Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
While nothing can quite top the classic homemade brownie, this simple, boxed-mix upgrade comes tantalizingly close. Choose your preferred brownie mix (I’ve tried them all, and they’re all delicious!), and then follow these straightforward adjustments to enhance the taste with minimal extra effort.
Worried about the blend of sweet and savory notes? Start with a light hand on the salt. This delectable, made-ahead chocolate treat might just fool your taste buds into thinking it’s the real deal.
Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
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- 1 (18-oz.) box brownie mix (like Ghirardelli’s Double Chocolate)
- 1/3 cup salted butter, melted
- 1/4 cup freshly brewed hot coffee
- 1 teaspoon vanilla extract
- 1 large egg
- 8 chocolate-dipped sea salt caramels (like Sanders), roughly chopped
- 1/2 teaspoon coarse sea salt
- Jarred salted caramel sauce, for garnish
1 (18-oz.) box brownie mix (like Ghirardelli’s Double Chocolate)
1/3 cup salted butter, melted
1/4 cup freshly brewed hot coffee
1 teaspoon vanilla extract
8 chocolate-dipped sea salt caramels (like Sanders), roughly chopped
1/2 teaspoon coarse sea salt
Jarred salted caramel sauce, for garnish
- Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper, ensuring a 2-inch overhang on all sides. Mix the brownie mix, melted butter, coffee, vanilla, and egg together until thoroughly combined.
- Scatter the batter evenly in the prepared baking dish. Distribute the caramels and coarse sea salt on top.
- Bake in the preheated oven until the brownies are firm, about 40 minutes. Let them cool in the pan for 30 minutes before removing the brownies using the parchment overhang as handles and transferring them to a cutting board.
- Divide into squares and drizzle with salted caramel sauce immediately before serving.
Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper, ensuring a 2-inch overhang on all sides. Mix the brownie mix, melted butter, coffee, vanilla, and egg together until thoroughly combined.
Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
Scatter the batter evenly in the prepared baking dish. Distribute the caramels and coarse sea salt on top.
Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
Bake in the preheated oven until the brownies are firm, about 40 minutes. Let them cool in the pan for 30 minutes before removing the brownies using the parchment overhang as handles and transferring them to a cutting board.
Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
Divide into squares and drizzle with salted caramel sauce immediately before serving.
Victor Protasio; Culinary Artist: Ana Kelly; Prop Designer: Josh Hoggle
