Description
A rich, multi-layered dessert featuring a deep espresso-infused chocolate base and a gooey, buttery caramel topping. Perfect for coffee lovers seeking a decadent treat.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 8 oz dark chocolate (60% cocoa), chopped
- 1.5 cups brown sugar
- 2 tbsp espresso powder
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- 1/2 tsp sea salt
- 1/2 cup granulated sugar (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tbsp butter (for caramel)
Instructions
- Preheat oven to 325F (160C) and line an 8×8 inch pan with parchment paper.
- Melt the butter and dark chocolate together until smooth.
- Whisk in brown sugar and espresso powder until combined.
- Beat in eggs one by one until the batter is glossy.
- Fold in the flour and sea salt gently with a spatula.
- Pour batter into pan and bake for 25-30 minutes.
- While baking, simmer granulated sugar, heavy cream, and butter in a pan until thickened into caramel.
- Pour caramel over the warm brownies and swirl with a knife.
- Cool for 10 minutes, then refrigerate for 2 hours before slicing.