Mocha Caramel Brownies

Mocha Caramel Brownies
Recipe by Dragon

Yippee, today is National Chocolate Cake day! I know, I know, these are brownies but they are chocolate. I doubt anyone would complain after one bite of these creamy, fudgey mocha caramel brownies. Enjoy!

Makes: Approximately 20 squares

Ingredients:
8 oz bittersweet chocolate
1 tablespoon coffee liquor
1 cup butter, soften
1 cup flour
1/4 cup unsweetened Dutch cocoa
1 tablespoon instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 eggs
1 1/2 cups sugar
1 1/2 cup chocolate covered caramel balls

Frosting:
4 oz semi-sweet chocolate chips
2 tablespoons butter
1 tablespoon coffee liquor
8 oz package cream cheese
1 tablespoon vanilla extract
Pinch of salt
3 cups confectioners sugar
2 tablespoons heavy cream
Chocolate covered caramel balls to garnish

Directions:
1. Center a rack in the oven and preheat to 375F. Line a 9 x 13 baking pan with parchment paper. Butter the parchment paper.

2. Melt the chocolate and butter in a saucepan over low heat. When the chocolate is melted, remove the pan from the heat and stir in the coffee liquor. Set aside.

3. Whisk together the flour, instant espresso, cocoa, cinnamon and salt.

4. With an electric mixer on medium-high, beat the eggs and sugars until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate, mixing only until it is incorporated.

5. Add the dry ingredients and mix at low speed until it is incorporated. Fold in the chocolate covered caramel balls.

6. Scrape the batter into the pan and bake for 35-40 minutes. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

7. To make the frosting, melt the chocolate and butter in a saucepan over low heat. When the chocolate is melted, remove the pan from the heat and stir in the coffee liquor. Set aside to cool slightly.

8. In a large bowl, beat the cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Add the confectioners sugar, a little at a time. Slowly add heavy cream until the frosting is at spreading consistency. Frost the brownies.

9. Lift the brownies out of the pan, using the parchment paper edges as handles and transfer to a cutting board. With a long-bladed sharp knife, cut the brownies into desired size squares (about 20). Top each square with a chocolate covered caramel ball.