Categories: Desserts
Ingredients
- 1/2 lb 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
- 1 tbsp pure vanilla extract
- 1 cup plus 2 tbsp sugar
- 1/2 cup plus 2 tbsp flour, divided
- 1 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 5-6 oz good caramel sauce
- 2-3 tsp flaked sea salt
Directions
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Preheat oven to 350. Butter and flour a 9×12×1 1/2-inch baking pan.
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Melt the butter, 8 oz of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temp.
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In a medium bow, 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.
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Bake for 35 minutes, until a toothpick comes out clean.
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As soon as the brownies are out of the oven, place the jar of caramel sauce without a lid in a microwave and heat just 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 into 12 bars.