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Categories:
butter chocolate chips chocolate eggs coffee granules vanilla sugar flour baking powder kosher salt caramel sauce salt
Viewed: 49 - Published at: 8 years agoIngredients
- 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 granules, such as Nescafe
- 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, such as Fran's
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Method
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch 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 (see note below).
- 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!
- 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.
- Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added.
- Fran's can be ordered at franschocolates.com.
- It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
- Buy the book here.
- Photographs by Steve Giralt
