CARAMEL SEA SALT BROWNIES RECIPES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan. 
• 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 (see note below). 
• In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. 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. Spread evenly in the prepared pan. 
• Bake for 35 minutes, until a toothpick comes out clean. 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. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
• Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Steps:

• Preheat the oven to 350° and grease a 9" square baking pan with cooking spray. In a medium saucepan over low heat, melt butter. Remove from heat and let cool for 4 minutes.  Stir in cocoa powder and sugar until combined. Gradually mix in eggs and vanilla until the batter is glossy. In a medium bowl, combine flour and salt. Gradually add mixture to brownie batter, stirring until just combined.  Pour into prepared pan and bake until a toothpick inserted into the center comes out with some brownie crumbs, 35 to 40 minutes. Let brownies cool. In a small saucepan over medium heat, add sugar and water and stir with a wooden spoon to incorporate. Bring to a boil, stirring frequently. Increase heat to medium-high and let go until deeply golden, not stirring, 4 to 5 minutes more.  Turn off heat and stir in butter and cream. Mixture will bubble up so be careful! Let cool slightly in pan, until beginning to thicken, then pour over cooled brownies. Sprinkle generously with sea salt. Allow the caramel sauce to set, at least 20 minutes, before slicing.