Yes, I do. Always looking out for yummy recipes to share.
Here is another dessert winner from Ina Garten. Rich, moist brownies packed with chocolate chips and coated with salted caramel. Totally swoon inducing.
Salted Caramel Brownies
1/2 pound unsalted butter
8 ounces plus 6 ounces semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules
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 ounces good caramel sauce, such as Fran’s (I used Stonewall Kitchen and decreased the amount of sea salt sprinkled on top)
2 to 3 teaspoons flaked sea salt, such as Maldon
1. Preheat oven to 350℉. Butter and flour a 9 x 13-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. (I did this in the microwave oven). Allow to cool for 15 minutes.
3. 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 (Be sure that the batter is cool otherwise when you add the remaining chocolate chips they will melt. You’ll lose the lovely crunch of chocolate chips in every bite.)
4. In a medium bowl, stir together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture.
5. 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.
6. Spread batter evenly in the prepared pan.
7. Bake for 35 minutes, until a tester comes out clean. Be sure not to overbake the brownies.
8. 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, about 30 seconds. Stir until smooth.
9. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Note: Don’t substitute dulche de leche for true caramel sauce. The milk-based dulche de leche makes it a bit different.
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