salted caramel brownies, get in my mouth

• 1/2 pound (2 sticks) unsalted butter
• 8 ounces  plus 6 oz Hersheys semisweet chocolate chips
• 3 ounces  unsweetened chocolate
• 3 extra-large eggs
• 1 1/2 tablespoons  instant coffee granules (such as Nescafe)
• 1 tablespoon  pure vanilla extract
• 1 cup  plus 2 tbsp sugar
• 1/2 cup  plus 2 tbsp all-purpose flour, divided
• 1 1/2 teaspoons  baking powder
• 1/2 teaspoon  kosher salt
• 5 - 6 ounces  good caramel sauce (such as Frans)
• 2 - 3 teaspoons  flaked sea salt (such as Maldon)

Directions

1. Heat oven to 350 degrees . Butter and flour a 9 x 12 x 11/2-inch baking pan.

2. Melt 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 eggs, coffee, vanilla and sugar. Stir chocolate mixture into egg mixture and allow to cool to room temperature.

3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to chocolate mixture. Toss remaining 6 oz chocolate chips and remaining 2 tbsp flour in a medium bowl and add to chocolate mixture. Spread evenly in prepared pan.

4. Bake at 350 degrees for 35 minutes, until a toothpick comes out clean. Dont overbake!

5. As soon as brownies are out of oven, place jar of caramel sauce without the lid in a microwave and heat just until its pourable. Stir until smooth. Drizzle caramel evenly over hot brownies and sprinkle with sea salt. Cool completely and cut into 12 bars.

6. Note: It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

from familycircle.com