Without question, this is the richest, most decadent dessert I’ve ever created.
I can handle a lot of richness. I can’t relate when I hear someone say that something is so rich that they can only have one bite. In my world, one bite would never suffice!
Not only is this rich and decadent — it’s also incredibly delicious, with the smoothest, creamiest texture imaginable.
And I’m happy to say that after a few weeks without, Friday Flowers is back!
These Pelargonium Sidoides (AKA Geraniums ;-)), look every bit as rich and beautiful as the chocolate dessert.
This Chocolate-Espresso Caramel Brownie recipe is also wonderful because you can do a few different things with it . . .
- You could do what I did and make unbelievable brownies covered in espresso caramel.
- You could use the brownie portion of the recipe only — to make the best brownies on earth.
- You could bake the brownie batter in a cake round and it’s a cake! (Glaze it with the caramel, Ganache, or simply dust it with powdered sugar.)
- And finally, you could just make the caramel portion of the recipe, and pour it over ice cream, yogurt, and even your pancakes!
I drizzled a bit of melted chocolate over the top, and you can most certainly serve this with whipped cream and/or ice cream. (I’d suggest vanilla bean, and if you’re really daring, and want to add rich to richer, McConnell’s Turkish Coffee ice cream would be an excellent choice!)
What’s your tolerance for super rich desserts? One bite, or more? Please tell me in the comments – I want to know!
P.S. This is a gluten-free dessert. And for me, it’s the best kind of gluten-free dessert — one that’s inherently gluten-free and uses no substitutions. And one that my gluten-free son loves! (Don’t judge me for giving my 8-year old such a rich chocolaty-caffeinated dessert! ;-))
This is the perfect recipe to put on your list for when you need holiday treats next month!