Salted Caramel Mocha & Nutella Brownies

recipe from half baked harvest

yield 9x9 pan

Salted Caramel

1 cup black coffee
1 1/4 c brown sugar
1 c heavy cream
28 g unsalted butter
1 tbsp Kahlua
Flaked Sea Salt

Put coffee and brown sugar in a medium sauce pot. Bring to a boil and continue to boil until reduced to 1 cup (preferably 1/2c).

Slowly add the heavy cream and butter and whisk to combine. Bring back to a boil, reduce heat to a low boil and continue until it coats the back of a spoon. Keep under 180F. 

Once properly reduced, remove from heat and stir in Kahlua and salt. Let cool a bit but still needs to be pourable.

Brownie

224 g unsalted butter
4 oz chocolate, chopped
1 1/2 cup sugar
2 tbsp instant coffee
1 tbsp vanilla
2 tbsp Kahlua
4 large eggs
1 cup unsweetened cocoa powder, sifted
5 oz flour, sifted
1/4 tsp kosher salt
150 g Nutella

Line a 9x9 pan with foil or parchment and ensure there's enough hanging over to pull out brownies when done. Preheat oven to 350F.

Add butter and chocolate to a microwave safe bowl and in 30 sec intervals, melt and stir the mixture. Should take about 1:30.

To that mixture, add the sugar and instant coffee, whisking until combined. Add the vanilla, Kahlua and eggs, whisking again until smooth. Stir in the flour, cocoa powder and salt until smooth and just combined. Don't overmix.

Pour half the batter into the prepared pan. Dollop the Nutella on top, spreading a bit. Then drizzle about 3/4 of the caramel over the top of that. Put the remaining brownie batter on top and gently smooth over as best you can.

Bake for 30 min, until the brownies are set on top. Remove from the oven and allow to cool. Slice the brownies into bars and top with the remaining caramel (reheat to pourable if needed). Sprinkle with flake salt.