Coffee & Caramel Brownies
Strong, warm, gooey, melty and chocolaty
by Andrea Alden
Bake using indirect heat
- 200 g. dark chocolate, chopped
- ¾ cup of sugar
- ¼ cup of butter, melted
- ¼ cup plain yogurt
- 2 large eggs
- 1 tsp. vanilla
- ¾ cup of flour
- 1 tbsp. instant espresso powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 3 tbsp. caramel syrup (ice cream topping)
- chocolate chips and/or nuts (optional)
Preheat your grill to 350°F and prepare for indirect grilling.
Using a double boiler over medium-low heat, melt the chocolate stirring frequently. Allow the chocolate to cool for a minute or two while you assemble the rest of the ingredients.
Whisk together the butter and sugar, then add the eggs, one at a time, followed by the vanilla.
Sift together the flour, espresso powder, salt, and baking soda, then add it to the butter mixture, stirring until just combined.
Fold the melted chocolate into the batter, followed by any mix in’s, like chocolate or nuts.
Pour the brownie batter into a waiting, greased, 8 x 8-inch baking pan. Drizzle the top with the 3 tbsp. of caramel topping.
Bake using indirect heat for 35 minutes, or until the brownies have just set and the edges are slightly crisp. It may take a little longer depending on the temperature outdoors. About half way through, rotate the pan so that all of the edges of the brownie get some heat.
Serve hot or cold, however you like them. Add fruit, whipped cream; French vanilla ice cream and more caramel topping.
Coffee & Caramel Brownies hit the spot when you want need chocolate. Exactly what the doctor ordered, and very satisfying when paired with some vanilla ice cream. What do you top your brownies with?