Salted Caramel Mocha Brownies

You must be thinking two things: 1) Where do I get these? and 2) I just gained ten pounds by looking at these. Yeah, I did the same thing.

Everything about these brownies are right. The fudginess, the salt, the caramel... all so cohesive. I'll take a box of them.

Now I just need an espresso to go with!

Ooh... caramel. I have a weakness for caramel. My finger just can't stay out of it.

I forgot to mention that I am part Paula Deen. I like my butter.

And my chocolate...

The batter looks just like melted chocolate itself!

Pre-baked...

And the final, delicious, caramel-y, gooey, fudge-y, salty, caloric, heart attack inducing... product.

Enjoy.

Salted Caramel Mocha Brownies
(Adapted from Crustabakes and Brown Eyed Baker)


Brownies:

7 oz semisweet chocolate, chopped

8 tablespoons unsalted butter, cut in quarters
3 tablespoons cocoa powder
1 1/2 tablespoons espresso
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour 

1. Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil.  Spray the foil with nonstick cooking spray.

2.Add the semisweet chocolate and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth.  Whisk in the cocoa powder and espresso until incorporated.  Set the bowl aside so the mixture can cool slightly. 

3. In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined.  Add the warm chocolate mixture to the egg mixture and whisk to combine.  Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated.

4. Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Pour the caramel over the top of the brownie batter, not completely covering the entire top.  Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack and allow the brownies to cool completely in the pan.

Salted Caramel:

1 cup sugar

6 tablespoons unsalted butter, at room temperature

1 tsp salt

3/4 cup whipping cream

Directions:

1. In a saucepan, heat the sugar over medium-high heat, wisking until completely melted. Continue to cook until the sugar is dark amber in color.

2. Wisk in the salt and the butter, remove from heat once the butter is melted. Add the cream. Wisk until a smooth sauce has formed.

3. Cool for 10 to 15 minutes.