Chocolate brownies with caramel topping

Chocolate brownies with caramel topping

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 207 kcal
, Fat: 12 g
, Carbohydrate: 20 g
, Protein: 3 g


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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60g butter
300g dark chocolate, finely chopped
3 eggs
120g sugar
1parcel vanilla sugar
½tsp salt
150g ground almonds
100g soft caramels, roughly chopped
75g white flour
½tsp baking powder

Caramel topping

1dl cream
100g soft caramels, roughly chopped
1tsp sea salt
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One square springform pan (approx. 23 cm), base lined with baking paper, sides greased. Makes approx. 25.

How it's done


Melt the butter and chocolate in a pan over a low heat. Remove the pan from the heat, allow to cool a little.

In a bowl, mix the eggs with all the other ingredients up to and including the salt until the mixture becomes lighter in colour, stir in the chocolate. Mix in the almonds, caramels, flour and baking powder, transfer the brownie mix to the prepared tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, cut into small squares, remove from the tin and leave to cool on a rack.

Caramel topping

Pour the cream into a pan and bring to the boil, reduce the heat, add the caramels and melt while stirring, pour over the brownies, sprinkle with salt.

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