What’s more decadent than a brownie?
One drizzled with rich caramel.
Heres everything you better know about baking these mouthwatering treats.
Credit:Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley
Heres what you should probably make it.
confirm you get the chewy caramels, not the hard ones.
If you have a food scale, we recommend using that tomeasure the flour.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Too much flour will make these brownies too dense, so its important to measure it correctly.
Our advice: Its be best to keep your baking plans to yourself until these are ready to serve.
)all-purpose flour
2Tbsp.Dutch-processcocoa
1/4tsp.baking powder
1tsp.kosher salt, divided
1(10.8-oz.)
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Coat parchment with cooking spray.
Melt chocolate:
Place chocolate, butter, and espresso powder in a large microwavable bowl.
Whisk in brown sugar and granulated sugar until well combined, about 30 seconds.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Gradually whisk in eggs and 2 teaspoons of the vanilla until well combined, about 30 seconds.
Gradually fold flour mixture into chocolate mixture just until combined.
Build brownies:
Reserve 1/3 cup caramel mixture in a small, microwaveable bowl.
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Pour remaining caramel mixture evenly over batter in pan.
Top evenly with small dollops of remaining batter, covering as much caramel mixture as possible.
(Batter will not completely cover caramel mixture, but batter will spread in oven.)
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(Caramel mixture will bubble up through batter.)
Let cool in pan on a wire rack 20 minutes.
Drizzle caramel:
Cut into bars using a large, sharp knife.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Microwave reserved caramel on HIGH in 10-second intervals until loosened; drizzle caramel over brownies.
Store leftover brownies in an airtight container for 5 to 7 days.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
