Chocolate Brownie with Caramel Sauce

Ingredients:

For the brownies:

• 250 g butter
• 250 g and 200 g of semi-sweet chocolate
• 100 g unsweetened chocolate
• 3 very large eggs
• 1.5 tbsp. instant coffee
• 1 tbsp vanilla extract
• 1 tbsp and 2 tbsp sugar
• 0.5 cup plus 2 tablespoons premium flour
• 1.5 tsp baking powder
• 0.5 tsp coarse salt

For decoration:

• 80 - 100 gr. caramel sauce
• 2-3 tsp sea salt flakes

Preparation:

1. Preheat oven to 180°C. Grease and flour a 20 x 30 cm baking pan and line it with 2 overlapping strips of parchment paper, allowing the paper to extend over the edges of the pan.
   
   Melt the butter, 250g of chocolate, and unsweetened chocolate together in a medium bowl over a double boiler. Let cool for 15 minutes. In a large bowl, stir (without whisking) the eggs, coffee, vanilla, and sugar. Stir the chocolate and egg mixtures together and let cool to room temperature.
2. In a medium bowl, combine 0.5 cups of flour, baking powder, and salt, and fold into the chocolate mixture. Place the remaining 200 grams of chocolate and 2 tablespoons of flour in the bowl and fold into the chocolate mixture. Spread the batter evenly in the prepared pan.
   
   Bake for 35 minutes, until a toothpick inserted into the pan comes out clean. Don't overbake!
   
   As soon as you remove the brownies from the oven, microwave the unlidded jar of caramel sauce until the sauce is pourable. Stir it. Drizzle the hot brownies evenly with caramel and sprinkle with sea salt. Cool completely and cut into 12 oblongs.
   
   Recipe Fudge Brownie.