This is the ultimate brownie recipe especially for those who love the flavors of coffee and chocolate combined. The brownie is chocolaty and fudgy
and the caramel is an original and delectable addition to the brownie. If you have no time or patience to make the caramel, try the recipe without the caramel.
- Cook Time
- Prep Time
- 10 ServingsServings
For the brownie
- 6 ounces bittersweet chocolate
- ½ cup of butter or margarine
- ¼ cup oil
- 3 tablespoons very strong coffee
- 1 teaspoon real vanilla extract
- 1 cup sugar
- 3 eggs
- 1 cup flour
- ¼ teaspoon salt
- 1 cup chocolate coffee beans or bittersweet chocolate chunks (optional)
For the mocha caramel:
- 2 cups sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons strong coffee
- 1 teaspoon vanilla
- Sprinkle of salt
For the caramel sauce:
1 Mix sugar and water over medium/high heat until sugar dissolves, sugar will begin to bubble.
2 When sugar begins to bubble, do not stir and watch carefully as sugar changes colors from white to amber.
3 When sugar is an amber (very light brown) color, take the pot off the flame and add cream carefully because caramel may splatter.
4 Mix vigorously with wooden spoon.
5 Add vanilla, coffee and sprinkle of salt.
6 Continue to mix for a few minutes until mixture resembles a thick caramel. Set aside in a warm place.
For the brownie:
1 Preheat oven to 350 degrees.
2 Melt chocolate and butter or margarine together in a bowl set over simmering water. (Alternatively, you can place the chocolate and butter in microwave or even in the oven until chocolate is melted.)
3 Add coffee and vanilla to the chocolate mixture.
4 Mix in oil and sugar.
5 Mix in eggs one at a time.
6 Sift flour over bowl; add salt, mix to just incorporate.
7 Place half of brownie mixture in a baking pan. Pour caramel on top and top caramel with the rest of the brownie mixture.
8 (Optional: press chocolate coffee beans or chocolate chunks on top of brownie.)
9 Bake for 35 minutes or until brownie is starting to crack on top.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now