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A dark chocolate and death coffee lover's treat

Sure! Here's a detailed recipe for a sophisticated and unique dessert: Butterfly Pea Flower Tea and Raspberry Flavored Dark Chocolate Brownies with Coffee-Infused Caramel Drizzle and Jawbreakers on the side.

### Ingredients

#### Butterfly Pea Flower Tea and Raspberry Dark Chocolate Brownies
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 25 grams cocoa powder
- 1/2 teaspoon salt
- 1/4 cup raspberry puree (from fresh or frozen raspberries)
- 1 tablespoon butterfly pea flower powder

#### Coffee-Infused Caramel Drizzle
- 200 grams granulated sugar
- 60 ml water
- 120 ml heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon finely ground coffee
- Pinch of salt

#### Garnish and Sides
- Instant coffee powder for dusting
- Jawbreakers (assorted colors)
- Fresh raspberries (optional)

### Equipment
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- 9x9 inch baking pan
- Parchment paper
- Fine mesh strainer
- Blender or food processor
- Measuring cups and spoons

### Instructions

#### Prepare the Brownies
1. **Preheat Oven**: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. **Melt Chocolate and Butter**: In a microwave-safe bowl, combine the dark chocolate and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let it cool slightly.
3. **Mix Wet Ingredients**: In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy.
4. **Combine with Chocolate**: Gradually add the melted chocolate mixture to the egg mixture, stirring until well combined.
5. **Sift Dry Ingredients**: Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
6. **Prepare Purees**: Blend fresh or thawed raspberries until smooth to create raspberry puree. Strain through a fine mesh strainer to remove seeds.
7. **Add Flavors**: Divide the brownie batter into two bowls. In one bowl, mix in the raspberry puree. In the other bowl, mix in the butterfly pea flower powder.
8. **Layer Batter**: Pour half of the raspberry brownie batter into the prepared baking pan, spreading it evenly. Layer the butterfly pea flower batter on top, followed by the remaining raspberry batter. Use a knife to swirl the batters together gently.

#### Bake and Cool
9. **Bake**: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
10. **Cool**: Allow the brownies to cool completely in the pan on a wire rack before removing and cutting into squares.

#### Make the Coffee-Infused Caramel Drizzle
11. **Heat Sugar and Water**: In a medium saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and let it come to a boil.
12. **Caramelize**: Continue cooking until the mixture turns a deep amber color. Remove from heat immediately.
13. **Add Cream**: Carefully add the heavy cream (the mixture will bubble up). Stir until smooth.
14. **Infuse with Coffee**: Stir in the butter, vanilla extract, finely ground coffee, and a pinch of salt. Return to low heat and cook for an additional 2 minutes, stirring constantly.
15. **Cool**: Let the caramel cool slightly before using.

#### Assemble and Serve
16. **Drizzle Caramel**: Drizzle the coffee-infused caramel over the cooled brownies.
17. **Dust with Coffee Powder**: Lightly dust the top of the brownies with instant coffee powder for an extra coffee kick.
18. **Garnish and Serve**: Serve the brownies with assorted jawbreakers on the side for a fun and colorful contrast. Optionally, garnish with fresh raspberries.

### Tips
- For a more intense coffee flavor in the caramel, you can steep the ground coffee in the heavy cream before making the caramel.
- Ensure that the caramel has cooled slightly before drizzling to avoid melting the brownie surface.
- Store any leftover brownies in an airtight container at room temperature for up to 3 days.

Enjoy your Butterfly Pea Flower Tea and Raspberry Flavored Dark Chocolate Brownies with Coffee-Infused Caramel Drizzle and jawbreakers on the side!