For the caramel sauce:

1 Mix sugar and water over medium/high heat until sugar dissolves, sugar will begin to bubble. 2 When sugar begins to bubble, do not stir and watch carefully as sugar changes colors from white to amber. 3 When sugar is an amber (very light brown) color, take the pot off the flame and add cream carefully because caramel may splatter. 4 Mix vigorously with wooden spoon. 5 Add vanilla, coffee and sprinkle of salt. 6 Continue to mix for a few minutes until mixture resembles a thick caramel. Set aside in a warm place.

For the brownie: 1 Preheat oven to 350 degrees. 2 Melt chocolate and butter or margarine together in a bowl set over simmering water. (Alternatively, you can place the chocolate and butter in microwave or even in the oven until chocolate is melted.) 3 Add coffee and vanilla to the chocolate mixture. 4 Mix in oil and sugar. 5 Mix in eggs one at a time. 6 Sift flour over bowl; add salt, mix to just incorporate. 7 Place half of brownie mixture in a baking pan. Pour caramel on top and top caramel with the rest of the brownie mixture. 8 (Optional: press chocolate coffee beans or chocolate chunks on top of brownie.) 9 Bake for 35 minutes or until brownie is starting to crack on top.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now