• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 15


Espresso-spiked brownies topped with salted caramel and walnuts.


  • 1/4 cup unsalted butter, at room temperature
  • 1 oz unsweetened chocolate
  • 1/3 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  • 1 tsp boiling or very hot tap water
  • 1/3 cup all-purpose flour
  • Pinch of salt
  • 1/2 cup salted caramel sauce
  • 6 Tbsp chopped walnuts


  • Preheat the oven to 350 degrees F. Spray 6 wells of a muffin pan with baking spray.
  • Melt butter and chocolate in the microwave, stirring between 30 second cooking intervals. Stir until completely smooth.
  • Add sugars, eggs, and vanilla and stir until the batter is smooth and shiny.
  • In a small bowl, combine the espresso powder and the boiling water; stir into the brownie mixture.
  • Stir in the flour and salt until just combined; do not overmix.
  • Spoon the batter into the prepared pan, smoothing it evenly.
  • Bake 18-20 minutes, until a toothpick comes out with moist crumbs attached.
  • Cool 10 minutes in pan and then turn out onto a rack to cool.
  • Serve topped with a spoonful of caramel sauce, garnished with chopped walnuts.

Categories: Brownie 

Author Credit: Adapted from The Pastry Queen

Website Credit: http://www.jasonandshawnda.com/foodiebride/archives/7810

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