|½||lb. (2 sticks) unsalted butter|
|8||oz. plus 6 ounces Hershey’s semisweet chocolate chips|
|3||oz. unsweetened chocolate|
|1½||Tbsp. instant coffee granules, such as Nescafé|
|1||Tbsp. pure vanilla extract|
|1||cup plus 2 tablespoons sugar|
|½||cup plus 2 tablespoons all-purpose flour, divided|
|1½||tsp. baking powder|
|½||tsp. kosher salt|
|5 to 6||oz. good caramel sauce, such as Fran’s|
|2 to 3||tsp. flaked sea salt, such as Maldon|
You’ll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added. Fran’s can be ordered at franschocolates.com.
It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
Related article: Ina Garten
This content is from the book Barefoot Contessa Foolproof by Ina Garten.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything