SALTED CARAMEL BROWNIES

SALTED CARAMEL BROWNIES image

Yield 24 squares

Number Of Ingredients 12

1/2 pound (2 sticks) unsalted butter
8 oz plus 6 oz Hershey's semisweet chocolate chips
3 oz unsweetened chocolate
3 extra large eggs
1 1/2 tbsp instant coffee granules (such as Nescafe)
1 tbsp pure vanilla extract
1 cup plus 2 tbsp sugar
1/2 cup plus 2 tbsp all-purpose flour, divided
1 1/2 tsp baking powder
1/2 teaspoon kosher salt
5-6 oz good caramel sauce (such as Fran's)
2-3 tsp. flaked sea salt (such as Maldon)

Steps:

1. Butter and flour a 9 x 12 x 1 1/2 in baking pan. 2. Melt the butter, 8 oz of chocolate chips and the unsweetened chocolate together in a double-boiler. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool completely (so as not to melt the chocolate chips in the next step). 3. Preheat the oven to 350F. In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 oz of chocolate chips and the remaining 2 tbsp of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. 4. Bake for 35 minutes until a toothpick comes out clean. Do not overbake! 5. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in the microwave and heat until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut in to 24 squares.