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Salted Caramel Mocha Brownies with Whipped Espresso Frosting

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These decadent brownies combine rich chocolate, gooey salted caramel, and a hint of espresso for a bakery-worthy treat. Topped with a cloud of whipped espresso frosting, they’re easy to make and perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 6 oz (170g) semi-sweet chocolate, chopped or chips
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 teaspoons instant espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) store-bought caramel sauce
  • Flaky sea salt, for sprinkling
  • 1 cup (240ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional, for frosting)

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal. Lightly spray with nonstick spray if desired.
  2. In a microwave-safe bowl, combine semi-sweet chocolate and unsalted butter. Microwave in 30-second bursts, stirring between each, until smooth (about 1½ minutes total). Let cool for 5 minutes.
  3. In a large bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract until pale and slightly thickened (about 2 minutes). Pour in the melted chocolate mixture and whisk until glossy.
  4. Sift in flour, cocoa powder, instant espresso powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
  5. Pour half the batter into the prepared pan and spread evenly. Drizzle half the caramel sauce (1/4 cup) over the batter. Add the remaining batter, then drizzle the rest of the caramel on top. Use a butter knife to gently swirl the caramel into the batter. Sprinkle flaky sea salt over the top.
  6. Bake at 350°F (175°C) for 28-32 minutes, until a toothpick inserted comes out with a few moist crumbs. For gooier brownies, bake 28 minutes; for cakier, bake closer to 32.
  7. Let brownies cool in the pan for 20 minutes, then transfer to a wire rack using the parchment overhang. Cool completely before frosting.
  8. Chill a mixing bowl and beaters for 10 minutes. Pour heavy cream into the bowl. Add powdered sugar, instant espresso powder, vanilla extract, and a pinch of salt. Beat on medium-high until stiff peaks form (about 2-3 minutes). Do not overbeat.
  9. Spread whipped espresso frosting over cooled brownies. Top with extra caramel drizzle and a sprinkle of flaky sea salt, if desired. Slice into 16 squares.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut cream for the frosting. Let brownies cool completely before frosting to prevent melting. Swirl caramel gently for visible ribbons. Brownies taste even better the next day as flavors deepen.

Nutrition

Keywords: salted caramel brownies, mocha brownies, espresso frosting, easy brownies, chocolate caramel dessert, coffee brownies, homemade brownies, party dessert, fudgy brownies, whipped cream frosting

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