salted caramel mocha + nutella brownies

Strangely enough, it was not the Nutella or the chocolate that attracted me to this recipe.

Nutella and chocolate are always good.

But it was the salted caramel that really caught my eyes.

There is something about caramel and salt. Even the thought of this delicious combination causes me to start salivating.

This is a messy, gooey dessert that is moist and sweet and salty all at once.

Sigh.

This is really yummy.

If you also like the very adult combination of sweet and salty, here are the instructions on how to make this brownie.

First, make the caramel. In a heavy-bottom saucepan, add brown sugar and coffee.

Whisk to combine. Bring the mixture to a boil and continue boiling for 5 minutes, or until the mixture has reduced to about 1/3 cup (80ml).

Slowly add cream and whisk to combine.

Add butter and stir until butter has dissolved and sauce has thickened and coat the back of a spoon or spatula.

 
 

Remove from the heat. Add Kahlua and salt and stir to combine. Set this aside to cool.

To make the brownie, melt the butter and sugar in a heavy-bottom saucepan. Transfer the melted chocolate into a big bowl.

Add sugar and instant coffee to the chocolate. Whisk to combine.

Add Kahlua, eggs and extract. Whisk until blended.

Add the dry ingredients. Use a wooden spoon (or spatula) to stir until just combined. Do not over mix.

Pour half of the batter into a lined and greased baking pan.

Using a spoon, dollop Nutella onto the brownie batter.

Drizzle 3/4 of the caramel onto the brownie/Nutella.

Pour the remaining batter into the pan. The batter does not have to cover all the Nutella and caramel.

Bake at 175°C for 25-30 minutes, or until the brownies are set on top. Allow the brownie to cool before cutting.

Warm the remaining caramel. Drizzle over the brownie.

Sprinkle with salt if you like and serve the brownie either warm, or cold.

Delish!

Salted Caramel Mocha + Nutella Brownies
Write a review
Print
For the salted caramel
  1. 1/2 cup (120ml) black coffee
  2. 5/8 cups (125g) brown sugar
  3. 1/2 cup (120ml) canned coconut milk (or heavy cream) - I used heavy cream
  4. 1 tablespoon (14g) butter
  5. 1/2 tablespoon (7.5ml) Kahlua
  6. maldon salt (flaked sea salt), for sprinkling
For the brownie
  1. 1 stick (113.5g) unsalted butter
  2. 2oz (56.6g) milk chocolate, chopped - I used Valrhona 55%
  3. 3/4 cup (150g) granulated sugar - I reduced this by 50%
  4. 1 tablespoon instant coffee
  5. 1/2 tablespoon (7.5ml) vanilla extract
  6. 1 tablespoon (15ml) Kahlua (optional, but not really!)
  7. 2 large eggs
  8. 1/2 cup (59g) unsweetened cocoa powder - I used Valrhona
  9. 1/2 cup (62.5g) plain flour
  10. 1/8 teaspoon kosher salt
  11. 1/4 cup (60g) Nutella
For the salted caramel
  1. In a heavy-bottom saucepan, add brown sugar and coffee.
  2. Whisk to combine. Bring the mixture to a boil and continue boiling for 5 minutes, or until the mixture has reduced to about 1/3 cup (80ml).
  3. Slowly add cream and whisk to combine.
  4. Add butter and stir until butter has dissolved and sauce has thickened and coats the back of a spoon or spatula.
  5. Remove from the heat. Add Kahlua and salt and stir to combine. Set this aside to cool.
For the brownie
  1. Melt the butter and sugar in a heavy-bottom saucepan. Transfer the melted chocolate into a big bowl.
  2. Add sugar and instant coffee to the chocolate. Whisk to combine.
  3. Add Kahlua, eggs and extract. Whisk until blended.
  4. Add the dry ingredients. Use a wooden spoon (or spatula) to stir until just combined. Do not over mix.
  5. Pour half of the batter into a lined and greased baking pan.
  6. Using a spoon, dollop Nutella onto the brownie batter.
  7. Drizzle 3/4 of the caramel onto the brownie/Nutella.
  8. Pour the remaining batter into the pan. The batter does not have to cover all the Nutella and caramel.
  9. Bake at 175°C for 25-30 minutes, or until the brownies are set on top. Allow the brownie to cool before cutting.
  10. Warm the remaining caramel. Drizzle over the brownie.
  11. Sprinkle with salt if you like and serve the brownie either warm, or cold.
Adapted from halfbakedharvest
Adapted from halfbakedharvest
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Are you planning to cook anything special for this Christmas???  Or maybe start baking batches of delicious Christmas goodies? For Christmas 2014, Yen from Eat your heart out, Zoe from Bake for Happy Kids and yours truly, Diana from Domestic Goddess Wannabe and  are cooking and celebrating for the whole month of December 2014 starting on 1st December. Join us and remember to link your post with us if you are cooking something special for your Christmas celebration.

 




You might also want to try: