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Sweet, salty Caramel Mocha Nutella Brownies. Homemade fudgy, crinkly espresso brownies, baked, then layered with sweet Nutella and chunks of homemade salted caramel candies. Every last bite of these indulgent brownies is melt in your mouth delicious. Eat them warm and gooey, or let them cool and package them up for gifting this holiday season. They’re simple to make and guaranteed to be hit!
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It might only be Tuesday, BUT since it’s Halloween week, we’re keeping things sweet. Honestly, these brownies are just perfect. Everything from their taste, texture, and ease to make are so good.
Asher has officially declared them the best brownies yet. And she is a die-hard for the classic crinkle top brownie. She likes to say she doesn’t like caramel, but I’m quoting her word for word here… “these are really GOOD”.
These are indulgent, but come this time next week, we’ll have entered into the holiday season. And as I always say, anything goes when it’s the holidays. Especially over-the-top sweets.
The idea
This is a version of a brownie I made a while ago. I’m talking almost eight years ago. But it’s been a brownie that has been in the back of my mind for what feels like forever now.
I just love the thought of an extra crinkly and very fudgy espresso hinted brownie stuffed with sweet, creamy Nutella and salted caramel. It reminds me of a fancy latte or mug of hot chocolate.
Here are the details – to make the caramel
This caramel doesn’t need any special equipment. You just need four simple ingredients…sugar, butter, heavy cream, and salt. Melt the sugar until it is amber in color, then add the butter and cream. Bring the caramel to a boil stirring until it has thickened and easily coats the back of your spoon. Next, add a pinch of sea salt.
Nothing fancy, but so delicious.
I like to pop the caramel into the freezer to quickly firm it up and then break it into squares.
Make the brownies
Melt the butter and chocolate together, then add sugar, Kahlua, vanilla, and instant espresso.
Next, whisk in the eggs. This is the KEY to getting that extra crinkly top. The eggs should have lots of bubbles on them before you stir them into the chocolate mix.
Then add flour, cocoa powder, baking powder, and salt.
And done!
Now layer
One layer of brownie batter, spoonfuls of Nutella, then finish with brownie batter. Now grab those pieces of caramel and stick them into the top of the brownies.
Bake until just set and the caramel is bubbling up in the brownie.
As the brownies bake, the caramel melts into the batter, almost disappearing. They give the brownies a delicious salty-sweet caramel flavor.
And the Nutella…it melts into pockets of deliciousness.
Add a little sea salt on top and…well, you really can’t beat these brownies. They’re perfect – gooey, sweet, very chocolatey, and extra special. Everything you need to make a real crowd pleaser!
Looking for other fall sweets? Here are my favorites:
Chai Latte Cupcakes with Caramel Brulée Frosting
Chocolate Covered Brown Butter Millionaire’s Bars
Lastly, if you make these Caramel Mocha Nutella Brownies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Caramel Mocha and Nutella Brownies
Ingredients
Caramel
- 1/3 cup granulated sugar
- 2 tablespoons salted butter, at room temperature cut into chunks
- 1/4 cup heavy cream
- flaky sea salt
Brownies
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 1/2 cups semi-sweet chocolate, or milk chocolate, chips
- 1 cup granulated sugar
- 1 tablespoon instant coffee/espresso
- 1 tablespoon Kahlúa
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup Nutella
Instructions
- 1. To make the caramel. Line a baking sheet with parchment paper. 2. In a large pot, cook the sugar over medium heat, stirring occasionally until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. Then, stir in the cream. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened and easily coats the back of your spoon, about 5-8 minutes. Remove from the heat and stir in a pinch of salt. Pour onto the parchment paper. Freeze in the freezer for 20 minutes to harden. 2. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.3. In the microwave, melt together the butter and 1 cup chocolate chips (stirring at 30-second intervals) until melted and smooth. Stir in the sugar, coffee powder, Kahlúa, and vanilla. 4. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Evenly spread half the mixture into the prepared baking pan. Dollop spoonfuls of Nutella over the batter. Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It's ok if the batter does not cover up all the Nutella. 5. Grab the caramel piece from the freezer and break/cut into pieces. Stick the caramel into the brownies, you may not need all of the caramel. Bake 28-30 minutes or until the brownies are just set. Let cool…or cut and enjoy warm.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These brownies are to die for!!!! Easy to make too!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Looks Delicious!
Thanks so much! xTieghan
I just made these and they’re AMAZING!!!!!! i didn’t use any caramel (I’m weird and don’t like salted caramel things) but they were GREAT!!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Can I use coconut sugar instead of granulated sugar for both the caramel and in the brownie? Or what kind of sugar would you suggest using instead? Does it matter? Can’t wait to try these!
Hi there! That should work just fine! xTieghan
Hi!! Do I need to use salted butter or can I use unsalted??
I always use salted but you can use unsalted if you’d like! xTieghan
These look delicious! Does the caramel harden again once the brownies cool to room temp? Just wondering if the kids will have a hard time biting through these…
That’s what I’m wondering too!!
Hi there! The caramel will stay pretty soft! xTieghan
I’m allergic to coffee, do you have to put it in and could you substitute the kahlua for bailey’s or …?
Hi there! I would just omit it completely! 🙂 xTieghan
Hi! I’m allergic to Nutella, what would be a good substitution?! Thanks 🙂
I would die to eat this
Hey there! I would just use peanut or almond butter 🙂 xTieghan
I don’t have heavy cream…would milk with extra butter work for ghe caramel?
Hey Jen, that should work fine! xTieghan
Would these work without the Kahlua? They look amazing!
I was wondering the same thing
Yes, you can omit the Kahlua completely! xTieghan
These sound so good! Lots of layers of flavour. On my list to make! Xx
Hope you enjoy this recipe! xTieghan
I love your classic brownie recipe so I am definitely giving this a try! Wondering….if I want to be lazy and skip making the caramel part (and use Werther’s soft caramels) do you think that would work okay?
Thanks for all your yummy recipes!
Dana
No
Hi Dana! I haven’t tried out this technique but that should work just fine! 🙂 xTieghan
So amaaaaaaaazing
Not sure why that showed up as 1 star. It is 5 stars all the way!!
You know FIVE stars is for “aaaaaaaaamazing,” right?
Thank you!! xTieghan
Oh my!! I bet these are delicious.
Thanks so much, I hope you enjoy them! xTieghan
That sounds amazing. My favorite Nutella and salted caramel and expresso. Looking forward to making it.
Hey Helen! Hope you love this recipe! xTieghan