Homemade Brownies with Salty Caramel Ice Cream

Back in 2008, my grandmother gave me a copy of  my hometown Junior League cookbook, Taste of Georgia. It was first printed in 1977, and is still a go-to all these years later.  These are some good Southern brownies, that pair perfectly with Ice Cream. I had some Salty Caramel on hand from, Jeni's, so I couldn't resist topping them with a scoop. You can go ahead and add this recipe to your favorites, you won't regret it.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 1 Cup of Softened Butter (and a little to grease the pan)
  • 6 Ounces of Semisweet Chocolate Chips, Melted (I use Trader Joe’s)
  • 1 ½ Cups (Heaping) of All Purpose Flour
  • 2 Cups of Sugar
  • 4 Eggs
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon of Salt


  1. Sift the flour, salt, and baking powder until fine (two times should be good), then set aside.
  2. Cream the butter and gradually add the sugar. Cream until light and fluffy. Next, add the eggs, one at a time. Mix well.
  3. Combine the melted chocolate and vanilla extract with the butter mixture. 
  4. Slowly add the flour mixture to wet ingredients. Mix until fully combined.
  5. Pour into a 9x13 greased pan, and bake at 350 degrees for 25 minutes. 
  6. Serve warm with Salty Caramel Ice Cream from Jeni's.