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

Caramel topping

1 dl cream
100 g soft caramels, roughly chopped
1 tsp 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

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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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