Fried Apple Pies + Links to Inspire.
You have never met a brownie like this before. Let me explain what these salted caramel mocha nutella brownies are all about…
Watch the How-To Video Here:
Salted Caramel Mocha + Nutella Brownies from Half Baked Harvest on Vimeo.
You may have had a certain Starbucks drink with a similar flavor, but let me just be real clear here, although these brownies were indeed inspired by that famous Salted Caramel Mocha drink (that come fall people go crazy for), these brownies I am showing you today are a million times better than that drink could ever be (that has GOT to be a run on sentence!).
I am sure of it.
Believe it or not, I have never actually had a Starbucks drink. Not even those famous Pumpkin spice lattes. I feel like this is a little crazy, since it seems like most people in the world live off of Starbucks, but I don’t drink coffee, so it has just never interested me. When I was middle school though, I always wanted the Christmas cups from Starbucks that I would see people carrying around. I thought they where the coolest. And not gonna lie, I still do, I am a sucker for anything involving Christmas. It’s bad.
And speaking of Christmas, these brownies would be PERFECT for the month of December. I know we are still a few months off, but I am just stating the fact. Also, how is it that Christmas is only 89 days a way (yep, I looked)?
That is just too soon. Way too soon. I am not ready for this year to be over, it went so fast. PLUS, I feel like the barn is never going to be done on time. We are still shooting for Thanksgiving, but oh my gosh there is just so much work to be done in the shortest amount of time. Too much work. Everyone is extra nervous about it. Me especially because, hello I am dying for it to be completed already. I am just praying we do not get any early snow storms that will set us back. As crazy as snow in October sounds, it happens here – often.
Here is the deal with these brownies. They are decadent, but who doesn’t love a little decadence come fall? I have all these apple and sweet cinnamony pumpkin deserts that I want to share with you guys. Think like two whole pages full of apple/pumpkin recipe ideas. But then the thought of brownies took over in my mind and there was no turning back… and really fruits can never make a dessert like chocolate can. So maybe apples + pumpkin next week? Originally, I wanted to share this recipe in December, but I bumped it it up a couple of months because, well I really just could not wait to make them.
And when I called my mom for advice on whether to make extra sweet chocolate brownies or apple pie she obviously said brownies. Chocolate always wins.
I am on a huge salted caramel kick (or a cinnamon kick or a pumpkin kick… it depends on the day). I really want to make everything with some kind of caramel. Caramel apples, caramel brownies and pretty much anything chocolate, but then covered in caramel. I didn’t even used to like caramel, especially caramel apples because they were too hard to eat (I swear I had braces forever!), but I have clearly gotten over this, as I am going caramel crazy over here.
Ok so, these Salted Caramel Mocha + Nutella Brownies are pretty simple. Meaning they do not take a whole lot of time to prepare AND if you are really desperate for a chocolate caramel fix, you can totally eat these while still warm. Preferably with a semi-giant scoop of vanilla ice cream (always).
I actually allowed mine to cool. I know, you probably do not believe me. Trust me, it was hard. So hard, but I wanted pretty brownie squares, so I waited. Err, well actually my patience got the better of me and I ended up sticking the whole pan in the freezer to get them to cool down faster. It worked like a charm, but you just cannot forget about them. Going back to a frozen pan of brownies is not fun. No fun at all.
I made a quick coffee caramel sauce that I spiked with Kahlua because, well, why not? It’s Friday, it’s officially fall and those are the only two excuses I need. Plus, Kahlua rules in my opinion. This is actually the sauce I used last year for this skillet cookie.
Don’t be afraid of making this caramel, it’s pretty basic. You can definitely use a store-bought caramel sauce, but this coffee caramel really plays up that whole mocha theme going on here. Plus, homemade is alway better if you can.
And finally, aren’t you excited this is only the BEGINNING of fall?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
It means there is so much more of this to come + boat loads of apples, pumpkins and caramel too!
