Caramel Macchiato Brownies with Dark Chocolate Espresso

These Caramel Macchiato Brownies are filled with Hershey’s Special Dark Cocoa and real ground espresso.

They’re dark, bold, and rich. Just how I like my man. Lucky for me, my husband fits all three criteria at least once a year (usually in late summer on a boat somewhere in the Florida Keys, when he’s had a few rum and Cokes, and after I just got my nails and hair did due to a month-long gig he worked in May). I cherish those moments.

Now back to those Caramel Macchiato Brownies.

rich.

Quick Coffee Poll

Which are you?

A. Straight-up Starbucks Addict (who refuses rehab despite your family’s increasing debt)

B. Old-Fashioned Morning Joe (who’s keepin’ it old school)

C. Keurig Cool Cat (whose new-school gadgets make mornings a breeze)

D. Wannabe Java Junkie (who just doesn’t like coffee but wouldn’t mind trying it again if it were in your brownies)

E. The Special One (None of the above who’s only reading this because you’re sweet)

Share your answer with me in the comment section!

For the first 25 years of my life, I was E. The Special One. I grew up on sweet tea for breakfast, lunch, and dinner.

Then I moved up to D. Wannabe Java Junkie. My friend once made some delicious mocha chocolate chip muffins, and I was in love.

Then I became interested in trying out the many variations of you-want-some-coffee-with-that-sugar? drinks at Starbucks. I immediately earned an A. Straight-up Starbucks Addict. My go-to Starbucks drink is a Triple Grande Nonfat Upside-down Caramel Macchiato. This addiction caused my tummy pooch to become the battle of the bulge, which in turn led to the Keto Diet.

The strict but effective Keto Diet forced me into being a B. (Yes that B*%$#. Plus the other B., an Old-Fashioned Morning Joe). Thanks to Keto, I now drink normal brewed coffee with a splash of cream, no sugar. I won’t go into detail here about the serious sugar withdrawals and attitude adjustments required for me to be successful on this diet.

I admit, I do often waver between A. and B. because I still have a deep love for a Starbucks Caramel Macchiato, but most of the time I can skip the sugar and go for straight coffee.

The office where I work forces me into being a C. Keurig Cool Cat, although the coffee from those K-cups just doesn’t taste the same.

As you see, I am (or have been) all of the above coffee-drinking or non-coffee-drinking types.

So whichever answer choice describes you, I am here to whisper into your ear, “It’s okay; you are not alone; go ahead and make those Caramel Macchiato Brownies with Dark Chocolate Espresso; everybody’s doing it.”

These brownies contain real ground espresso, so they do actually taste like espresso (with lots of gooey chocolate). If you like that kind of thing, then you are going to love these brownies. They are also topped with toasted marshmallows and caramel drizzle. If you’re a fan of all dat, then read on!

How to make Caramel Macchiato Brownies with Dark Chocolate Espresso

 

Preheat your oven to 350 degrees. Line an 8×8 Pyrex Baking Dish with two sheets of parchment paper (or foil) coated with nonstick cooking spray. Or try this silicone brownie pan if you want to leave the brownies in the pan but like easy clean-up.

Whisk together these dry ingredients: sugar, flour, Hershey’s Special Dark Cocoa, finely ground espresso (I use Cafe Bustelo), salt, and baking powder. You can substitute instant espresso powder if you don’t have ground espresso.

If you want your brownies to have a bold espresso/mocha flavor, go for 4 tablespoons of espresso. If you want only a hint of espresso, I suggest using only 2 tablespoons of espresso.

Now it’s time for your wet ingredients. In the same bowl, add your eggs, vegetable oil, and vanilla. Stir until combined.

Fold in a half-cup of your semi-sweet chocolate morsels and pour into the lined baking dish.

Dark chocolate espresso batter with chocolate chips? There’s no turning back now.

 

Bake at 350 degrees for about 30 minutes (25 minutes for gooey brownies). Do the toothpick test and remove the brownies just before they’re cooked to your preference–you’ll be putting them back in the oven for about 5-7 more minutes.

Sprinkle the cooked brownies with a cup of marshmallows and the reserved half-cup of chocolate chips.

Return to the oven for 5-7 minutes, or until the marshmallows are puffy and melted. Turn on the broiler for a minute or two if you want to toast them a little more.

Remove your brownies from the oven and allow to cool a little bit as you prepare your caramel topping.

How to Make Caramel Sauce

Unwrap all of the Kraft Caramels (11 oz bag) or use Kraft Caramel Bits if you can get your hands on them.

In a saucepan over medium heat, heat your caramels and a can of sweetened condensed milk. Stir constantly until the caramels are completely melted and the mixture starts to bubble.

Remove from heat and allow to cool for 5 minutes.

Lift the brownies out of the baking dish using the parchment paper. Cut into slices and drizzle on the caramel sauce.

You will have some leftover caramel sauce which can be stored in an airtight container for use later in the week.

As promised: Dark, bold, and rich Caramel Macchiato Brownies.

After a couple of bites of this chocolate and caramel espresso treat, you will no longer need your Starbucks fix.

Here’s the complete, printable recipe:

 

This recipe is linked up with other saucy bloggers at Weekend Potluck, The SITS Girls, Mad in Crafts, Wine’d Down Wednesday, Home Matters, and Colors and Craft.