The brownies are moist, light and fluffy. They’re not overly dense or fudgey, which is how I typically like my brownies. They have just a hint of bitterness from the espresso, which is offset by a sweet, salty, and crunchy caramel and walnut topping.
I made a few changes to the recipe:
- I didn’t make the praline topping because I have 3 jars of leftover salted caramel sauce in the fridge. Leftover salted caramel sauce? It’s a terrible problem to have.
- I used walnuts because I could reach them – pecans would have required me going to the next room and getting a chair.
- I used fresh espresso over using espresso powder, which I don’t have.
- I made 1/3 of the recipe in a muffin pan and got 6.
Next week, we’re going to drink away the 104-degree, 7-month-drought blahs with some Rather Sweet Sangria!