Adapted from Fat Toad Farms, Better Homes and Gardens magazine
8 ounces semisweet chocolate, coarsely chopped
1 cup butter
2 cups all purpose flour
¼ cup unsweetened Cocoa powder
2 ½ cups sugar
1 tbsp freshly ground coffee beans, finely ground
1 ½ teaspoons ground cinnamon
2 tsp vanilla extract
8 oz jar of Fat Toad Farm Goat’s Milk Caramel Sauce
In a small saucepan, cook and stir chocolate and butter over low heat until melted and smooth. Remove from heat; cool slightly.
Preheat oven to 325°. Line a 13 x 9 x 2 inch baking pan with foil, extending the foil over the edges of the pan (or use two smaller pans). Grease foil with a little olive oil.
In a small bowl, stir together flour and ¼ cup cocoa powder.
In a large mixing bowl, stir together sugar, finely ground coffee and cinnamon. Add chocolate mixture. Beat with an electric mixer on medium for 1 minute, scraping the sides of the bowl occasionally. Add eggs, one at a time, beating on low speed after each addition, until just combined. Beat in vanilla extract. Gradually beat in flour mixture until just combined. Beat on medium speed for 1 minute. Pour batter into prepared baking pan, spreading evenly, about 1 ½ inches thick.
Bake for 35 – 40 minutes of until edges start to pull away from sides of pan. A knife stuck in the middle should come out clean. Cool in pan on a wire rack. Lift brownie out of pan with foil edges and remove foil.
Top with powdered sugar and drizzle with Fat Toad Farm Goat’s Milk Caramel Sauce!