Salted Caramel Brownies
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
40
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Butter and flour a 9 x 12 x 1 1/2-inch baking pan
3
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water
4
Allow to cool for 15 minutes
5
In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar
6
Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below)
7
In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture
8
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
9
Spread evenly in the prepared pan
10
Bake for 35 minutes, until a toothpick comes out clean
11
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
12
Stir until smooth
13
Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt
14
Cool completely and cut into 12 bars
15
Photographs by Steve Giralt Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust
16
Copyright (c) 2012 by Ina Garten
17
By Arrangement with Clarkson Potter, a division of Random House, Inc
18
For Food Network Magazine