Espresso Brownies

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⅔ cup flour
½ tsp salt
½ tsp baking powder
6 oz chopped chocolate (semi or bitter)
1 stick butter
2 tsp espresso powder
¾ cup sugar
¼ cup brown sugar
3 eggs
1 tsp vanilla
1 cup salted caramel sauce
Ice cream, optional
Chocolate covered espresso beans


1. Preheat oven to 350 degrees. Prepare 8 inch square pan by buttering over all. Cut parchment to the width of the pan and keep the sides long to help release from the pan. Butter the parchment.
2. Combine flour, salt and baking powder in a small bowl and whisk.
3. Combine chocolate and butter in a stainless bowl over a simmering pan of water. Add espresso powder and whisk occasionally until melted.
4. Whisk in sugars and beat well. Add eggs one at a time until incorporated. Add the vanilla.
5. Add flour and stir until just mixed.
6. Pour into a prepared pan and bake for 10 minutes. Pour in caramel sauce and push around batter with a skewer. Bake for an additional 30 – 40 minutes or until set. Cool. On the sides of the pan without parchment run a knife around edge. Gently lift out the brownies and cut into squares or triangles. Serve with ice cream drizzled with caramel and chocolate covered espresso beans scattered about.

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