“I’m selfish, impatient and a little insecure. I make mistakes, I am out of control and at times hard to handle. But if you can’t handle me at my worst, then you sure as hell don’t deserve me at my best.”
― Marilyn Monroe
Something about that quote always leaves me feeling empowered..and lucky.
Empowered to stay true to myself in a world full of pressure to conform. Lucky to have so many amazing people filling my days who love me for exactly what I am.
With loads of butter, chocolate, and even a little booze – these brownies are perfect for the eating; at your best, or your worst!
Dark Chocolate Salted Caramel Kahlua Fudge Brownies –
1 cups all-purpose flour
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder
12 ounces dark chocolate, coarsely chopped
2 1/2 sticks (12 oz) unsalted butter, cut into 1-inch pieces
1 tablespoon instant espresso powder
1/4 cup kahlua, plus an additional 2 tablespoons to brush on after brownies are baked.
1½ cups granulated sugar
½ cup packed light brown sugar
8 eggs, at room temperature
1/2 tablespoon vanilla extract
20 caramel candies & 1 teaspoon flaky sea salt to top brownie batter
DIRECTIONS:
Preheat oven to 375 degrees (F). Butter the sides and bottom of a 9×13-inch baking pan, and line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Place the chocolate, butter and instant espresso powder in a large heat proof bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted smooth. Turn the heat off heat, and add the sugars and kahlua. Whisk until completely combined. Allow mixture to cool for at least 5 minutes, then add eggs, one at a time, whisk well after every addition until combined. Add the vanilla. Sprinkle the flour mixture into the chocolate mixture, and gently fold the two together (use a spatula!) until just a tiny bit of the flour is visible.
Pour the batter into the prepared pan and smooth the top. Nestle caramel pieces into rows across the batter and sprinkle with sea salt. Bake in the center of the oven for 35-40 minutes, rotating the pan halfway through the baking time. Once removed from the oven, brush the additional kahlua on top of the warm brownies so it can soak in as they cool.
Let the brownies cool completely (this is important!), then lift them out of the pan using the parchment paper. Cut into squares and serve. They also taste delicious frozen!
Store at room temperature in an airtight container, wrap with plastic wrap, or flash freeze for later use.
Nami | Just One Cookbook says
Sigh! I wish I have these, but sort of wish that I’m not around them (I guarantee I won’t be able to share!)… these brownies look amazing. Salted caramel…drool. It’s oozing out!!! Very, very dangerous… 🙂
Averie @ Averie Cooks says
You KNOW something is going to be good when there’s 8 eggs and 12 oz of chocolate in it – plus…Kahlua! Oh what I wouldn’t give to have one of these magically appear before me right now! Awesome!
luv what you do says
Could you mail me a few of these? My mouth is watering rignt now…I love fudgey brownies!!!
Candace says
These look amazing! Be still my heart. This is my kind of dessert.
Suzie says
Oh wow! With the caramel and salt these are over the top! I will be making these for sure. And I’ve made kahlua brownies before which are great. I can’t wait to try this though 🙂
Anna @ Crunchy Creamy Sweet says
The ultimate brownie? Oh, I think so! YUM!
Kathryn says
These look like the best brownies ever – I love the oozing caramel in that first picture!
Alyssa (Everyday Maven) says
Wow, those look amazing and so decadent!
kristy @ the wicked noodle says
Love, Love, LOVE this post!! You said so much in so few words. Makes me happy on this Friday morning!
ps. the brownies look amazing!!
Rosa says
Those look extremely sinful! What awesome brownies. The fudgier, the better!
Cheers,
Rosa