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Decadent Salted Caramel Mocha Brownie Bars with Espresso Frosting

Salted Caramel Mocha Brownie Bars - featured image
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Rich chocolate brownies combined with bold espresso frosting and a buttery salted caramel drizzle create a sophisticated, easy-to-make dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) caramel sauce
  • 1 teaspoon sea salt flakes
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tablespoon espresso powder (dissolved in 1 tablespoon hot water)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined and glossy.
  3. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, espresso powder, and salt.
  5. Gradually fold dry ingredients into wet ingredients using a spatula until no streaks remain; do not overmix.
  6. Pour batter into prepared pan, spread evenly, and tap gently to release air bubbles.
  7. Bake for 28-32 minutes until a toothpick inserted comes out with moist crumbs but no wet batter.
  8. Cool brownies completely in the pan on a wire rack (about 1-1.5 hours).
  9. Prepare espresso frosting by beating softened butter until creamy, gradually adding powdered sugar, then espresso mixture and vanilla extract. Add heavy cream as needed for spreadable consistency.
  10. Spread frosting evenly over cooled brownies.
  11. Warm caramel sauce slightly if needed, drizzle over frosting, and sprinkle sea salt flakes on top.
  12. Chill in refrigerator for 30 minutes to set frosting and caramel.
  13. Use parchment overhang to lift bars out and cut into 12 to 16 squares.

Notes

Dissolve espresso powder in hot water before mixing to avoid graininess. Avoid overbaking to keep bars fudgy. Chill frosted bars before cutting for clean slices. Use softened (not melted) butter for smooth frosting. Warm caramel slightly for easier drizzling. Variations include adding nuts, using dairy-free substitutes for vegan version, or adding spices like cinnamon and cayenne.

Nutrition

Keywords: brownies, salted caramel, mocha, espresso frosting, dessert bars, easy brownies, chocolate dessert

Find it online: https://breezybake.com/decadent-salted-caramel-mocha-brownie-bars-easy-recipe-with-espresso-frosting/