Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Robin Egg Brownies


Ingredients

Scale
  • 8 tablespoons butter
  • 2/3 cups flour
  • 1 cup light brown sugar
  • 2 large eggs + 1 egg yolk
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 8 ounces dark chocolate
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate eggs, some crushed and some whole

Instructions

  1. Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
  2. Make the salted caramel sauce. Then pour the hot caramel over a parchment-lined sheet pan. Place the sheet pan in the freezer for 5 minutes. 
  3. In a medium-size mixing bowl. whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Inside of a large mixing bow, microwave the butter and brown in 15-20 sec increments whisking after each time. Do not let the mixture boil. The mixture will be glossy and still a little grainy.
  5. Take 4 ounces of the chocolate and rough chop it. You are going to melt the chocolate in a microwave-safe bowl in 10-second increments. After 10 seconds stir. Repeat until the chocolate has fully melted.
  6. Whisk the melted chocolate into the butter-sugar mixture until mixed. Allow to cool for a few minutes.
  7. With a hand mixer on low, you are going to beat in the eggs one at a time. Beat for about 1 minute. This is the part that will give your brownies that shiny crackle top.
  8. Gently fold the dry ingredients into the wet. It’s ok if there is a tiny bit of flour showing. Take the other 4 ounces of chocolate and give it a rough chop. Now, fold in the chocolate pieces.
  9. Pour the batter into a lined pan and spread it out evenly.
  10. With a small spoon, scoop out medium mounds of caramel and drop them in a different place onto the brownie batter. Take a spoon and lightly swirl the caramel, being careful not to mix the caramel into the batter too much. The caramel should be visible.
  11. Bake for 25-30 minutes. For fudgy brownies, you’ll want to underbake them. Do the toothpicks test after 25 minutes. Insert a toothpick into the center of the brownies. If the toothpick comes out with a little bit of wet batter and crumbs, it’s time to remove the pan from the oven. It will continue to bake as it cools.
  12. Cool completely before serving. Enjoy!