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Brown Butter Salted Caramel Espresso Bars Recipe

Brown Butter Salted Caramel Espresso Bars are chewy, buttery dessert bars with a gooey caramel center and a punch of espresso. Made with pantry staples and baked in layers, they deliver bold flavor with minimal fuss. Perfect for dessert tables, afternoon snacks, or freezing for future indulgence.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 16 bars

Ingredients
  

For the bar base:

  • 1 cup 2 sticks unsalted butter
  • 1 1/2 cups light brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 1/2 tsp salt
  • 1 3/4 cups all-purpose flour

For the caramel layer:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cut into cubes
  • 1/2 cup heavy cream
  • 1/2 tsp sea salt plus more for topping

Instructions
 

  • Brown the Butter: In a medium saucepan over medium heat, melt the butter and continue to cook until golden brown and fragrant, about 5–7 minutes. Let cool for 5 minutes.
  • Make the Base: In a large bowl, whisk together the browned butter and brown sugar. Add eggs and vanilla, whisking until smooth. Stir in espresso powder and salt. Fold in the flour just until combined. Spread the mixture into a greased or parchment-lined 9x13 inch pan.
  • Bake the Base: Bake at 350°F (175°C) for 20 minutes, until the edges are set but the center is slightly soft.
  • Make the Caramel: While the base bakes, heat sugar in a dry saucepan over medium heat, stirring constantly until it melts into a deep amber liquid. Add butter and stir until melted. Slowly pour in cream (it will bubble), stirring constantly. Cook for another 1–2 minutes until smooth. Stir in salt.
  • Add the Caramel Layer: Pour the warm caramel evenly over the baked base. Tilt the pan to spread, or use a spatula.
  • Bake Again: Return to the oven and bake for an additional 15 minutes. Let cool at room temperature for 1 hour before slicing.
  • Finish and Serve: Once cooled, sprinkle with flaky sea salt. Slice into bars and serve.

Notes

  • Let the brown butter cool slightly before mixing to avoid scrambling the eggs.
  • Use high-quality espresso powder for best flavor.
  • Store bars in an airtight container for up to 5 days or freeze for up to 2 months.
  • For easier slicing, chill the bars before cutting.