Coffee Crunch Brownies with Espresso Caramel Sauce

This espresso caramel sauce takes 15 minutes and transforms any brownie into something worth sitting down for. The sauce is silky, deep, and built on strong brewed espresso. Coffee toffee crunch folded into the brownie batter adds bite and bitterness against the sweet caramel. Finish with fresh whipped cream and a second drizzle of sauce.

This recipe works with a packaged brownie mix or your own homemade brownies. The espresso caramel sauce is the star and stores in the fridge for up to two weeks. Make it ahead and use it on ice cream, pound cake, or anything that needs a coffee finish.

Prep time: 1.5 hours  |  Cook time: 25 minutes  |  Servings: 12

Coffee Crunch Brownies

• 1 package brownie mix (plus any ingredients listed on box)
• 3/4 cup coffee toffee crunch (store-bought coffee toffee brittle, or Heath bar pieces crushed fine)

1. Follow the package directions for the brownie mix until just before spooning the batter into pan.
2. Place the coffee toffee crunch into a heavy-duty sandwich bag and crush with a rolling pin.
3. Gently fold the crushed crunch into the brownie batter and spoon the batter into the prepared pan.
4. Bake as directed by the package or your recipe.

• 10 tbsp sweet cream butter, cut into 1/2" squares
• 1 cup light brown sugar, packed
• 1 pint heavy cream, divided
• 1/4 cup strong brewed espresso
• 1/2 tsp flake sea salt (optional)
• 2 tsp vanilla extract

1. Melt the butter over medium heat.
2. Mix together the brewed espresso and 1 cup of heavy cream. Add the coffee mixture, sugar and salt to the melted butter.
3. Bring the mixture to a slow boil, whisking constantly the entire time.
4. Turn down the heat and continue to cook and whisk for an additional 3 to 5 minutes to thicken the caramel.
5. Remove the pan from the heat and stir in the vanilla extract.
6. Allow the espresso caramel sauce to cool to just above room temperature, or refrigerate until ready to use. To reheat, warm in the microwave on low power in 15-second bursts.
7. Cut the brownies into 12 squares. Place a brownie on a plate. Spoon espresso caramel sauce over the brownie. Whip the remaining heavy cream with 2 to 3 tablespoons of confectioners sugar, or sweeten to taste. Top with whipped cream and drizzle with more caramel sauce.

Tips for the Best Espresso Caramel Sauce

The espresso caramel sauce needs a bold espresso to hold its flavor against the butter and sugar. A weak shot disappears. Use a double shot of freshly brewed espresso or strong brewed dark roast concentrate. Blackout's Brewtal Awakening dark roast works well here. The chocolate and bold character read through the sweetness.

The sauce burns fast once it starts to boil. Keep the whisk moving from the moment you add the liquid. Do not step away. Use a medium-heavy saucepan with good heat distribution. Thin pans create hot spots that scorch the sugar before the caramel develops.

The sauce stores in the refrigerator for up to two weeks in a sealed jar. It thickens when cold. Reheat in 15-second microwave bursts on low power until it pours easily. Make it a day ahead and the flavors deepen overnight. It also works on ice cream, pound cake, pancakes, and coffee drinks.

The recipe lists flake sea salt as optional but it changes the sauce. Salt suppresses bitterness and amplifies caramel sweetness. A pinch of flake salt on top of each finished brownie is even better. Add it after the sauce and before the cream. Try our espresso brownie recipe for another coffee baking idea. Our café au lait pots de crème recipe is another great use for this sauce.

Frequently Asked Questions

Yes. Dissolve 1 to 2 teaspoons of instant espresso powder in 1/4 cup hot water. Use that in place of brewed espresso. The result is slightly less complex than brewed espresso but works well. Start with 1 teaspoon and taste before adding more.

Coffee toffee crunch is a hard candy brittle made with coffee-flavored toffee. It is available at specialty food stores and online. A good substitute is English toffee brittle crushed into small pieces. The goal is a crunchy, slightly bitter coffee element folded into the brownie batter before baking.

Up to two weeks in a sealed jar in the refrigerator. It thickens when cold. Reheat on low power in the microwave in 15-second bursts. Do not overheat or the sauce can separate.

Yes. Any fudgy brownie recipe works. Fold in the crushed coffee toffee crunch at the same point you would add chocolate chips or nuts. The crunch holds its texture better in denser, fudgier brownies than in cakey ones.

Ice cream, pound cake, pancakes, waffles, cheesecake, and coffee drinks. It works especially well stirred into a latte or drizzled over cold brew ice cream. The sauce pairs with anything where chocolate and coffee flavors belong together. See our coffee and dessert pairing guide for more ideas.

You can substitute coconut cream for heavy cream. The texture will be slightly different since coconut cream adds its own sweetness, but the sauce still works. Use full-fat coconut cream for the best consistency. Swap butter for a plant-based alternative.

Get the Espresso This Sauce Deserves

The espresso caramel sauce only works when the espresso is strong enough to hold its own. Browse our premium coffee collection or grab our instant coffee for a quick concentrated shot.

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