Gooey…decadent…yum! This treat is everything a Caramel Brownie should be. The chocolate brownie layer is enhanced by the addition of espresso, the hazelnuts add a bit of crunch to the soft texture and the melted caramel candy is loosened with cream that makes it ooey gooey goodness. You can of course make caramel from scratch if you’d like; just be careful not to burn the sugar or yourself.
I love when the sliced brownie sits on the plate for a bit and the caramel begins to naturally ooze out. It tells me to grab a glass of cold milk and enjoy. These would be great served at parties, to indulge on during a relaxing night in, sold at bake sales and even makes a wonderful “thinking about you” gift.
- 1 cup unsalted butter, sliced
- 12 oz bittersweet chocolate, chopped
- 1/2 tsp ground espresso
- 1 1/2 cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 11 oz chewy caramel candies
- 1/4 cup heavy cream
- 1 1/2 cups hazelnuts, chopped
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F and coat a foil-lined 9"x13" baking pan with nonstick spray; make sure to leave an overhang of foil. Set aside.
- Using a double-boiler, melt the butter and bittersweet chocolate making sure to stir constantly with a rubber spatula. Stir in the espresso.
- Whisk in the sugar, eggs and vanilla extract until the smooth and shiny.
- Using a spatula, fold in the flour and salt just until combined.
- Pour half the batter into the prepared pan and bake for 20 minutes. Remove the brownie from the oven and cool on a metal rack for 30 minutes.
- Meanwhile, melt the caramel candies and cream in a metal pot on medium heat; stir constantly to prevent burning.
- Sprinkle half the hazelnuts on the baked brownie layer, pour the melted caramel evenly over the nuts and finish by pouring the remaining brownie batter on top and evening the surface with a spatula. Sprinkle the remaining hazelnuts over the top along with the chocolate chips.
- Bake for 20 minutes. Transfer the brownies to a metal rack to cool completely in the pan. Once cooled, use the foil overhang to lift from the pan; slice into 24 squares and serve.
Adapted from Annie Eats