Time: 40 minutes
Yield: 16 servings
Caramel-Drizzled Brownies–doesn't the name alone just make your sweet tooth start to tingle? Well, just wait until you taste it! These made from scratch brownies are chocolatey, fluffy, and sprinkled with sea salt for that perfect salty-sweet mix. The sugary-sweet homemade caramel sauce drizzled on top takes it to the next level of lusciousness. The ooey-gooey bars that are Caramel-Drizzled Brownies will definitely satisfy your sweetness cravings every time!
Preheat the oven to 350 degrees F.
Coat an 8x8x2-inch pan with nonstick spray and dust with the extra cocoa powder, tapping out the excess.
Place 1/2 cup butter, the unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl.
Heat the chocolate mixture in the microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
While the chocolate mixture is cooling, in another medium bowl, whisk the flour, espresso powder, salt, and remaining 1 tablespoon of cocoa powder until thoroughly combined. Set aside.
In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until pale and thick, about 2 minutes.
Beat the vanilla into the egg mixture until thoroughly combined, for about 30 seconds-1 minute.
Fold the warm chocolate mixture into the egg mixture using a spatula.
Fold the flour mixture into the egg mixture, until just combined.
Fold the chocolate chips into the batter.
Scrape the batter into the prepared pan and smooth the top until even.
Bake the brownies until a fork or toothpick inserted into the center comes out with moist crumbs attached, about 25-30 minutes.
Transfer the brownies to a wire rack to cool in the pan.
Cut the brownies into 16 squares.
In a small saucepan, bring the sugar and water to a boil over medium heat, stirring until the sugar dissolves.
Increase the heat to medium-high and cook without stirring, occasionally swirling the pan and brushing down the sides of the pan with a wet pastry brush, until the sugar is a deep amber color, about 5-8 minutes.
Transfer the caramel away from the heat.
Add the heavy cream and butter to the caramel (the mixture will bubble vigorously). Whisk to combine.
Let the caramel mixture cool slightly in the pan, about 3-5 minutes.
Drizzle the caramel sauce over the brownies and sprinkle with sea salt.