Ingredients

The following ingredients have 12 Servings
  • 1 cup unsalted butter
  • 12 ounces semisweet chocolate chips (divided)
  • 3 ounces unsweetened chocolate
  • 3 large eggs
  • 1 tablespoon instant espresso
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 3/4 cup flour (divided)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 11 ounces wrapped caramels (unwrapped)
  • 2 tablespoons milk
  • 2 teaspoons flake salt

Instruction

  • Preheat oven to 350 degrees and line a 9x13 pan with parchment paper.
  • In a large microwave safe bowl add the butter, half the semisweet chips, unsweetened chocolate together in the microwave in 30 second increments until fully melted and mixed.
  • Let cool while (in a separate bowl) you add eggs, instant espresso, vanilla and sugar into a bowl and whisk well.
  • Add 1/2 cup flour, baking powder and salt and combine with the the cooled chocolate mixture.
  • Mix the remaining 6 ounces of chocolate chips the rest of the flour in a small bowl and add the chips to the chocolate batter.
  • Add milk to the caramels and microwave in 30 second increments until melted and fully whisked together.
  • Add half the batter to the pan, pour over half the caramel in a thin pour, then top with remaining brownie batter.
  • Bake for 35 minutes, then remove from the oven, drizzle the rest of the caramel over it (you may need to melt again in the microwave) and sprinkle with salt.