Salted Caramel Espresso Brownies

• 1 cup of salted, melted butter228 g
• 2 tablespoons of olive oil28 g
• 1 tablespoon of instant espresso powder
• 1 cup of light brown sugar220 g
• 4 large eggs200 g
• 4 teaspoons of vanilla extract20 g
• 1 cup of all purpose flour120-130 g
• 1 cup of unsweetened cocoa powder100 g
• 2 teaspoons of salt10-12 g

• 1 cup of light brown sugar (110g)
• ⅜ cup of butter (85g)
• ½ cup of heavy cream (120g)
• ½ teaspoon of salt (3g)

Start by preheating my oven to 350°F (175°C). Then Line an 8x8 baking pan with parchment paper. In a small bowl, over medium heat, I browned my butter by letting it melt. Once it was fully melted, I constantly stirred it but left it on the heat for another 2-4 minutes, until the butter was a deep amber brown. Then Add the browned butter in a large glass bowl along with the salt, oil, instant espresso powder, vanilla extract, and brown sugar and mixed this together for about a minute. 4. After, Add in the eggs and whisked this for another minute.

Once it was well combined, Add in the flour and cocoa powder and folded the dry ingredients into the wet batter until it was just combined, trying not to over mix this batter. Pour this into my 8x8 baking pan and baked for 17-20 minutes. After, Start my homemade caramel by melting the brown sugar over medium heat in a small pan. I constantly stirred this for about 5m minutes before the sugar was fully liquid.

Then I moved the pan off the heat, added in my butter, and whisked vigorously until the butter and sugar were well combined. Place the pan back over low heat and slowly added in the heavy cream while constantly stirring. Once it was well combined, Let this lightly boil for about 2 minutes, then removed it from the heat and poured it into a glass bowl.

Let the caramel cool for about 3 hours before pouring it on top of the fully cooled down brownies. I sprinkled flaky salt on top for a final finish.