-
1
Preheat oven to 350 degrees F. Line the bottom and sides of a 9x13-inch baking pan with Reynolds Wrap Aluminum Foil, making sure there is a bit of overhang on all sides.
-
2
Lightly butter the foil.
-
3
Combine butter, sugar, cocoa powder, espresso powder and salt in a large bowl set over a double boiler.
-
4
Stir the mixture occasionally until the butter is completely melted and the mixture is warm to the touch.
-
5
Remove from the heat and let cool slightly.
-
6
Whisk in the eggs, one at a time, and then add in the vanilla.
-
7
Fold in the flour until just combined and then fold in the chopped chocolate.
-
8
Bake the brownies 2530 minutes or until a toothpick inserted into the center comes out clean.
-
9
Cool the brownies in the pan and then use the foil as handles to lift the brownies out of the pan.
-
10
To make the caramel sauce, combine the sugar with 2 tablespoons of water, along with the butter and salt, in a saucepan.
-
11
Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color.
-
12
Remove the pan from the heat and then whisk in the cream, instant espresso and vanilla extract.
-
13
Let the sauce cool to room temperature and then drizzle over the brownies just before serving.
