Mocha Caramel Brownies
A mocha-infused brownie with rich caramel swirls, deep cocoa flavor, and just enough espresso to keep your sweet tooth fully caffeinated.
Ingredients
For the Brownies:
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup brewed espresso cooled
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ½ cup dark chocolate chips
For the Caramel Swirl:
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp sea salt
Instructions
- Preheat oven to 350°F (177°C) and line a baking pan with parchment paper.
- Whisk together melted butter, sugar, and brown sugar until smooth.
- Beat in eggs, vanilla, and espresso, mixing until fully combined.
- In a separate bowl, sift flour, cocoa powder, salt, and baking powder.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in dark chocolate chips and pour batter into the prepared pan.
- For the caramel, heat sugar and water in a saucepan over medium heat.
- Cook until the mixture turns deep amber, then slowly stir in heavy cream.
- Remove from heat, add butter and salt, and whisk until smooth.
- Drizzle caramel over brownie batter and swirl it in using a knife.
- Bake for 35 minutes or until the center is just set.
- Let brownies cool completely before cutting (yes, this is torture).
- Slice, serve, and lose all willpower.