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1
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
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2
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water.
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3
Allow to cool for 15 minutes.
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4
In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar.
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5
Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
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6
In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture.
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7
Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.
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8
Spread evenly in the prepared pan.
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9
Bake for 35 minutes, until a toothpick comes out clean.
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10
Don't overbake!
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11
As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable.
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12
Stir until smooth.
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13
Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.
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14
Cool completely and cut into 12 bars.
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15
Note: You'll want to find true caramel sauce rather than dulce de leche, which has a lot of milk or cream added.
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16
Fran's can be ordered at franschocolates.com.
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17
It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
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18
Buy the book here.
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19
Photographs by Steve Giralt
