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- 1 cup unsalted butter - 1 1/4 cups granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 3/4 cup all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 tablespoon instant coffee granules - 1/2 cup semisweet chocolate chips - 1/2 cup salted caramel sauce - Sea salt flakes for garnish The unsalted butter gives the brownies a rich flavor and smooth texture. Using both granulated and brown sugar adds depth to the sweetness. The large eggs help bind the ingredients together while adding moisture. Vanilla extract enhances the overall taste, making it more inviting. Cocoa powder is the heart of brownies, providing that deep, chocolatey flavor. All-purpose flour helps create the structure. Baking powder ensures the brownies rise and remain soft. Salt balances the sweetness and enhances all flavors. Instant coffee granules give these brownies their mocha kick. They boost the chocolate flavor without making the brownies taste like coffee. Semisweet chocolate chips add extra chocolatey goodness, making each bite a delight. The salted caramel sauce is what makes these brownies truly special. It creates a sweet and salty experience that is hard to resist. For a dairy-free version, swap unsalted butter with coconut oil or a vegan butter substitute. Use a plant-based milk alternative in place of eggs, such as flaxseed meal or applesauce. If you want a gluten-free option, replace all-purpose flour with almond flour or a gluten-free flour blend. For a lower-sugar treat, try using a sugar substitute that measures cup-for-cup like erythritol or monk fruit sweetener. These substitutions allow everyone to enjoy these delicious brownies while meeting their dietary needs. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking pan. Lightly grease it or line it with parchment paper. This helps the brownies come out easily later. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it’s melted, remove it from the heat. Stir in 1 1/4 cups of granulated sugar and 1 cup of packed brown sugar. Mix well until it’s smooth. Now, add 4 large eggs one at a time. Stir well after each egg. Add 1 teaspoon of vanilla extract next. In another bowl, whisk together 3/4 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of instant coffee granules. Gradually add this dry mix into the wet ingredients, stirring gently. Don’t overmix! Finally, fold in 1/2 cup of semisweet chocolate chips. Pour half of the brownie batter into the prepared pan. Spread it out evenly using a spatula. Drizzle half of the salted caramel sauce over this layer. Then, carefully pour the rest of the brownie batter on top. Use the spatula again to spread it evenly. With a knife, make swirls between the layers. This creates a lovely marbled effect. Finish by drizzling the remaining salted caramel sauce over the top. Sprinkle sea salt flakes generously on the surface for that perfect salty touch. Place the pan in the preheated oven and bake for 25-30 minutes. Check if it’s done by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once done, let the brownies cool in the pan for at least 15 minutes. This helps them set. After cooling, slice into squares and enjoy! To get brownies that are rich and fudgy, use less flour. Stick to 3/4 cup. This keeps the brownies moist. It helps to avoid overmixing too. Mix just until you see no flour. Bake them until a toothpick shows moist crumbs. This gives a gooey center. Remember, the brownies will continue to cook a bit after you take them out. If you want a strong coffee taste, use fresh coffee beans. Grind them right before use. You can also double the amount of instant coffee granules. If you love mocha, try adding a splash of brewed coffee. This makes the flavor pop. Pairing the coffee with chocolate brings out its richness. If your brownies turn out dry, you may have overbaked them. Keep a close eye on baking time. If they look set, take them out. For brownies that are too gooey, they might need more time in the oven. Use a toothpick to check. If it comes out too wet, bake a few more minutes. Lastly, if they stick to the pan, always grease or line it with parchment. This step is key for easy removal. Pro Tips Use High-Quality Ingredients: The flavor of your brownies greatly depends on the quality of your cocoa powder and chocolate chips. Opt for high-quality brands for the best results. Don't Overbake: Keep an eye on your brownies while baking. They should be taken out when a toothpick inserted comes out with a few moist crumbs. This ensures they remain fudgy and decadent. Let Them Cool: Allow the brownies to cool in the pan for at least 15 minutes before slicing. This helps them set and makes cutting easier without crumbling. Experiment with Flavors: Feel free to add nuts, or different types of chocolate, or even a hint of orange zest for a unique twist on classic brownie flavors. {{image_4}} To make gluten-free salted caramel mocha brownies, swap the all-purpose flour for gluten-free flour. Look for a blend that works well in baking. This change keeps the texture rich and fudgy while allowing those with gluten sensitivities to enjoy these treats. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use dairy-free butter and substitute the chocolate chips for a dairy-free kind. This way, you still get rich flavors without any animal products. You can enhance your brownies by adding nuts. Chopped walnuts or pecans add a nice crunch. If you want more flavor, try adding a teaspoon of almond extract or a pinch of cinnamon. These additions pair well with chocolate and caramel, creating a unique twist on the classic recipe. To keep your salted caramel mocha brownies fresh, store them in an airtight container. This helps prevent drying out. You can stack the brownies with layers of parchment paper between them. This keeps them from sticking together. Keep them at room temperature for up to three days. If you want to store them longer, consider freezing. Freezing brownies is easy and keeps them fresh for a long time. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies into a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy them, simply thaw at room temperature. To reheat your brownies, use the microwave for a quick fix. Heat them for about 10-15 seconds. This warms them without drying them out. If you prefer the oven, preheat it to 350°F (175°C). Place the brownies on a baking sheet and warm them for about 5-10 minutes. The goal is to get them soft and gooey again, just like when they were fresh. If you don’t have instant coffee, use espresso powder. It gives a rich flavor. You could also use brewed coffee, but reduce the liquid in the recipe. A strong coffee will work best to keep the mocha taste. The brownies are done when a toothpick comes out with a few moist crumbs. Bake them for about 25-30 minutes. Keep an eye on them as ovens may vary. If the toothpick has wet batter, give them more time. Absolutely! Homemade salted caramel sauce adds a personal touch. Just make sure it is thick enough to swirl into the brownie batter. It should pour easily, but not be too runny. Leftover brownies last up to five days when stored in an airtight container. For longer storage, freeze them. They will keep well for about three months in the freezer. Just thaw and enjoy! In this blog post, we explored the key ingredients and steps for making delicious salted caramel mocha brownies. I shared tips for achieving a fudgy texture and variations for different diets. You can easily adapt the recipe to suit your tastes or needs. Remember, baking is all about practice. Don't be afraid to experiment. Enjoy your creations, and savor each bite of your homemade brownies. Happy baking!

