Hello poor neglected blog! I’ve been traveling, and then not cooking anything interesting, and then taking even worse photos than usual, but we’re back, with brownies! These ones are very dense and soft, and apparently adapted from a recipe of Katharine Hepburn’s! It’s a one pot recipe, and comes together quite easily. These are extra good when served a bit warm, with some vanilla ice cream!

Ingredients:

• 2 1/2 ounces unsweetened chocolate
• 1 stick unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon instant espresso powder (doesn’t make them taste coffee-y)
• 3/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1 cup caramel bits
• 1 cup bittersweet chocolate chips

Line an 8×8″ baking dish with parchment – these brownies will stick on even a well-greased pan. Pro-tip from the blog I got the recipe from is to lightly spray the pan with grease below the parchment, which holds the parchment in place before you put the batter in. Helpful! Preheat your oven to 325 degrees. (I used my toaster oven, which I always set a bit cooler, in this case 300, because the heating elements are so much closer to the food than in the regular oven.)

Combined the unsweetened chocolate and butter in a medium saucepan over medium-low heat, stirring occasionally until fully melted.

Remove from the heat and beat in the sugar.

Add the eggs, then the espresso powder, salt, and vanilla.

Fold in the flour, then the caramel bits and chocolate chips.

Transfer into the prepared pan.

Bake for 20 minutes. Rotate the pan, then bake another 15-20 minutes, until the edges have darkened and the top looks cooked.

Cool in the pan at least 30 minutes, then remove from the pan (remembering now that the bottom of your parchment will be greasy so you don’t want it directly on your counters), slice, and serve.

Chocolate Caramel Brownies

Slightly adapted from The Finely Quality Network.

• 2 1/2 ounces unsweetened chocolate
• 1 stick unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon instant espresso powder
• 3/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1 cup caramel bits
• 1 cup bittersweet chocolate chips

Line an 8×8″ baking dish with parchment – these brownies will stick on even a well-greased pan. Pro-tip from the blog I got the recipe from is to lightly spray the pan with grease below the parchment, which holds the parchment in place before you put the batter in. Helpful! Preheat your oven to 325 degrees.

Combined the unsweetened chocolate and butter in a medium saucepan over medium-low heat, stirring occasionally until fully melted. Remove from the heat and beat in the sugar, followed by the eggs, then the espresso powder, salt, and vanilla. Fold in the flour, then the caramel bits and chocolate chips. Transfer into the prepared pan and bake for 20 minutes. Rotate the pan, then bake another 15-20 minutes, until the edges have darkened and the top looks cooked. Cool in the pan at least 30 minutes, then remove from the pan, slice, and serve.