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Salted Caramel Mocha Brownies

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These decadent brownies combine a fudgy chocolate base with a swirl of rich salted caramel and a creamy espresso-infused mocha frosting. Perfect for coffee lovers and anyone craving a sweet, salty, and chocolatey treat.

Ingredients

Scale
  • 1 cup (2 sticks/226g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) strong brewed coffee or 2 tablespoons instant espresso powder dissolved in 1/2 cup hot water
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 cup (170g) semi-sweet chocolate chips
  • 3/4 cup (180ml) thick salted caramel sauce, plus extra for drizzling
  • 1/4 teaspoon flaky sea salt (for topping)
  • 1/2 cup (1 stick/113g) unsalted butter, room temperature (for frosting)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder (for frosting)
  • 1 tablespoon instant espresso powder (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang. Lightly grease the paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and smooth (about 2 minutes).
  3. Add eggs one at a time, whisking well after each. Stir in vanilla extract and brewed coffee (or espresso solution).
  4. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Stir to combine.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula. Mix just until combined. Fold in chocolate chips.
  6. Pour half the brownie batter into the prepared pan and spread evenly. Drizzle half the salted caramel sauce over the batter.
  7. Drop spoonfuls of remaining brownie batter on top, then add the rest of the caramel in ribbons. Swirl gently with an offset spatula or butter knife.
  8. Bake for 32-38 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let brownies cool in the pan for at least 45 minutes, then lift out using the parchment overhang.
  10. For the frosting: In a medium bowl, beat butter until creamy (about 2 minutes). Gradually add powdered sugar, cocoa powder, espresso powder, and salt. Beat until fluffy, adding cream or milk a tablespoon at a time until spreadable. Stir in vanilla.
  11. Spread mocha frosting over cooled brownies. Drizzle extra caramel sauce on top and sprinkle with flaky sea salt.
  12. Cut into 16 squares and serve.

Notes

For best results, use room temperature ingredients and a thick caramel sauce. Let brownies cool completely before frosting. Brownies can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. For neat slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Nutrition

Keywords: salted caramel brownies, mocha brownies, espresso brownies, chocolate caramel brownies, homemade brownies, frosted brownies, coffee dessert, easy brownies, decadent brownies, American dessert

Find it online: https://bitefuljoy.com/salted-caramel-mocha-brownies-recipe-easy-homemade-frosted-treats/