Caramel Brownie

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Caramelise 125 g sugar in a pot until golden. First add 125 g butter in pieces, then the cream. Melt the butter and let everything simmer for about 5 minutes. Remove from heat. Mix in nuts and let them cool down

2. 2

   Chopping chocolate. Melt 250 g chocolate and 250 g butter in a pot at low heat. Beat the eggs, salt and 350 g sugar with the whisk of the hand mixer for about 5 minutes until thick and creamy. Mix flour and baking powder in a bowl. Stir the chocolate mixture into the egg mixture. Stir in the flour mixture

3. 3

   Grease a springform pan (26 cm Ø) and dust with flour. Pour in half of the dough, chill for 10 minutes. Stir the rest of the chopped chocolate into the caramel cream. Spread carefully on the dough, leaving the rim free. Spread the rest of the dough on top and spread

4. 4

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes, if necessary cover the last 20 minutes with aluminium foil. Take out of the oven and let cool down on a cake rack for about 10 minutes. Remove from the springform pan and let it cool down. Serve with cream and chocolate syrup

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
490 kcal

CARBS
44 g

FATS
32 g

PROTEINS
6 g