12 brownies
DESSERT
Ina Garten Foolproof (p. 216)
Unsalted butter - 2 sticks
Eggs - 3
Semi-sweet chocolate chips - 8 oz
Unsweetened chocolate - 3 oz
Instant coffee granules - 1 1⁄2 tbl
Vanilla - 1 tbl
Sugar - 1 1⁄4 cup
All-purpose flour - 3⁄4 cup
Baking powder - 1 1⁄2 tsp
Kosher salt - 1⁄2 tsp
Good caramel sauce - 6 oz
Sugar - divide 1 cup and 2 tbl
Flour - divide 1/2 cup and 2 tbl
Preheat the oven to 350 degrees. Butter and flour a baking pan.
Melt the butter, 8 oz 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. 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 sea salt. Cool completely and cut into 12 bars.