Cupid Zero's Chocolate Caramel Brownies from Heaven - Recipe

Heavenly rich and moist chocolate brownies swirled with luscious caramel and a subtle note of espresso to round off the edges. Perfect with coffee as an afternoon snack or with a scoop of ice cream for a luxuriously indulgent dessert.

I have been making these brownies for years. They are absolute favorites with friends, colleagues and even my local butcher, baker, herb and spice lady, and the staff of a few of my favorite restaurants. The manager of the local chocolate shop even begged for the recipe. Inevitably, when I bring a few brownies for the staff, I am rewarded with hymns of praise and even a freebie or two, which all things considered has been a great trade off ;). Undoubtedly however, the most charming review was that of an old flame who exclaimed, without considering the double-entendre, "It's like an orgasm in your mouth!"

They take a bit of time, but they are absolutely worth it. That all said, let's get down to the nuts and bolts of creating a divinely delicious delight!

Ingredients (all organic if possible)

• 90g of flour
• 125g unsalted butter
• 130g dark chocolate (I use 70%)
• 130g caramel
• 50g brown sugar
• 150g granulated white baker's sugar
• 1 tbsp cocoa powder
• 1/2-1 tsp finely ground espresso/coffee beans to taste (optional)
• 1 tsp vanilla extract
  
• 1/4 tsp salt
  Tip: I like to prep everything in advance as shown here ->

Utensils you will need

• Measuring scale
• Small measuring bowls
• Large metal mixing bowl (or sauce pan)
• Medium mixing bowl
• Brownie baking pan (rectangular, my pan is 18 x 27 cm2)
• Whisk
• Dough scraper

Step-by-step instructions

1. Preheat oven to 180° C and butter your brownie pan.
2. In the medium mixing bowl combine flour, cocoa powder and salt, whisk until well mixed.
3. Measure out and prepare the sugars in small measuring bowls.
   
4. Chop the caramel into small chips.
5. In the large metal mixing bowl, slowly melt butter, chocolate (chop first if in a bar) and espresso powder over low heat. Once the chocolate/butter mixture is melted, remove from heat and go immediately to step 6.
6. Add white and brown sugars to chocolate/butter mixture and stir vigorously with the whisk until smooth.
   
7. Add 3 eggs and vanilla extract to chocolate/butter mixture and stir until completely blended.
8. Stir in caramel chips until evenly distributed.
9. Pour batter into buttered brownie pan with aid of buttered dough scraper, checking for even distribution and smoothing the top.
10. Bake for 30 minutes or until inserted toothpick has just a few
    
    moist crumbs. If you over-bake the brownies, they will still be delicious, but will not have the heavenly moist and magical texture.
11. Let cool.

Serve

Cut into equal sized squares, small for coffee accompaniment, medium for ice-cream desserts, or bite-size for sweet and secret snacks during the day.

For the sweet dessert version, add a scoop of vanilla ice cream and a sprig of mint as a palette cleanser as in the main picture above!

If you make the brownies for yourself for a few days of pleasurable indulgence, cut the brownies as needed to keep them moist for longer and cover them with foil in the interim. Be sure to share some with your loved ones!

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Cupid Zero

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p.s. All photos are mine, thanks to clipartpanda for the royalty free cupid in a heart.