Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years. But seriously – how can you go wrong with 1 pound of butter and 2 pounds of chocolate!?
These brownies are easy to make, and they’re excellent the next day.
- Yields: 1 Jelly Roll Pan (12 x 17) – approximately 40 brownies
- Difficulty: Medium
- Total: 1 hour
- Active: 30 minutes
- 1 pound unsalted organic butter
- 8 oz high quality unsweetened chocolate
- Two 12-ounce bags high quality semisweet chocolate chips – divided
- 7 large organic eggs
- 3 T instant espresso powder
- 2 T real vanilla extract
- 2 1/4 cups sugar
- 1 1/4 cups all-purpose flour – divided (1 cup and 1/4 cup)
- 1 T baking powder
- 1 t salt
- 10 oz high quality caramel (vanilla flavored is recommended)
- Preheat oven to 350 degrees F. Grease a jelly roll pan (12×17″) with butter. You can dust the pan with flour, but I don’t like how it makes the brownies white on the bottom so I use loose cocoa powder instead.
- Melt together the 1 pound of butter, 8 oz of unsweetened chocolate, and one 12 oz bag of semisweet chocolate chips on top of a double boiler. If you don’t have a double boiler, just boil about 3 inches of water in a sauce pan and place a glass or metal bowl (with the butter and chocolate) on top of the pan with boiling water. This will keep the chocolate from burning.
- Once the butter and chocolate is melted, cool slightly. Stir together eggs, espresso, vanilla and sugar. Stir in the warm chocolate and cool to room temperature.
- Stir together 1 cup of flour, baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 oz bag of chocolate chips with the remaining 1/4 cup of flour. Add to the chocolate batter and pour into the prepared pan.
- Warm the caramel in a microwave for 20-30 seconds just so it’s soft and a little oozy. Pour evenly over the brownie mixture. Take a knife and “cut” the caramel into the brownies. Do this by cutting vertically and horizontally through the entire pan. It will create a nice swirl pattern that looks elegant once baked.
- Bake for about 30 minutes, or until a toothpick comes out clean. Do not overbake! Cool thoroughly. You can refrigerate if you like, but just wrapping with plastic wrap is sufficient