Sea Salt Caramel Espresso Brownies
Rich, fudgy brownies infused with espresso and studded with swirled caramel. Bittersweet chocolate and dark brown sugar create depth, while a finishing sprinkle of flaked sea salt cuts through the sweetness. Baked until just set with a tender crumb, these are sophisticated enough for entertaining yet simple enough for weeknight indulgence.
Ingredients
- 8 ounces bittersweet chocolate, chopped
- ½ cup unsalted butter
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- ¾ cup dark brown sugar, packed
- 1 tablespoon instant espresso powderbrewed espresso1 tablespoon powder = 1-2 tablespoons cooled liquidflavor
reduce other liquids slightly
- 1 teaspoon pure vanilla extract
- 1 ¼ cup unbleached all-purpose flourgluten-free blend1:1dietarygluten-free
may need slight moisture adjustment
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ cup caramel, homemadestore-bought1:1convenience
quality varies
- flaked sea salt, for serving(optional)
Instructions
- 1
Preheat oven to 350°F and grease and line an 8x8 pan with parchment.
- 2
Melt butter and chocolate together in a saucepan over low heat, stirring often.
- 3
Stir in both sugars and espresso powder, then set aside to cool briefly.
- 4
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- 5
Add eggs and vanilla extract to the chocolate mixture and whisk to combine.
- 6
Fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- 7
Pour batter into prepared pan and spread evenly. Tap pan on counter to settle. Spoon caramel over top and swirl with a knife tip.
- 8
Bake on middle rack for 40 to 50 minutes, checking at 35 minutes, until a tester comes out clean or with only a few crumbs.
- 9
Cool before cutting into 9 or 16 squares.
- 10
Serve with warm caramel drizzle and a sprinkle of flaked sea salt.
Tips
Check brownies starting at 35 minutes as oven temperatures vary. A cake tester or toothpick inserted in the center should come out clean or with only a few crumbs for fudgy texture.
Allow chocolate mixture to cool for a minute after melting to prevent cooking eggs when added.
Good to Know
Cover and refrigerate up to 5 days. Freeze wrapped individually up to 3 months.
Prepare batter up to 2 hours ahead; refrigerate before baking.
Serve at room temperature or slightly warm with caramel and sea salt.
Common Mistakes
Overbake to avoid dense, dry brownies; start checking at 35 minutes.
Skip cooling the chocolate mixture to avoid scrambling eggs.
Overmix batter to avoid tough, cakey texture; fold gently until just combined.
Substitutions
Gluten-Free Swaps
may need slight moisture adjustment
General Alternatives
quality varies
reduce other liquids slightly