Caramel Espresso Brownies

AuthorMelissa Harvey
brownie sprinkled with white powdered sugar on white plate with chocolate chips
Yields12 Servings
Ingredients:
 ½ cup unsalted butter, melted
 1 cup granulated sugar
 ¼ cup Dutch process cocoa
 ½ cup strongly brewed coffee
 2 eggs
 ½ tsp vanilla extract
 1 ½ cups unbleached all-purpose flour
 ½ tsp baking powder
 ¼ cup Kraft Caramel Bits
 ½ cup mini semisweet chocolate chips
Directions:
1

Preheat oven to 350°F. Grease a 9-inch square pan.

2

In a large mixing bowl, combine melted butter, sugar, cocoa, and coffee. Mix well.

3

Whisk in eggs and vanilla.

4

Add flour and baking powder. Mix until smooth.

5

Stir in caramel bits and chocolate chips.

6

Pour into prepared pan and bake for 25 minutes or until cake tester inserted in center comes out clean.

7

Dust top with powdered sugar before slicing (optional).

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Ingredients

Ingredients:
 ½ cup unsalted butter, melted
 1 cup granulated sugar
 ¼ cup Dutch process cocoa
 ½ cup strongly brewed coffee
 2 eggs
 ½ tsp vanilla extract
 1 ½ cups unbleached all-purpose flour
 ½ tsp baking powder
 ¼ cup Kraft Caramel Bits
 ½ cup mini semisweet chocolate chips

Directions

Directions:
1

Preheat oven to 350°F. Grease a 9-inch square pan.

2

In a large mixing bowl, combine melted butter, sugar, cocoa, and coffee. Mix well.

3

Whisk in eggs and vanilla.

4

Add flour and baking powder. Mix until smooth.

5

Stir in caramel bits and chocolate chips.

6

Pour into prepared pan and bake for 25 minutes or until cake tester inserted in center comes out clean.

7

Dust top with powdered sugar before slicing (optional).

Caramel Espresso Brownies
IngredientsDirections