If you love a rich fudge brownie, then these Salted Caramel Brownies and Espresso Ice Cream will fit the bill! Drizzled with a caramel sauce and then sprinkled with sea salt flakes...Oh My Word! 
The chocolate decadence combined with the thin flakes of saltiness, it's a match made in heaven! 
So imagine how excited I was when I knew I was "up" for the dessert at Kyle & Joel's Great 8 dinner party! The "story goes" whoever hosted the previous Great 8 dinner, they most likely are on "dessert duty" at the next one! That's us! Sweeeeeet!
Delivered on our porch was the invitation along with the Ina Garten Barefoot Contessa cookbook, "Foolproof"...the one I needed for my recipe. Kyle cleverly included an added ingredient to get me started...a jar of Fran's Caramel. Yay! I hope I don't have to use it all because I snuck a few spoonfuls as soon as I opened it!
This was the year when the theme of the dinners was "your favorite cookbook (or chef)." Kyle's favorite is, can you guess? The Barefoot Contessa, Ina Garten. Let's face it, doesn't everyone love Ina? (And Jeffrey too of course!) Well then we all know her brownies would be magnificent! And boy are they ever! I love the deep rich chocolatey color of the batter before they go in the oven. I was home alone so I got to lick the spoon...perfect timing! 
Always loving coffee flavored anything, the added goodness of the Espresso Ice Cream on top makes for the perfect dessert!
But don't wait for an occasion! Make them "just because"! Your friends and family will love them! Even if they don't get to lick the spoon!
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Espresso Ice Cream
Ingredients
Salted Caramel Brownies
- 1/2 pound (2 sticks) unsalted butter
- 8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1½ Tablespoons instant coffee granules, such as Nescafé
- 1 Tablespoon pure vanilla extract
- 1 cup plus 2 Tablespoons sugar
- 1/2 cup plus 2 Tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 to 6 ounces good caramel sauce, such as Fran’s
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Espresso Ice Cream
- 3 cups half-and-half
- 6 extra-large egg yolks
- 2/3 cup sugar
- Pinch salt
- 2 1/2 Tablespoons ground espresso coffee beans, decaffeinated or regular
- 1 Tablespoon coffee liqueur, recommended: Kahlua
- 1 teaspoon pure vanilla extract
- 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped
Instructions
Salted Caramel Brownies
- Click here for Ina Garten's step-by-step instructions to make the Salted Caramel Brownies.
Espresso Ice Cream
- Click here for the step-by-step instructions to make Ina Garten's Espresso Ice Cream.
Notes
Gr8 Note:
To cut the perfect squares, I've always loved using a pastry scraper. It doesn't have a heavy handle that bumps against the sides of the pan. Just hold the top rolled handle and cut away! Perfect for breakfast casseroles, quiches and pies, too. But the times I use it most is for dividing the ropes for the Challah or the dough in half for the Chocolate Chip Bread.
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