Brownie with caramel

Cassandra Brock
4.1 10
60 mins
60 mins


Servings: 16
  • 200 g Whipped cream
  • 150 g + 350 g sugar
  • 2 TABLESPOONS + some + 250 g butter
  • 7-10 Tbsp some + 65 g flour
  • 250 g Dark chocolate
  • 80 g Cocoa
  • 1 TEASPOON Baking Powder
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 100 g Hazelnut kernels


  1. 1

    Heat 200 g cream. Caramelise 150 g sugar. Carefully stir in hot cream and 2 tablespoons of butter, bring to the boil and simmer for about 5 minutes until the caramel is creamy. Remove from the heat and let it cool down.

  2. 2

    Grease a springform pan (26 cm Ø) and dust with flour. Roughly chop the chocolate and put 50 g aside. Melt the rest of the chocolate and 250 g butter in a saucepan over low heat.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix cocoa, 65 g flour, baking powder and 350 g sugar in a bowl. Fold into the chocolate mixture. Beat the eggs and 1 pinch of salt with the whisk of the mixer for approx. 5 minutes until thick and creamy, stir into the chocolate dough.

  4. 4

    Fill half of the dough into the mould. Pre-bake in the oven for about 15 minutes. Take out and let it cool down a little. Coarsely chop the nuts and spread them on the dough. Put 2-3 tbsp. caramel aside, spread the rest on the dough, leaving about 1 cm of edge free.

  5. 5

    Sprinkle with the rest of the chopped chocolate. Spread the rest of the dough on top. Continue baking at the same temperature for about 20 minutes.

  6. 6

    Let the brownie cool down. Cut into pieces and sprinkle with remaining caramel. Serve with a fruit salad of oranges and physalis.

Nutrition Facts

470 kcal
44 g
29 g
6 g