Ingredients
Method
- Prepare the homemade salted caramel.
- Once the caramel is made, divide it into two parts. Pour half into a small baking pan lined with parchment and freeze the other half in a jar.
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch square baking dish with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, whisk the eggs and both sugars for 2-3 minutes, until pale and creamy.
- Add the melted butter, coffee granules, and vanilla to the egg mixture. Mix until combined.
- Slowly fold in the dry ingredients with a rubber spatula until fully incorporated.
- Add the chopped dark chocolate and gently fold into the batter.
- Pour the brownie batter into the prepared baking dish and spread evenly.
- Remove the chilled caramel from the freezer. Use a spoon to dollop it over the brownie batter. Swirl gently with a butter knife to marble the caramel into the brownie batter.
- Bake for 33-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. The caramel should have sunk into the batter.
- Let the brownies cool for 20 minutes before drizzling with the remaining chilled caramel, filling any crevices.
- Chill the brownies for 1 hour, or until the pan is no longer warm. Sprinkle with flaky sea salt before serving.
Nutrition
Notes
These brownies are irresistibly gooey and rich. The added salted caramel is a sweet, salty, indulgent twist that takes your brownie experience to a whole new level. Serve them chilled for a chewy texture and extra gooey caramel pockets!