Step 1
|
Preheat your oven to 350 degrees. Line a 9x13 baking pan with nonstick foil. |
Step 2
|
In microwave, melt butter, ONLY 8 ounces of the
semisweet chocolate chips and chopped unsweetened chocolate in the bowl. Stir smooth and set aside to
cool for 15 minutes. |
Step 3
|
In
a large mixing bowl, stir together the eggs, sugar and
vanilla. Pour the melted chocolate mixture into the egg mixture and
stir to combine. Cool to room temperature. |
Step 4
|
In
a medium mixing bowl, combine ½ cup of the flour, baking powder and
kosher salt. Stir with a spoon, then sift over the egg/chocolate
mixture. Stir to combine. |
Step 5
|
In
a small bowl, toss the remaining 2 tbsp of all-purpose flour with the
remaining 6 ounces of the semisweet chocolate chips. Stir into the
brownie batter. Scrape the batter into the baking pan. |
Step 6
|
Bake
for 30 to 35 minutes, until a toothpick or cake tester inserted in the
middle comes out clean. As soon as the brownies come out of the oven,
heat the caramel sauce in a microwave-safe container just until warm
enough to pour. Drizzle over the top of the brownies, then sprinkle with
the sea salt flakes. Let cool to room temperature, then cut! Sprinkle with pecans! | | | | |
1 comment:
These look yummy! We had such good food on our Supe Bowl party. I would love it if you would bring these over to What'd You Do This Weekend on the Tumbleweed Contessa.
http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-first-ever/
I think these would be great for Valentine's too!
Thanks for sharing, Linda.
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