Double Chocolate Caramel Brownies

Double Chocolate Caramel Brownies

This is my go-to brownie, extra chocolate-y and turns out every time (though I am no boxed brownie snob!). Rivers of chocolate, chewy with a crispy crust. Does it get better? The complaint I often hear about brownies from scratch is the lack of the crust on top! you just need to beat your step with eggs a bit more to form that meringue layer that rises up.

Makes 8×8″ pan (we cut those into 9 squares)

Brownie Ingredients

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp espresso powder (or instant coffee powder, finely ground, works too!)
  • 1 tsp vanilla extract
  • 2/3 cup mixed chocolate chips and chocolate chunks (usually a mix of bitter and semisweet)
  • Hazelnuts, roughly chopped (optional)

Caramel Ingredients

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  • 1/2 cup white sugar
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • sea salt

 

Directions

  1. Preheat oven to 350F. Grease and flour (with cocoa powder) an 8-inch square pan, Alternatively you can line with parchment paper
  2. Stir in sugar, eggs, and 1 teaspoon vanilla into melted butter. Beat for about 5 minutes
  3. Beat in cocoa, flour, salt, and baking powder. Stir in 3/4 of chocolate and hazelnuts.
  4. Spread batter into prepared pan, sprinkle remaining chocolate and hazelnuts over top evenly. Lightly rap pan to let the chocolate chunks and chips settle into batter
  5. Bake for 25-30 minutes.
  6. To make caramel, bring sugar and 2 Tbsp water to boil on medium heat, stirring occasionally. At boil, turn heat to medium-high and don’t stir! At about 5-8 minutes it will be a deep amber colour, remove from heat and whisk in milk and butter. It will thicken as it cool. Drizzle over brownie as soon as it is removed from oven.
  7. Sprinkle sea salt

 

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