Espresso Caramel Brownie Sundaes: How It’s Done

• Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch baking pan or line it with parchment paper to ensure the brownies come out easily.
• In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar and brown sugar until fully combined.
• Let the butter and sugar mixture cool slightly. Then, whisk in the eggs one at a time until the mixture is smooth and glossy. Stir in the vanilla extract.
• In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
• Slowly pour in the cooled espresso and fold it evenly into the batter. Then, fold in the semi-sweet chocolate chips for extra melty goodness.
• Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
• Allow the brownies to cool completely in the pan on a cooling rack. Once cooled, cut into squares suitable for serving.
• Place a warm brownie square in a bowl or dessert plate. Drizzle generously with caramel sauce, then top with a scoop of vanilla ice cream. For an extra touch, add a sprinkle of chocolate shavings or a dusting of cocoa powder.