This post was originally published in 2012 — but in honor of both Super Bowl Sunday and approaching Valentine’s Day, we thought we could use another dose of this yumminess.
I have a soft spot for things that are salty and sweet — especially things that are chocolately, salty and sweet (like my favorite Trader Joe’s candy). So when I spotted this recipe from Ina Garten in Food Network magazine, I couldn’t wait to give it a whirl. It’s from her new cookbook, Barefoot Contessa Foolproof Recipes, which could really be the title of all of her cookbooks. Her recipes never fail. This super rich, moist chocolate brownie would be outstanding on its own. It has a bit of instant coffee in it, which gives it a nice sophistication. Chocolate chips blended in the rich the batter give it a double wallop of goodness. Then, on the top of this magic, you drizzle caramel sauce finished off with a sprinkle of course, high quality sea salt. That touch propels these brownies into the stratosphere. The caramel and the salt are not every day pantry ingredients, but they are worth hunting down and using if you really want to make an impression. I promise you that everyone who you share these with (if you can force yourself to share them) will swoon. Use cautiously as they are hard to have in the house without devouring.
What You Need:
2 sticks of unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips (a little more than one bag)
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (I used decaf 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
2 to 3 teaspoons flaked sea salt
How to Make
1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
2. 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 (very important!).
3. While that mixture is cooling, sift sift together the half cup of flour, the baking powder and salt in a separate bowl, and then add to the cooled down chocolate mixture. 4. In a separate bowl, stir the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour. Add the flour-coated chips to the chocolate mixture. Spread evenly in the prepared pan.
5. Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
6. As soon as the brownies are out of the oven, heat up the jar of caramel sauce (either in the microwave without the lid, or buy running really hot tap water over the whole thing). Make sure it is pourable. Use a spoon to drizzle the caramel evenly over the hot brownies.
7. Sprinkle with the sea salt. Cool completely and cut into 12 bars.