Caramel Brownie with a Fudgy Middle

For Caramel Brownie with a Fudgy Middle, the counter starts with all-purpose flour, cocoa powder, and kosher salt. Portion it for 16 brownies.

Count on 30 minutes of prep, 25 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Coffee Milk Chocolate Brownies

• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter
• 2 ounces milk chocolate chopped [I used Ghirardelli because it’s awesome]
• 1 cup granulated sugar
• 1 tablespoon instant coffee grounds
• 1 tablespoon vanilla extract
• 2 eggs
• 4 ounces milk chocolate chopped
• 1/2 cup caramel sauce If you like to make it homemade, use this Caramel Sauce Recipe!

For the Bailey’s Milk Chocolate Ganache

• 4 1/2 ounces milk chocolate
• 2 tablespoons heavy whipping cream
• 1 tablespoon Baileys Irish Cream
• caramel sauce optional, for topping

How the cooking goes

Make Brownies

1. Warm the oven to 325°F and line a 8×8 baking dish with parchment.
2. Beat together in a medium mixing bowl the flour, cocoa powder and salt. Keep it to one side.
3. For your butter, It helps to cut it into cubes. This is so you can melt butter evenly and quickly! Place butter and 2 ounces chocolate in a microwave safe, large bowl. Microwave in 30 second intervals on high power, stirring after each interval, until chocolate is smooth.
4. Put sugar and instant coffee to the melted chocolate mixture, whisking to combine. Add the vanilla and egg, whisking until completely incorporated and smooth.
5. Stir the cocoa mixture into the chocolate mixture until the mix just comes together. Fold through the remaining chocolate.
6. Pour batter into the prepared pan, smoothing out the batter to the edges with a spatula. Drop dollops of salted caramel into the batter. You did about 16, and then swirl with a bamboo skewer. The caramel should be thick, like cooling lava. If it’s too runny, it may soak into the batter instead of swirling.
7. Oven-bake for 25-30 minutes or until the top is set. Do not overbake. Look for a crackly top and slightly puffed center. The caramel will make it difficult to test doneness, but the edges should be set.

Make the Baileys Milk Chocolate Ganache

1. Warm chocolate and heavy cream in a small microwave-safe bowl in 30 second intervals, stirring between each interval, until mixture is smooth. Stir in the Bailey’s and whisk until the texture looks smooth.

Assemble the Brownies

1. Let brownies cool for 10 minutes before pouring ganache over the top. Smooth the ganache to the edges with an offset spatula.
2. Allow it to cool until it is no longer warm before cutting. This took me 2 hours in the refrigerator and the middles were still not cooled. They taste super amazing no matter what temperature.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Peppermint Brownies with a Fudgy Middle and Amazing Lemon Bars after Supper.