Description
Rich and decadent Caramel Mocha and Nutella Brownies featuring a luscious homemade caramel layer, espresso-infused chocolate batter, and creamy Nutella swirls. These brownies combine flavors of coffee, chocolate, caramel, and hazelnut for an indulgent treat perfect for any chocolate lover.
Ingredients
Caramel
- 1/3 cup granulated sugar
- 2 tablespoons salted butter, at room temperature cut into chunks
- 1/4 cup heavy cream
- Pinch of flaky sea salt
Brownie Batter
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 1/2 cups semi-sweet chocolate or milk chocolate chips, divided (1 cup + 1/2 cup)
- 1 cup granulated sugar
- 1 tablespoon instant coffee or espresso powder
- 1 tablespoon Kahlúa (coffee liqueur)
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup Nutella
Instructions
- Make the Caramel: Line a baking sheet with parchment paper. In a large pot over medium heat, cook 1/3 cup granulated sugar, stirring occasionally until the sugar melts and turns a golden caramel color, about 8 minutes. Remove from heat and whisk in 2 tablespoons salted butter until combined. Stir in 1/4 cup heavy cream, then return the pot to medium heat and cook while stirring until caramel thickens and coats the back of a spoon, about 5-8 minutes. Remove from heat and stir in a pinch of flaky sea salt. Pour the caramel onto the parchment paper and freeze for 20 minutes to harden.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper for easy removal.
- Melt Butter and Chocolate: In the microwave, melt 12 tablespoons salted butter and 1 cup chocolate chips together by heating in 30-second intervals and stirring until smooth.
- Combine Wet Ingredients: Stir the sugar, instant coffee/espresso powder, Kahlúa, and vanilla extract into the melted chocolate butter mixture.
- Add Eggs: In a small bowl, whisk the 3 eggs for 1 minute until bubbly. Stir the eggs into the chocolate mixture thoroughly.
- Incorporate Dry Ingredients: Add the flour, cocoa powder, baking powder, and kosher salt to the wet mixture. Stir until just combined. Fold in the remaining 1/2 cup chocolate chips.
- Assemble Brownies: Evenly spread half of the brownie batter into the prepared baking pan. Dollop spoonfuls of Nutella over the batter evenly. Spoon the remaining batter on top and lightly smooth with a spoon; it’s okay if the Nutella is partially exposed.
- Add Caramel Pieces: Remove hardened caramel from the freezer and break or cut into chunks. Press caramel pieces into the brownie batter, using as many as desired.
- Bake: Bake in the preheated oven for 28-30 minutes or until the brownies are just set but still moist.
- Cool and Serve: Allow the brownies to cool in the pan before cutting, or serve warm for an extra gooey experience.
Notes
- Make sure to keep a close eye on the caramel as it cooks to avoid burning the sugar.
- Microwave melting requires stirring at regular intervals to prevent burning.
- You can substitute Kahlúa with another coffee liqueur or omit it for an alcohol-free version.
- Line the pan with parchment paper for easier removal of brownies.
- Brownies are best enjoyed within 3 days stored in an airtight container.
- For a nuttier flavor, sprinkle chopped hazelnuts on top before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
