Caramel Layered Brownies

Ingredients

• 3/4 cup plus 1 tablespoon unsalted butter
• 1 cup (130 grams) cake flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 10 ounces/280 grams semisweet chocolate (no more than 55% cacao)
• 1 cup sugar
• 3 tablespoons brewed espresso (or 1 1/2 teaspoons instant espresso dissolved in 3 tablespoons boiling water)
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/4 cups caramel, storebought or homemade

Directions

1. Preheat oven to 350 degrees F. Line an 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. Sift the cake flour, baking powder and salt together into a medium bowl; set aside.
3. Heat the butter, sugar and espresso together in a medium saucepan over medium heat, stirring often, until melted and combined.
4. Pour hot mixture over chocolate and let stand until chocolate is softened, about 1 minute. Add the vanilla and whisk until the chocolate is melted and mixture is smooth.
5. Gradually beat in the eggs. Add the flour mixture and stir until smooth.
6. Spread half of mixture evenly in the prepared pan; bake for 10-12 minutes. Remove from oven, evenly spread the caramel over the bottom layer and top with remaining half of brownie batter, covering caramel completely. Return to oven and bake for another 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not overbake. Remove from oven and cool completely.