9 servings
YouTube instructional video is at the bottom
What you’ll need
All purpose Flour
Sugar
Baking powder
Salt
Unsweetened cocoa powder
Unsweetened Baking chocolate
Instant coffee
Eggs (Room temp)
Unsalted butter
Heavy cream
Vanilla extract
Butter extract
Tools you’ll need
8 x 8 inch baking pan
Parchment paper
Whisk
Cake sifter or mesh strainer
Making Caramel Sauce
Preheat fire to medium high heat
Note- As caramel cools it will thicken. To bring it back up to it’s desired texture you can heat it in microwave for 20 seconds or add 2 tablespoons of warm heavy cream and stir until combined. Set aside. Also you can make a second batch of caramel to put on top of your brownies once they are done.
Step 1- Add 1 1/4 cups sugar, 1/8 teaspoon salt and 2/3 water. Stir and let simmer for 15 minutes or until mixture reaches an amber color.
Step 2- Add 4 tablespoons butter and stir until butter has melted. Turn fire off and add 2 teaspoons vanilla extract and 1/2 cup heavy cream. Stir until combined and let cool completely.
Brownie batter
Dry ingredients
Step 3- Sift 1 1/4 cups All purpose flour, 1/4 cup unsweetened cocoa powder, 2 teaspoons instant coffee, 1/2 teaspoon baking powder, 1/8 teaspoon salt and 1 2/3 cups sugar into medium sized bowl. Stir all ingredients until combined and set aside.
Wet ingredients
Note- When combining the chocolate mixture with the eggs you will notice that the mixture will start to curdle and separate. Continue to stir and mixture will come together.
Step 4- Melt 2 sticks unsalted butter in microwave on high for 3 minutes or until butter has melted. Break 4 ounces baking chocolate and add into bowl with butter. Let sit for 10 to 15 minutes then stir until combined. Let cool completely.
Step 5- Add 4 large eggs (Room temp), 2 teaspoons vanilla extract and 1 teaspoon butter extract. Stir with whisk until combined
Combining ingredients and final preparation of batter
Step 6- Pour wet ingredients into dry ingredients. Stir until combined. If batter is too thick add 1 egg (Room temp) and 2 tablespoons melted unsalted butter. Stir until combined and set aside.
Baking brownies
Notes- Tooth pick inserted should come out wet as we are making fudge brownies of course. For best results, let cool overnight so flavors can settle and increase. Make sure you remove parchment paper from the brownies once you flip them.
Step 7- Lightly butter the bottom and sides of baking pan and add parchment paper into pan. To make parchment paper fit into pan, cut corners of parchment paper until you reach inside of baking pan.
Preheat oven to 325 degrees
Step 8- Add prepared brownie batter into baking pan. Spread batter around baking pan with the back of a spoon. From there shake pan slightly. Add caramel sauce on top of brownie batter and create a swirl pattern using a spatula to allow caramel sauce to combine with the batter.
Step 8- Place into a preheated 325 degree oven for 35 minutes. After 35 minutes remove brownie out of oven. Let cool for 5 hours or overnight before removing out of pan.
Step 10 (Optional)- Place brownie on to serving dish. Make another batch of caramel and once it has cooled, pour it on top of brownie. Let set for 10 minutes before serving.
YouTube instructional video
