Dark Chocolate Brownies with Espresso, Toasted Walnuts and Salted Caramel Glaze
Serving Size / Yield
- 1 lb. unsalted butter
- 1 1/2 lb. bittersweet chocolate, use chips or chop larger pieces
- 1 C. all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 6 large eggs
- 2 1/2 C. sugar
- 2 Tbs. pure vanilla extract
- 2 Tbs. Kahlua
- 2 Tbs. strong-brewed espresso
- 6 oz. semisweet chocolate chips
- 2 C. walnut halves, lightly toasted and coarsely chopped – Don’t skip toasting them, makes all the difference.
- Salted Caramel Glaze:
- 1/2 C. half and half or heavy cream
- 2 C. sugar
- 1/2 C. water
- 4 Tbs. butter, cut in pieces
- 1/2 tsp. kosher salt
- 2-3 tsp. Maldon Flaked Sea Salt
1. Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
2. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
3. Beat the eggs with the sugar at medium-high speed until pale and thick, about 4 minutes.
4. Beat in the Kahlua, vanilla and espresso. Add the flour mixture and beat until just incorporated.
5. Beat in the melted chocolate and butter mixture at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
6. Scrape the batter into the prepared baking dish.
7. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly.
8. Transfer the dish to a rack and let cool completely.
9. Pour the caramel glaze over the brownies and smooth into a thin layer.
10. Sprinkle with the Maldon salt and allow glaze to cool.
11. Cut the brownie into 24 large rectangles and serve.
For Salted Caramel Glaze:
1. In small saucepan over low heat, warm heavy cream but do not boil. 2. In separate medium saucepan, combine sugar & water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color; watch closely, it can quickly go from the perfect color to burning! (10+ minutes); keep a close watch on it.
3. Once mixture is amber, remove from heat and add warm cream, butter, and 1/2 t. kosher salt.
4. Stir gently using a whisk until smooth & well combined. Pour over brownies, tilting the pan to coat. Sprinkle with Maldon salt or more kosher salt.
5. Allow glaze to set before cutting/serving.