Salted Caramel Brownies

So about those brownies I mentioned on Monday....  They were awesome.

Last August (like 2011!) I mentioned in a post that I had been attempting various homemade brownie recipes without success.  I was/am shocked by just how difficult making a pan of chocolately chewy and moist brownies can be!  Luckily this recipe makes it much much easier.

Apparently Ina Garten is putting out a new cookbook (yay!) and this is a recipe from it.  On the basis of these brownies alone, I'm thinking I need a new cookbook. :)  The book is called  Foolproof and it is out October 30.  (No one paid me to promote this...in fact if anyone wants to send me this book feel free!)

Brownies are just one of those irresistible type of desserts.  Dense moist chocolate.  Gooey when warm.  Yum.  These are all that plus caramel and sea salt, gah!  I love the combination of salt and sugar....so so good.

image source

Salted Caramel Brownies, from Ina Garten's Foolproof
1/2 lb (2 sticks) unsalted butter
14 oz semi-sweet chocolate chips, divided
3 oz unsweetened chocolate
3 extra-large eggs (or 4 large)
1 1/2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5-6 oz caramel sauce
2-3 teaspoons flaked sea salt

Preheat the oven to 350 F.  Butter and flour a 9 x 13 inch baking pan.

In a glass bowl over a pan of simmering water, melt the butter, 8 oz of the chips and the unsweetened chocolate.  Once melted and combined, remove the glass bowl from the heat and allow it to cool for 15 minutes.

In a large bowl stir together the eggs, coffee, sugar and vanilla.  Once the chocolate has cooled 15 minutes, stir that in as well.  Let stand an additional 15 minutes to bring to room temperature.

Meanwhile in a small bowl mix together the 1/2 cup of flour, baking powder and kosher salt.  Mix this into the room temperature chocolate mixture.  Now put the remaining flour into the small bowl with the remaining chips and toss to coat.  Stir the chips into the batter.

Spread the batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean.  Once the brownies are out of the oven, pour over the caramel sauce and sprinkle on the salt.  (If your sauce is hard to pour heat it in the microwave for a few seconds) Cool completely and Enjoy!