Oh these are good. They are adapted from the Barefoot Contessa Foolproof book and were a hit. We served small bites as they are pretty rich but they would also be heavenly served slightly warmed with ice cream.
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
1 1/2 tablespoons instant coffee or espresso granules
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
2 to 3 teaspoons flaked sea salt, such as Maldon
Preheat the oven to 350 degrees F.
Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
- Melt 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl in the microwave, stirring every 45 second – 1 minute until smooth.
- Melt the butter in the microwave and then add into the chocolate mixture, stirring to combine. Set aside and 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.
- 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 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. (It is very important to allow the mixture to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.)
- Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the 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.
Tip: Refrigerating the brownies before cutting them will make them easier to serve!
Note: You’ll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added.