Salted Caramel Brownies

16 cut espresso brownies topped with gooey caramel on a white background.

5 from 1 vote

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These Salted Caramel Espresso Brownies are made with a gooey caramel layer on top of a fudgy chocolate espresso brownie. They're easy to put together in under an hour and will reward you with the best gooey brownies ever.

Prep Time20

Cook Time30

Total Time50

Course: Cookies, Dessert

Cuisine: Unspecified

Servings:

Calories: 271kcal

Author: Joanne Stekler

Equipment

1 8 or 9 inch square baking pan
parchment paper or foil

Ingredients

Espresso brownies

5 ounces (142 grams) bittersweet or semisweet chocolate I recommend Ghirardelli chocolate
4 ounces (1 stick, 113 grams) unsalted butter plus more for greasing the lined baking pan
1 cup (125 grams) all-purpose flour
¼ cup (20 grams) cocoa powder
1 tablespoon espresso powder
½ teaspoon baking powder
¼ teaspoon salt
1¼ cup (250 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup semisweet or bittersweet chocolate chips

Salted caramel sauce

½ cup heavy cream
2 tablespoons bourbon whiskey optional
1 teaspoon vanilla extract
1 cup (200 grams) granulated sugar
2 ounces (4 tablespoons, 57 grams) unsalted butter, cut into ½ inch cubes and softened
1 teaspoon salt

Instructions

Espresso brownies

Pre-heat your oven to 350℉.
Coarsely chop the chocolate and butter and melt them together in a double boiler or a bowl over a small pot of simmering water. Once nearly melted, remove the bowl from the heat and stir to combine. Set aside briefly to cool.
5 ounces (142 grams) bittersweet or semisweet chocolate, 4 ounces (1 stick, 113 grams) unsalted butter
Line an 8 or 9 inch square baking pan with parchment or aluminum foil, then lightly butter the parchment or foil. Set aside.
Whisk the dry ingredients (flour, cocoa, espresso powder, baking powder, and salt) together in a small bowl.
1 cup (125 grams) all-purpose flour, ¼ cup (20 grams) cocoa powder, 1 tablespoon espresso powder, ½ teaspoon baking powder, ¼ teaspoon salt
Combine the sugar and eggs in the bowl of your stand mixer (or in a large mixing bowl if using a hand mixer or beating by hand). Beat on medium speed until lightened, about 2 to 3 minutes.
1¼ cup (250 grams) granulated sugar, 2 large eggs
Add the vanilla extract and beat another minute.
1 teaspoon vanilla extract
Slowly beat in the melted chocolate and butter. Then add the dry ingredients and mix on low.
Stir in the chocolate chips by hand, then turn the espresso brownie batter out into your prepared pan. Use a spatula to get the brownie batter into the edges and corners of the baking pan, but don't worry about making it perfectly smooth.
½ cup semisweet or bittersweet chocolate chips
Bake the espresso brownies for 28 to 30 minutes until the top is slightly firm and a toothpick inserted into the center comes out clean. Make the salted caramel sauce while the brownies are baking.

Salted caramel sauce

Combine the heavy cream, bourbon (if using), and vanilla in a small pot and heat on low just to warm.
½ cup heavy cream, 2 tablespoons bourbon whiskey, 1 teaspoon vanilla extract
If making wet caramel, add a ¼ cup of water to the sugar in a wide, flat-bottomed pan, and stir until the sugar is moistened. If making dry caramel, just add the sugar to the pan. In either case, heat the sugar on medium-low, swirling the pan around, until the sugar melts and the caramel turns the color of a copper penny.
1 cup (200 grams) granulated sugar
Remove the pan from the heat and add the softened cubes of butter, a few at a time, stirring constantly but carefully so you do not splash yourself with caramel.
2 ounces (4 tablespoons, 57 grams) unsalted butter, cut into ½ inch cubes and softened
Add the warmed cream and vanilla from the pan and stir until mixed well.
Add the salt and stir to mix. Then set the pan aside until the brownies are done.
1 teaspoon salt

Putting it together

When the brownies are done, remove the pan from the oven and put the pan of brownies on a cooling rack. Pour the still-warm salted caramel sauce over top and use a spatula to spread it around.
Let the caramel brownies cool in the pan. Once the pan is no longer hot to touch, you can chill the pan in the fridge or freezer until ready to serve.
To cut, lift the brownies out of the pan and peel away the parchment paper or foil. Cut away the raised edge of the brownies if you like, then cut the brownies into 16 equal squares.

Notes

I find parchment easier to use to line the pan because it doesn't tear or get stuck. You can use binder clips to help secure the parchment, but make sure to remove them before baking.

You can make the salted caramel sauce using either the wet caramel or dry caramel technique. The wet caramel technique is easier but it will take longer, and you want to make the caramel sauce by the time the espresso brownies are done baking.

Chilling makes these caramel brownies easier to cut.

Nutrition