Salted Caramel Brownies

Espresso brownies

1. Pre-heat your oven to 350℉.
2. Coarsely chop the chocolate and butter and melt them together in a double boiler or a bowl over a small pot of simmering water. Once nearly melted, remove the bowl from the heat and stir to combine. Set aside briefly to cool.
3. Line an 8 or 9 inch square baking pan with parchment or aluminum foil, then lightly butter the parchment or foil. Set aside.
4. Whisk the dry ingredients (flour, cocoa, espresso powder, baking powder, and salt) together in a small bowl.
5. Combine the sugar and eggs in the bowl of your stand mixer (or in a large mixing bowl if using a hand mixer or beating by hand). Beat on medium speed until lightened, about 2 to 3 minutes.
6. Add the vanilla extract and beat another minute.
7. Slowly beat in the melted chocolate and butter. Then add the dry ingredients and mix on low.
8. Stir in the chocolate chips by hand, then turn the espresso brownie batter out into your prepared pan. Use a spatula to get the brownie batter into the edges and corners of the baking pan, but don't worry about making it perfectly smooth.
9. Bake the espresso brownies for 28 to 30 minutes until the top is slightly firm and a toothpick inserted into the center comes out clean. Make the salted caramel sauce while the brownies are baking.

Salted caramel sauce

1. Combine the heavy cream, bourbon (if using), and vanilla in a small pot and heat on low just to warm.
2. If making wet caramel, add a ¼ cup of water to the sugar in a wide, flat-bottomed pan, and stir until the sugar is moistened. If making dry caramel, just add the sugar to the pan. In either case, heat the sugar on medium-low, swirling the pan around, until the sugar melts and the caramel turns the color of a copper penny.
3. Remove the pan from the heat and add the softened cubes of butter, a few at a time, stirring constantly but carefully so you do not splash yourself with caramel.
4. Add the warmed cream and vanilla from the pan and stir until mixed well.
5. Add the salt and stir to mix. Then set the pan aside until the brownies are done.

Putting it together

1. When the brownies are done, remove the pan from the oven and put the pan of brownies on a cooling rack. Pour the still-warm salted caramel sauce over top and use a spatula to spread it around.
2. Let the caramel brownies cool in the pan. Once the pan is no longer hot to touch, you can chill the pan in the fridge or freezer until ready to serve.
3. To cut, lift the brownies out of the pan and peel away the parchment paper or foil. Cut away the raised edge of the brownies if you like, then cut the brownies into 16 equal squares.