Indulge in Decadence: Salted Caramel Mocha Fudge Brownies Recipe

Ingredients

Brownie Base

• 1 ½ cups (340 g) dark chocolate chips (70% cacao)
• ¾ cup (170 g) unsalted butter, cubed
• 1 ¼ cups (250 g) granulated sugar
• ¼ cup (55 g) packed light brown sugar
• 3 large eggs, room temperature

Mocha Mixture

• ¼ cup (60 ml) strong brewed espresso, cooled
• 1  teaspoon pure vanilla extract
• ½ cup (65 g) all‑purpose flour
• ¼ teaspoon kosher salt

Salted Caramel Swirl

• ½ cup (120 ml) heavy cream
• ¼ cup (55 g) unsalted butter
• ⅓ cup (70 g) light brown sugar
• ½ teaspoon flaky sea salt, plus extra for garnish

Instructions

Incorporating Mocha & Sugar

1. Combine sugars and eggs. In a large mixing bowl whisk the granulated sugar, light brown sugar, and eggs until the mixture turns pale and slightly thick, about 2 minutes. This aerates the batter and contributes to a tender crumb.
2. Blend chocolate mixture. Pour the slightly cooled chocolate‑butter blend into the egg‑sugar mixture. Whisk until fully incorporated; the batter should be smooth with no streaks of chocolate.
3. Stir in espresso and vanilla. Add the cooled espresso and vanilla extract, mixing just until you see a deep, mocha‑colored batter. The coffee’s acidity brightens the chocolate and adds a subtle bitterness that balances the caramel.
4. Fold in dry ingredients. Gently fold the flour mixture into the batter using a spatula. Stop as soon as the flour disappears; over‑mixing would develop gluten and make the brownies cakey.