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BEFORE YOU START
While the cooking time of the brownies is only 30 minutes, the prep time to prepare the caramel is longer and can be
done ahead of time. You may substitute store bought salted caramel for this step, but the addition of the coffee in the
caramel is a nice avor addition.
INGREDIENTS
1 cup (2 sticks) unsalted
butter, room temperature
¾ cup semi-sweet
chocolate chips
1½ cups granulated sugar
2 tablespoons
instant coffee
1 tablespoon
vanilla extract
4 large eggs
1 cup unsweetened
cocoa powder
1 cup all-purpose flour
¼ teaspoon kosher salt
½ cup Nutella
®
F O R S A L T E D
COFFEE CARAMEL
(or use 1½ cups store-bought
salted caramel sauce)
1 cup (8 fl oz)
brewed coffee
1¼ cups firmly packed
brown sugar
1 cup heavy cream
2 tablespoons
unsalted butter
½ teaspoon sea salt
MAKES RACK POSITION COOK TIME
20–24 SMALL BROWNIES POSITION 3 30 MINUTES
SALTED CARAMEL NUTELLA
®
BROWNIES
Brownies are always delicious, so how could they possibly be made any better?
Well, adding salted caramel, coffee and Nutella
®
is a good start.
PREPARATION METHOD
TO MAKE THE CARAMEL
1. Combine the coffee and brown sugar in a medium
sauce pot. 2. Bring to a boil, then reduce to a simmer,
cooking for 7 minutes or until the mixture has reduced
to ½ cup. 3. Slowly add the heavy cream and butter,
whisking to combine. 4. Bring the sauce back to a boil,
reduce the heat to a low boil and cook 5 minutes longer
or until the sauce has thickened and coats the back of
a spoon. 5. If using a candy thermometer do not let the
sauce go above 180°F. 6. Remove from the heat and stir
in the kosher salt. 7. Make sure the caramel has cooled
completely before adding it to the brownie batter.
TO MAKE THE BROWNIES
1. Spray a 9x13 baking dish with cooking spray and line
with parchment paper, letting the edges overhang so
later you can easily lift the brownies out of the pan.
2. Preheat the oven to 325°F on Convection Mode with a
rack on position 3. 3. Combine the butter and chocolate
in a medium size sauce pan and melt over low heat,
stirring to combine until melted and smooth. 4. To the
melted chocolate mixture add the sugar and instant
coffee, whisking until completely combined. 5. Remove
from heat and cool slightly by mixing for 1–2 minutes.
6. Whisk in the vanilla and eggs until smooth. 7. Stir in
the cocoa powder, our and kosher salt until smooth
and just combined — try not to over mix the batter, it
will be thick. 8. Pour half the batter into the prepared
pan. 9. Dollop teaspoon size amounts of Nutella
®
over
the batter and drizzle with half of the caramel (you
may need to warm the caramel over the stove if it has
thickened/set). 10. 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
®
and
caramel. 11. Bake for 25–30 minutes, until the brownies
are set on top. 12. Remove from the oven and allow to
cool. 13. Heat the remaining caramel as needed and
drizzle over the cooled brownies.
CONVECTION MODE
14
15
9


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