JUST KEEPS GETTING BETTER

Outrageous Salted Carmella Brownies
recipe inspired by Ina Garten

 

 

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces bittersweet chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
1/2 cup toasted pecans
1/2 cup homemade caramel sauce (I used this recipe)
1/4 cup Nutella (chocolate hazelnut spread)

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, semi sweet chocolate chips, and bittersweet chocolate on top of a double boiler. Cool slightly.

In another bowl, combine together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
In a small, combine together the flour, baking powder and salt. Add the flour mixture to cooled chocolate mixture a little bit at a time until fully incorporated. Pour into prepared pan.
Bake in the preheated oven for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake because dry brownies are a bad thing!

While brownies are still slightly warm, drizzle the caramel sauce over the top of the brownies. Sprinkle with the toasted pecans and drizzle with the warmed Nutella. Allow to cool to set (your could refrigerate these too) the caramel and Nutella. Cut into squares, serve at room temperature and indulge...