Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons instant espresso powder
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup chocolate chips (optional, for extra richness)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, melt the butter. You can do this in the microwave or on the stove. Let it cool slightly.
- Whisk in the granulated sugar, followed by the eggs and vanilla extract until well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If you're adding chocolate chips, fold them in now.
- Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle half the caramel sauce over the batter.
- Pour the remaining brownie batter on top, then drizzle the rest of the caramel sauce. Use a knife to swirl the layers together for a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 30 minutes before slicing. This helps them set and makes cutting easier.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g