Mocha Caramel Brownie – Moist Nutella And Espresso Brownies With Gooey Salted Caramel Glaze


Mocha Caramel Brownie


yields: 20-24

Mocha Nutella Brownie

2 sticks (500 g) unsalted butter
4 oz (115 g) milk chocolate
1 1/2 cups sugar
2 tbsp instant coffee
1 tbsp vanilla
2 tbsp Kahlua (optional, but not really!)
4 eggs
1 cup unsweetened cocoa powder
1 cup flour
1/4 tsp salt
1/2 cup Nutella

Homemade Salted Coffee Caramel Sauce

1/3 cup espresso or black coffee
1 1/4 cups brown sugar
1 cup canned coconut milk
2 tbsp butter
1 tbsp Kahlua (or Baileys, or Amaretto, or Whiskey…)
pinch of salt

sea salt, for sprinkling

Salted Coffee Caramel Sauce

To make the the caramel add the coffee and brown sugar in a medium sauce pot. Bring to a boil and boil 5 minutes or until the mixture has reduced to 1/3 cup. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F.

Remove from the heat and stir in the Kahlua and a pinch of salt, set aside.

Mocha Nutella Brownies

To make the brownies. Line an 9×13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan. Preheat the oven to 350 degrees F.

Melt the butter. Stir the solid chocolate chunks into the hot butter. Once it is desolved add the instant coffee until completely combined.

Add the vanilla, alcohol and eggs and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick.


Pour half the batter into the prepared pan. Dollop teaspoon size amounts of Nutella over the batter. Drizzle with three-fourths of the caramel (you may need to warm the caramel over the stove if it has set). Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It’s ok if the batter does not cover up all the Nutella + caramel.

Bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow to cool. Just before slicing, heat the remaining caramel over the stove. Cut the brownies into bars and then drizzle the warmed caramel over the brownies. Sprinkle with sea salt. EAT!

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