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1
Preheat oven to 350 degrees F. Grease a jelly roll pan (12x17) with butter.
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2
You can dust the pan with flour, but I dont like how it makes the brownies white on the bottom so I use loose cocoa powder instead.
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3
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.
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4
If you dont 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.
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5
This will keep the chocolate from burning.
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6
Once the butter and chocolate is melted, cool slightly.
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7
Stir together eggs, espresso, vanilla and sugar.
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8
Stir in the warm chocolate and cool to room temperature.
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9
Stir together 1 cup of flour, baking powder, and salt.
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10
Add to the cooled chocolate mixture.
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11
Toss the remaining 12 oz bag of chocolate chips with the remaining 1/4 cup of flour.
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12
Add to the chocolate batter and pour into the prepared pan.
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13
Warm the caramel in a microwave for 20-30 seconds just so its soft and a little oozy.
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14
Pour evenly over the brownie mixture.
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15
Take a knife and cut the caramel into the brownies.
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16
Do this by cutting vertically and horizontally through the entire pan.
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17
It will create a nice swirl pattern that looks elegant once baked.
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18
Bake for about 30 minutes, or until a toothpick comes out clean.
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19
Do not overbake!
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20
Cool thoroughly.
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21
You can refrigerate if you like, but just wrapping with plastic wrap is sufficient.
