Ingredients
1cupunsalted butter
12ozsem-isweet chocolate chips,divided
3ozunsweetened chocolate
3large eggs
1tbspinstant espresso
1tbspvanilla extract
1cupsugar
¾cupflour,divided
1½tspbaking powder
½tspkosher salt
11ozwrapped caramels,unwrapped
2tbspmilk
2tspflake salt
Preparation
Preheat oven to 350 degrees F and line a 9×13-inch pan with parchment paper.
In a large microwave-safe bowl add the butter, ½ of the semisweet chips, unsweetened chocolate together in the microwave in 30-second increments until fully melted and mixed. Let it cool.
Gradually add eggs, instant espresso, vanilla and sugar into a separate bowl and whisk well.
Add ½ 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 and sprinkle with salt.
