Our Top Pick in Cookbooks for December is Ina Garten's Barefoot Contessa Foolproof, with nearly 100 recipes that are "pure Ina: inspiring, totally trustworthy, confidence-building, packed with full-page photos and generously seasoned with tips for getting everything planned, prepped and plated."
Barefoot Contessa Foolproof is also one of our Top 10 Cookbooks of 2012! Who else is making these brownies tonight?
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note).
In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. 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. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
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. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Note: It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
Happy Thanksgiving, readers! Our Cookbook of the Month, naturally, is Sam Sifton's "charming, absolutely essential manual," Thanksgiving: How to Cook It Well.
If, by chance, your preparations aren't going very well—or if you simply need a great last-minute recipe for cranberry sauce—here's a little help from Sam Sifton.
Science! Sometimes it’s helpful. So is spice. Some like a clove or two added to their cranberry sauce. (I am not one of them.) Others, a whisper of ginger and a small handful of nuts, for texture. Of this, I approve.
2. Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add zest, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool.
3. Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.