Salted Espresso Brownies

by Carly Cerniglia

Decadently sweet, these brownies have both a pop of espresso and a swirl of gooey caramel. Topped with flaky sea salt, they won’t last long! Rich, dark cocoa powder is the key to this brownie’s impeccable flavor (and a handful of heath bits doesn’t hurt either). The next time you’re craving some chocolate, be sure to give this recipe a shot!




2 eggs

1 egg yolk

1 cup flour

1 ½ cups sugar, divided

Baking powder

1 ½ stick butter, divided

½ teaspoon kosher salt

3 tablespoons vegetable oil

½ cup cocoa powder

2 teaspoons espresso powder

½ cup chocolate chunks

¼ cup Heath bits

¼ cup caramel sauce

Flaky sea salt for garnish




Preheat the oven to 350 F. Line a 9×9 square pan with parchment paper and grease lightly. 

In a large bowl, mix eggs, egg yolk, 1 cup sugar, salt, and vegetable oil. 

In a medium saucepan, melt butter. Stir in ½ cup sugar, cocoa powder, and espresso powder until sugar is dissolved. Remove from heat and let cool for a few minutes. 

Slowly drizzle chocolate mixture into egg mixture while whisking feverishly to incorporate without cooking the eggs. Once chocolate mixture is mixed in, slowly stir in dry ingredients. When flour is almost incorporated, add in heath bits and chocolate chunks. Stir. DO NOT OVERMIX. 

Pour into the prepared pan and drizzle with caramel sauce. Bake for 30-40 minutes. 30 minutes will get you fudgy brownies, while longer will provide a more cakey texture. 

Sprinkle with flaky salt when removed from the oven and let cool. Cut into squares and enjoy!