Chocolate Salted Brownies with Caramel Sauce

 I always go to Ina Garten for brownie recipes! Hers are the best!  I don't use a box mix.  It is really just as easy to throw the ingredients in a bowl and mix.  Plus, it is a lot more flavorful and has no preservatives.  You can throw a half a cup of walnuts into this batter if you desire too.  I like the addition of coffee granules, but some don"t so just leave that out if you prefer.  This is hands down the best brownie I have had.  Enjoy!

Chocolate Salted Brownies with Caramel Sauce

Ingredients

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 (optional)

 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

Directions

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.

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.



It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

This recipe is courtesy of Ina Garten.