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!
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Ingredients
8ouncesbittersweet chocolate
1/2cupunsalted butter
4largeeggsat room temperature
1cupgranulated sugar
3/4cupdark brown sugar
1tablespooninstant espresso powder
1teaspoonpure vanilla extract
1ΒΌcupunbleached all-purpose flour
1/3cupunsweetened cocoa powder
1/2teaspoonkosher salt
1/2teaspoonbaking powder
1/4cupcaramelhomemade, plus more for serving
1sprinkleflaked sea saltto taste
US Customary - Metric
Instructions
Preheat your oven to 350β (or 180β) 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.