I made these for my caramel macchiato loving friend’s birthday. I can’t wait to deliver them later today! I sampled one and they are to delicious. Very rich but oh so yummy!
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
If you use store bought caramel, could you still add some coffee to it?
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan
Can I omit the caramel? Does baking time change? Believe it or not I’m not a caramel lover ?
Yes, you can omit the chocolate and then follow the baking time as listed. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
For the brownie batter portion of the recipe, is it 2 cups of butter or 16 tablespoons? As written it’s unclear. I ended up using 2 cups of butter and the result was very greasy. I suspect the measurement should have been 16 tablespoons instead. Very disappointed.
Sorry for any confusion, the recipe calls for 2 sticks of butter which is equal to 1 cup or 16 tablespoons. I hope this helps for next time! xTieghan
Thanks for responding. As written, the recipe says “2 cup sticks unsalted butter 1 OR 16 tablespoons” so I appreciate the clarification. Thanks again!
Why don’t you try fixing the recipe?
Like some other people in the comments, I had some issues with the caramel. Because of my fussy one-year-old, I couldn’t fully commit to waiting for the initial mixture to reduce to 1/3 cup, especially when some people said it took them close to an hour, so after ten minutes of boiling, I just moved on to the next step. I was able to completely cool the caramel before I actually made the brownies, which helped get the caramel to the consistency shown in the video – definitely runnier than many of the caramels I’ve made before, but able to coat a wooden spoon. Except now I just had a great deal more of it than I was supposed to. I wonder if the type of coffee you’re using matters? Either way, I’m mystified how anybody kept their mixture below 180 degrees the whole time while still getting a simmer/boil. Y’all are wizards.
But all’s well that ends well – I just used less caramel in the brownies since I had so much and have saved the rest for topping. The brownies came out fudgy and luscious and delicious – probably the best brownies I’ve ever had. Well worth all the caramel drama that came before!
Thanks so much for making the recipe, I am so glad it was enjoyed! Thanks! xTieghan
Would these work with a gluten free flour?
Yes, you can use an equal amount of gluten free flour. I hope this recipe turns out well for you, please let me know if you give it a try! xx
Hi! These look incredible and I’d love to make and slowly eat over time. Can I make ahead and freeze these?
Yes, that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I omit the caramel? Does baking time change? Believe it or not I’m not a caramel lover ?
Those brownies look amazing!
Can’t wait to try them.
However, I have 66% dark chocolate, can I use that instead of milk chocolate or will it ruin the taste?
4 ounces of chocolate, is that around 113 grams?
Can I omit the Kahlua in the caramel or substitute it with vanilla extract?
If I make this a day ahead, should I store it in an airtight container or just loosely cover it and keep it at room temperature?
Thank you 🙂
Hi there! Yes, you can use 66% dark chocolate and you can omit the Kahlua.
Airtight container at room temp is great for storing!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are possibly the best brownies I’ve ever made. I’ve made them twice in the past several weeks. Even when I only had half the instant espresso powder on hand, they still tasted incredible. They take a bit of time to set, so if you eat them warm from the oven, they may feel underdone. Still tremendous. Fudgy, chocolatey, with a subtle coffee and subtle caramel hint. Dangerous.
Wow that is so amazing! Thank you for trying these Mel! xTieghan
Could you pls recommend which brand of Kahlua would work best with this receipe ?
Also, can this Kahlua based receipe be offered to young children as well ?
HI! Linked the brand below. And yes, you can serve these to children, but you feel uncomfortable with that, then just omit it from the recipe. Not a big deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My coffee/sugar mixture burned because it never reduced to 1/3 cup and I had to boil it for a very long time. Any ideas what I did wrong?
HI! I am sorry you had trouble. Was there anything you did differently at all? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you and again sorry you are having trouble! xTieghan
What would be the best way to prepare these ahead even by a couple hours? Can I cook these, cool them and than warm them back up?
Hey Julia! You can cook these up to 2-3 days ahead. Serve them at warm temp or you can warm them just slightly in the microwave before serving. Either option is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan