I seriously doubt that anyone likes brownies more than me. I want them nearly every moment. Yum. Especially when they're from the fridge. Yes. Cold brownies. Please. You know the sad part? I only ate ONE BITE of these brownies. I sent the rest with Jeremy...It was a mistake. I don't know what I was thinking. They're goooood. Especially if you like chocolate. And caramel. And coffee. TBH the coffee flavor in the caramel is kind of great. It's subtle and then the flavor stays in your mouth on top of the chocolate. Let's make some very decadent brownies together...
Let's begin with the brownies. You'll need 10 Tbsp Butter, 3/4 cup dutch processed cocoa powder, and 1 1/4c sugar.
Chop up the butter and dump everything together in a heat proof bowl. Or a double boiler if you have one.
Okay, place your bowl over a pot of simmering water. Stir it together until the butter is all melted and everything is mixed well.
Take it off the heat.
Stir in 1/2 teaspoon of vanilla
Next, two eggs, one at a time.
It should be shiny and smooth
Lastly, stir in 3/4 cup flour vigorously.
Pour it into an 8x8 dish. Spread it around evenly and bake at 325 for 25 minutes.
yay! okay, let them cool while we make the caramel. And yes, it is important that you don't make the caramel until after you make the brownies. You need the brownies to be cooled so that the caramel will lay flat on top and won't separate them. And you can't make the caramel ahead of time because it will firm up and you won't be able to pour it the same. So. onto the coffee-caramel. If you can't bear the taste of coffee feel free to switch it for water. But coffee + caramel + chocolate = YES. very yes.
People say caramel is hard to make. That can be true. If you follow my insta stories you probably saw that my first attempt at this caramel was a failure. I over-heated it and it got ROCK HARD. It ended with Jeremy scraping brownie off the caramel haha.
But, if you follow these instructions and keep an eye on your temperature, you'll defintely end up with lovely caramel.
Begin with 3 tablespoons of coffee in a sauce pot. It's not a lot but it is enough.
Next goes in 1/4 cup of corn syrup.
Lastly, 1 cup of granulated sugar. Carefully pour it only into the liquid. Make sure no sugar gets on the walls of the pot.
Stir carefully so that the sugar all gets wet and doesn't get on the sides.
Put it over medium heat until it boils. Then put the lid on and keep it boiling for 2 minutes.
cook it until it reaches 290.
While the temperature rises, heat your milk and cream. Heat 1/2 cup cream and 1/2 cup room temperature butter in a measuring cup. I just microwaved mine for a minute in 30 second intervals. Just until the butter is melted and the cream is warm.
***in these photos I'm using 1 cup of each instead of half(but I was wrong then) USE HALF***
carefully pour in your cream and butter. It'll bubble like crazy.
Then it'll settle back down.
Keep heating it until it reaches 230. Then, you're ready to pour.
Pour it over the brownies. Let it cool and set. You can do this in the refrigerator or just at room temperature.
Now that the caramel is set we can make the ganache.
We need 8 oz bittersweet chocolate.
One cup of heavy cream, heated.
Pour the hot cream over the chocolate. Let it sit for 3 minutes.
Stir it all together until smooth.
Pour it over the brownies.
Shake it out and let it set.
Cut 'em up and serve them out. Or eat them all yourself.
If you make this recipe, and I hope that you do, tag @martinezmade_ on instagram or use the hashtag #martinezmade. Or leave a comment here letting me know what you think!