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To make these salted caramel mocha brownies, gather the following ingredients: - 1 cup unsalted butter - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 tablespoon instant coffee granules - 1/2 cup chocolate chips - 1/2 cup salted caramel sauce (store-bought or homemade) - Sea salt for garnish You can easily swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - Try using almond flour instead of all-purpose flour for a gluten-free version. - If you don’t have instant coffee, brew a strong coffee and use 1/4 cup in the batter. You will need a few tools to make these brownies: - 9x13 inch baking pan - Parchment paper - Medium saucepan - Mixing bowls - Whisk and spatula - Toothpick or knife for swirling Having these items ready will make your baking process smooth and fun! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x13 inch baking pan. Line it with parchment paper. Leave some overhang on the sides. This helps you lift out the brownies later. Set the pan aside as you make the batter. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it is melted, take it off the heat. Stir in 1 cup of granulated sugar and 1 cup of brown sugar. Make sure they blend well. Next, add 4 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 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. Make sure they are well mixed. Gradually add this dry mix to your wet mix. Stir until just combined; don’t overmix. Finally, fold in 1/2 cup of chocolate chips for extra richness. Pour half of the brownie batter into your prepared pan. Spread it evenly with a spatula. Drizzle half of the 1/2 cup of salted caramel sauce over this layer. Spoon the remaining batter on top and spread it gently. Drizzle the rest of the caramel sauce on top. Use a toothpick or knife to swirl the caramel into the batter. This creates a beautiful marbled effect. Now, it’s time to bake. Place the pan in the oven and bake for 25-30 minutes. Check with a toothpick. It should come out with a few moist crumbs. Once done, let the brownies cool in the pan for at least 15 minutes. Use the parchment paper overhang to lift them out. Transfer to a wire rack to cool completely. After cooling, cut into squares and sprinkle with sea salt for a tasty finish. To bake your brownies just right, keep an eye on the time. Bake them for 25 to 30 minutes. Check with a toothpick. If it comes out with a few moist crumbs, you're golden. If it comes out clean, they might be overbaked. Let them cool in the pan for 15 minutes. This helps them set up nicely. You can make these brownies even better! Add nuts like walnuts or pecans for a crunchy texture. You could also mix in some white chocolate chips for extra sweetness. For a fun twist, try adding a bit of mint extract. It pairs well with mocha flavors. Just remember to keep your additions balanced. Too much can overwhelm the brownie. One common mistake is overmixing the batter. This can lead to tough brownies, and nobody wants that! Mix just until the ingredients combine. Another pitfall is not using parchment paper. It makes removing the brownies so much easier. Lastly, don’t skip the sea salt on top. It enhances the flavor of the caramel and chocolate, making every bite a treat! Pro Tips Use Fresh Coffee Granules: For a more robust coffee flavor, use freshly ground coffee beans instead of instant coffee granules. Chill the Caramel Sauce: If using homemade caramel, let it cool completely before drizzling to prevent it from sinking into the batter. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. This will ensure your brownies remain fudgy and tender. Experiment with Toppings: Feel free to add nuts or additional chocolate chips on top before baking for added texture and flavor. {{image_2}} You can change the flavor of these brownies easily. Swap the cocoa powder for white chocolate for a sweet twist. Mix in peppermint extract for a festive touch. You can also add espresso powder for a stronger coffee flavor. Want more texture? Add in crushed cookies or candy bars. If you need gluten-free brownies, use almond or coconut flour instead of all-purpose flour. For a vegan option, replace the eggs with flax eggs or applesauce. Use plant-based butter and dairy-free chocolate chips. This way, you keep the rich taste without animal products. Nuts add a nice crunch to your brownies. Try walnuts or pecans for a classic touch. You can also sprinkle toppings like shredded coconut or crushed pretzels on top. For a fun finish, drizzle melted chocolate over the cooled brownies. It makes them look fancy and taste even better! To keep your salted caramel mocha brownies fresh, store them in an airtight container. This helps prevent them from drying out. You can also layer them with parchment paper. This will keep the brownies from sticking together. If you want, you can wrap them tightly in plastic wrap before placing them in the container. When stored properly, these brownies can last up to one week at room temperature. If you keep them in the fridge, they may last up to two weeks. Just remember that cold storage can alter their texture. For the best taste and texture, enjoy them within the first week. If you want to warm up your brownies, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and heat for around 5 to 10 minutes. You can also microwave a single brownie for about 10 to 15 seconds. Serve them warm with a scoop of vanilla ice cream or a drizzle of extra salted caramel sauce. This makes the dessert even more delightful. Yes, you can make these brownies ahead of time. Once baked, let them cool completely. Then, cover them tightly with plastic wrap or store them in an airtight container. They stay fresh for up to three days at room temperature. This makes it easy to have a sweet treat ready for guests or a special occasion. If you don't have instant coffee, you can use brewed coffee instead. Use about 1/4 cup of strong brewed coffee in place of the instant coffee granules. This will still give your brownies that rich mocha flavor. Just remember to reduce the liquid in your recipe slightly to maintain the right batter consistency. Yes, these brownies freeze well! After they cool, cut them into squares. Place the squares in a single layer on a baking sheet and freeze them for about an hour. Then, transfer them to a freezer-safe container. They can last for up to three months in the freezer. Thaw them in the fridge overnight before serving. These salted caramel mocha brownies are a delightful treat. We explored the ingredients, including possible substitutes and needed equipment. I shared how to make the batter and add rich caramel. With my tips, you can bake them to perfection. Remember, you can adjust flavors and try different mixes. Store them well for lasting freshness. Enjoy your tasty brownies any time!

Salted Caramel Mocha Brownies

Deliciously rich brownies infused with mocha flavor and swirled with salted caramel.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 tablespoon instant coffee granules
  • 1 2 chocolate chips
  • 1 2 salted caramel sauce
  • 1 pinch sea salt for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the granulated sugar and brown sugar until combined.
  • Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant coffee granules until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  • Fold in the chocolate chips, creating a rich brownie batter.
  • Pour half of the brownie batter into the prepared pan, spreading it evenly.
  • Drizzle half of the salted caramel sauce over the brownie layer, then spoon the remaining batter on top and spread gently.
  • Finally, drizzle the remaining caramel sauce on top and use a toothpick or knife to swirl the caramel into the brownie batter for a marbled effect.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for at least 15 minutes, then use the parchment overhang to transfer them to a wire rack to cool completely.
  • Once cool, cut into squares and sprinkle with sea salt to enhance the caramel flavor.

Notes

Use high-quality cocoa powder for the best flavor.
Keyword brownies, caramel, dessert, mocha