If you are looking for a quick, crowd-pleasing, and decadent dessert for your next gathering (or just to have for yourself) this is THE recipe for you!
Coffee and chocolate go together like peanut butter and jelly. The addition of coffee in the caramel and the batter really deepens the luxurious chocolate taste like no other!
- 2 cups (16 tablespoons) unsalted butter
- 4 ounces milk chocolate, chopped
- 1-1/2 cups granulated sugar
- 2 tablespoons instant coffee
- 1 tablespoon vanilla extract
- 2 tablespoons coffee liqueur (optional)
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup Nutella
- 1-1/2 store-bought or homemade salted caramel sauce (recipe follows)
- 1 cup black coffee
- 1-1/4 cups brown sugar
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon coffee liqueur (optional)
- kosher salt
- To make the caramel, add the coffee and brown sugar to a medium saucepan. Bring to a boil and boil for about 5 minutes or until the mixture has reduced to about 1/3 cup. Slowly add the heavy cream and butter, continually whisking to combine. Bring back to a boil, reduce heat where there is a low boil, and cook for about 5 minutes longer. The sauce should be thickened and coat the back of a spoon. Remove from the heat and stir in the coffee liqueur, if using, and a generous pinch of salt. Set aside.
- To make the brownies, line a 9×13-inch baking dish with parchment paper or foil, letting the edges overhang from the pan to easily lift the brownies out of the pan later. Preheat oven to 350ºF.
- Add the butter and milk chocolate to a microwave-safe mixing bowl. Microwave the mixture in 30 second intervals, stirring after each interval, until smooth and melted about 1-1/2 minutes.
- To the melted chocolate mixture, add the sugar and instant coffee whisking until completely combined. Add in the vanilla, coffee liqueur, and eggs. Whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth being careful not to overmix. It should be very thick.
- Scoop half of the brownie batter into the prepared pan. Dollop teaspoon-sized amounts of Nutella over the batter. Drizzle with 3/4 of the salted caramel sauce (you may need to heat if the caramel is thick). Spoon remaining batter over the top, using a spoon to lightly smooth out the batter. It may not completely cover the Nutella and caramel.
- Bake for about 30-35 minutes or until the brownies are set on top. Remove from the oven and allow to cool. Just before slicing, heat the remaining caramel. Cut the brownies, drizzle with heated caramel, and sprinkle with salt. Enjoy!