First off, can I tell you about my love for coffee, chocolate and caramel? This blog post is a combination of all three: you’re welcome.
The Caf Escapes collection of beverages includes mochas, spicy chai and two brand new flavors: Caf Caramel and Caf Vanilla – all well under 100 calories!
I decided to come up with a delicious recipes using the Caf Caramel k-cup.
1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
2 tablespoons of Caf Caramel brewed coffee
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce, such as Fran’s
2 to 3 teaspoons flaked sea salt
Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan. Stir in caramel sauce, swirl with a spoon or knife.
Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake!
As soon as the brownies are out of the oven, sprinkle with the sea salt. Cool completely and cut into 12 bars.
Caf Escapes is available in six indulgent varieties, including:
o Caf Caramel
o Caf Vanilla
o Chai Latte
o Milk Chocolate Hot Cocoa
o Dark Chocolate Hot Cocoa
o Caf Mocha
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