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If you love chocolate, caramel and salt then you will love Ina's Salted Caramel Brownies and Espresso Ice Cream for a perfect dessert!
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Espresso Ice Cream

Course: Dessert
Author: Debbie


Salted Caramel Brownies

  • ½ pound (2 sticks) unsalted butter
  • 8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 3 extra-large eggs
  • Tablespoons instant coffee granules, such as Nescafé
  • 1 Tablespoon pure vanilla extract
  • 1 cup plus 2 Tablespoons sugar
  • ½ cup plus 2 Tablespoons all-purpose flour, divided
  • 1 ½ teaspoons baking powder
  • ½ 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
  • cup sugar
  • Pinch salt
  • 2 ½ Tablespoons ground espresso coffee beans, decaffeinated or regular
  • 1 Tablespoon coffee liqueur, recommended: Kahlua
  • 1 teaspoon pure vanilla extract
  • 4 ounces (½ cup) chocolate-covered espresso beans, chopped


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.


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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!