Whoever first paired caramel and salt together is genius- and then you add chocolate to the mix, and WOW!! These salted caramel brownies from Ina Garten are super-fudgy and delicious! (Side note- I think the espresso powder is optional. It enhances the chocolate flavor, but I'm sure these would be just fine without it, if you prefer).
SALTED CARAMEL BROWNIES
Yield: 12 large bars
Ingredients:
1/2 pound (2 sticks)
unsalted butter
14 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 teaspoons instant coffee granules or espresso powder
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
6 ounces caramel sauce (I used Smuckers)
2 to 3 teaspoons flaked sea salt
14 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 teaspoons instant coffee granules or espresso powder
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
6 ounces caramel sauce (I used Smuckers)
2 to 3 teaspoons flaked sea salt
Instructions:
Preheat
the oven to 350 degrees F. Butter and flour a 9 x 13 baking pan.
Melt the butter, 8 ounces 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 (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. NOTE: It is very important to allow the batter to cool before adding the next chocolate chips, or they will melt.
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. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake. (Mine only took 28 minutes on convection bake).
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 flaked sea salt. Cool completely and cut into 12 bars.
Melt the butter, 8 ounces 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 (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. NOTE: It is very important to allow the batter to cool before adding the next chocolate chips, or they will melt.
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. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don't overbake. (Mine only took 28 minutes on convection bake).
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 flaked sea salt. Cool completely and cut into 12 bars.
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