Caramel-Macchiato Brownies -- Southern Living

From the 2009 August Edition. Caramel? Brownies? Nuf said! To make caramel bits -- quarter 12 caramels -- I spray my knife with cooking spray first! Use the espresso powder depending on how much you want these to have a coffee flavor! Cook time is time they are in the oven -- not the time you are required to attend to them! :)

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 16 brownies

Ingredients

• 4 (1 ounce)  unsweetened chocolate squares
• 3⁄4 cup butter
• 1 1⁄2 cups granulated sugar
• 1⁄2 cup  firmly packed brown sugar
• 3  large eggs
• 1  cup all-purpose flour
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon salt
• 1  cup miniature marshmallow
• 1⁄2 cup  caramel, bits
• 1 1⁄2 teaspoons instant espresso powder, to
• 1  tablespoon instant espresso powder

Directions

1. Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
3. Whisk in granulated and brown sugars.
4. Add eggs, 1 at a time, whisking just until blended after each addition.
5. Whisk in flour, vanilla, and salt.
6. Stir miniature marshmallows, caramel bits, and instant espresso into batter.
7. Pour mixture into prepared pan.
8. Bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
9. Cool completely on a wire rack. Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.