Decadent Salted Caramel Mocha Brownies

Rich and fudgy brownies with a delightful salted caramel and mocha flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1.25 cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 0.5 cup semisweet chocolate chips
  • 0.5 cup salted caramel sauce
  • to taste sea salt flakes for garnish

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper to ensure easy removal of the brownies later.
  • In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove the saucepan from the heat and immediately stir in the granulated sugar and packed brown sugar until thoroughly blended and combined.
  • Add the eggs to the mixture one at a time, ensuring to mix well after each addition to create a smooth batter. Stir in the vanilla extract until evenly incorporated.
  • In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, and instant coffee granules until evenly mixed. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined; be careful not to overmix.
  • Gently fold in the semisweet chocolate chips, making sure they are evenly distributed throughout the batter. Pour half of the brownie batter into the prepared baking pan, using a spatula to spread it into an even layer.
  • Drizzle half of the salted caramel sauce over the first layer of batter. Carefully pour the remaining brownie batter on top, using a spatula to spread it evenly. With a knife, swirl the two layers of batter together to create a marbled effect.
  • Finish by drizzling the remaining salted caramel sauce over the top of the brownie batter. For garnishing, sprinkle sea salt flakes generously across the surface.
  • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Once finished baking, allow the brownies to cool in the pan for at least 15 minutes before slicing them into squares for serving.

Notes

For an elegant presentation, serve the brownies on a rustic wooden platter, drizzling a bit more salted caramel sauce over the top and dusting with a light sprinkle of sea salt to highlight the decadent flavors.
Keyword brownies, caramel, chocolate, dessert, mocha