Serves:

Ingredients:

Directions:

Preheat oven to 350 degrees. 

Butter and flour 13x9 inch glass-baking dish.



Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat.



Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, and then flour and stir until just blended. Mix in chocolate chips.



Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35
minutes.

Once the brownies have cooled, drizzle caramel over the tops in a zig-zag pattern. Just before service, top each brownie with a piece or two of fleur
de sel.



Cool on rack. Cut into 16 or 32 pieces

For Caramel:

In a small pot, melt the caramels with the ½ cup evaporated milk. Cool slightly before drizzling – but just enough to drizzle the brownies evenly.