These Caramel Swirl Espresso Brownies are a decadent treat that marries the boldness of espresso with the rich sweetness of caramel. Perfect for a cozy evening or as a standout dessert for gatherings, they’re a delightful twist on classic brownies.
The backbone of our brownies is butter, giving them a tender, rich texture. We melt it with bittersweet chocolate to infuse deep chocolate notes. The sweetness comes from a mix of granulated sugar and light brown sugar, which adds a hint of molasses flavor. Eggs help bind everything together while giving the brownies a fudgy interior.
Vanilla extract enhances the flavors, while all-purpose flour and unsweetened cocoa powder provide the structure and extra chocolate punch. A pinch of salt balances the sweetness and intensifies the chocolate flavor. Instant espresso powder and brewed espresso bring out the chocolate's complexity and add a coffee kick. The caramel sauce mixed with heavy cream creates a smooth, pourable swirl that caramel lovers will adore. Finally, chopped walnuts are optional, for those who like a nutty crunch.
Pair these brownies with a scoop of vanilla ice cream for a classic touch. They also make a great accompaniment to a glass of cold milk or a warm cup of coffee for an indulgent afternoon snack.
First, preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper to make removing the brownies easier. In a saucepan over low heat, melt the butter and chocolate together, stirring occasionally until smooth. Once melted, take it off the heat and let it cool slightly, so it doesn’t cook the eggs when mixed.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until everything is well combined. Gradually add the cooled chocolate mixture into the egg mixture, stirring constantly to make sure the eggs don’t scramble and everything is smooth.
Next, in a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Over-mixing can lead to tough brownies, so be gentle. Stir in the brewed espresso and walnuts if you're using them, ensuring an even distribution throughout the batter.
Pour the batter into your prepared pan, spreading it evenly. In a small bowl, combine the caramel sauce and heavy cream until smooth and then drizzle this mixture over the brownie batter. Use a knife to swirl the caramel gently into the batter for a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. This indicates they're done but still nice and fudgy. Cool the brownies in the pan on a wire rack before cutting them into squares.
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