Sea Salt Caramel Espresso Brownies

Satisfy your sweet tooth with one of these Sea Salt Caramel Espresso Brownies! Rich chocolate brownies with a hint of espresso are swirled with homemade caramel and sprinkled with flaked sea salt!

Course Desserts & Sweet Treats

Cuisine American

Keyword brownies, caramel, chocolate, dessert, espresso

Prep Time 20

Cook Time 40

Additional Time 10

Total Time 1 10

Servings servings

Calories 511

Author Laurie McNamara

Equipment

USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

8 ounces bittersweet chocolate
1/2 cup unsalted butter
4 large eggs at room temperature
1 cup granulated sugar
3/4 cup dark brown sugar
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
1¼ cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup caramel homemade, plus more for serving
1 sprinkle flaked sea salt to taste

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃) and grease and then line a 8x8 pan with parchement.
In a saue pan, melt butter and chocolate over low heat. Stirring often.
When melted add in both sugars and espresso. Set off to the side to cool for a minute or two.
In a separate bowl, combine flour, cocoa powder, salt and baking powder.
To the pan with the chocolate and sugar, add in the eggs and vanilla extract. Whisk to incorporate.
Add the dry ingredients into th wet, switch over to a rubber spatual and mix to combine.
Pour the brownie batter into the prepared pan and spread it evenly. Tap the pan on the counter to settle it. Spoon caramel over top (I do not measure this) and use the tip of a knife to swirl it into the batter.
Bake the brownies on the middle rack of your preheated oven for 40 to 50 mintues or until a tester comes out clean or with only a few crumbs attached. Note: Every oven is different, so I wouls start checking the brownies at the 35 minute mark by inserting a cake tester (or tooth pick) into the middle.
Allow to cool before cutting into 9 or 16 squares.
Serve with an extra drizzle of warm caramel and a sprinkle of flaky sea salt.

Nutrition