Salted Caramel & Espresso Chocolate Brownies
Appleton Monthly Magazine
Decadent and not overly sweet.
These brownies have both a pop of espresso and a swirl of gooey caramel.
Ingredients
- 1 egg yolk
- 2 eggs
- 1 c. white sugar
- ½ t. kosher salt
- 3 Tbls. canola oil
- 1-1/2 sticks butter
- ½ c. white sugar
- ½ c. cocoa powder
- 2 t. espresso powder
- 1 c. unbleached all-purpose white flour
- ½ t. baking powder
- ¼ c. Heath bits
- ½ c. chocolate chunks (or Ghirardelli dark chocolate chips)
- flaky sea salt
Caramel Sauce
- 12 Kraft caramels
- 1 Tbls. milk
Instructions
Preheat oven to 350 degrees.
Line an 8 x 8-inch pan with parchment papers and grease lightly.
In a large bowl, using a wire whisk, mix eggs, egg yolk, 1 cup white sugar, salt and canola oil.
In a small saucepan, melt butter. Stir in ½ cup white sugar, cocoa powder and espresso powder until sugar is dissolved. Remove from heat and let cool for a few minutes.
Slowly drizzle chocolate mixture into egg mixture while whisking to incorporate without cooking eggs. Once chocolate mixture is mixed in, slowly stir in dry ingredients.
When flour is almost incorporated, add health bits and chocolate chunks or chips. DO NOT OVER MIX!
Caramel Sauce: Unwrap caramels and place in a small microwave safe bowl. Add 1 tablespoon milk. Microwave on high for 60 seconds. Stop and stir after 30 seconds. Set aside.
Pour brownie batter into prepared pan and drizzle with caramel sauce.
Bake for 30 to 40 minutes (30 minutes will provide a fudgy brownie texture while a baking longer will provide a more cake-like texture).
Remove pan from oven when done and sprinkle with flaky sea salt. Let cool and cut into squares.
NOTE: Makes 16 brownies.