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Prep Notes (one per line)
Sugar - divide 1 cup and 2 tbl Flour - divide 1/2 cup and 2 tbl — knife confidence is fun, keeping all ten fingers is even better.
Instructions
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, like a cool-headed tyrant of seasoning. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with sea salt. Cool completely and cut into 12 bars.
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