melted, about 3-4 minutes.
for end result
  1. Using a small spoon, drizzle the salted caramel sauce directly onto the brownies. I used a diagonal motion while doing this. Sprinkle desired amount of flaky sea salt directly onto the sauce.
  2. Cut the brownies in half vertically, then cut each half vertically in half. Repeat horizontally, making sixteen squares.
  3. Serve warm, or refrigerate for a couple of days in an airtight container.
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