Mocha Brownie with Caramel Sauce

In a small saute pot combine the butter and coffee grounds.
Melt the butter over a medium heat.
Stir the butter and coffee grounds together as it melts.
Turn down the heat to low and let the butter heat the coffee for a couple of minutes.
Turn off the heat and let the coffee and butter steep for 30 minutes to 1 hour.
The butter/coffee should be strained before the butter solidifies.
Strain the butter and coffee through a strainer lined with cheesecloth folded over. This will allow the coffee grounds to get strained out.

Preheat the oven to 325°
In a bowl, place the strained butter, unsweetened chocolate and dark chocolate.
Place the bowl on a pot with about an inch of water. Bring the water to a simmer.
As the chocolate melts stir to incorporate the butter and chocolate.
In a mixer, add the eggs to the bowl.
Whip the eggs to full volume.
Add the sugar to the eggs.
Continue to whip the eggs and sugar to incorporate.
Add the Vanilla.
Reduce the speed of the mixer to low and slowly drizzle in the butter and chocolate mixture into the egg and sugar mix.
Add the salt and flour to the mixing bowl. Mix on low to combine the flour. Scrape the bowl sides and bottom to ensure ingredients are combined.
Optional – add toasted walnuts if using.
Spray an half sheet pan with nonstick spray.
Pour the brownie batter into the half sheet pan.
Bake for 40 – 45 minutes.I like to bake for 40 minutes it gives a soft chewy brownie.Another 5 minutes will make more dry finish to the brownies.
Let the brownies cool for at least 1 hour before cutting.
Serve with caramel sauce and coffee ice cream!
Enjoy!