Dawn Bitz shows us how to make Cinnamon Mocha Nutella Brownies.
Cinnamon Mocha Nutella Brownies
2 sticks (1 cup) unsalted butter
4 ounces milk chocolate, chopped
1 1/2 cups granulated sugar
2 tablespoons instant coffee
1 tablespoon vanilla extract
2 tablespoons Kahlua, optional
4 large eggs
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup Nutella
Cinnamon Coffee Caramel
1 ½ cup store bought caramel sauce
1 cup black coffee
1 tablespoon Kahlua
½ teaspoon cinnamon
To make the caramel, combine the caramel sauce and coffee and warm in the microwave 30 seconds to 1 minute. Stir in the Kahlua and cinnamon, set aside.
Spray 9x13 inch baking dish with cooking spray or line with aluminum foil. Preheat the oven to 350 degrees F. In a medium sized bowl, add butter and milk chocolate. Microwave in 30 second intervals, stirring after each interval. Chocolate should melt and become smooth. Add sugar, instant coffee, vanilla, Kahula and eggs, whisking until completely combined. Do not to over mix the batter. It will be thick. Pour half the batter into the prepared pan. Dollop teaspoon size amounts of Nutella over the batter. Drizzle with three-fourths of the caramel. Spoon the remaining batter over top, using a spoon to lightly smooth out the batter.
Bake for 25-30 minutes, until the brownies are set on top. Remove from the oven and allow brownies to cool. Just before slicing, heat the remaining caramel over the stove. Cut the brownies into bars and then drizzle the warmed caramel over the brownies