The best brownies ooze soft chewy goodness with every bite, but this recipe also gives hints of chocolate caramel with delicious crunch.
Bake these luscious chocolate caramel brownies
Be still my beating heart! I’m excited just at the thought of a brownie that has hints of caramel. The wicked people from Lindt came up with this recipe which draws extra strength from their Dark Sea Salt Caramel chocolate. It’s a delicious combination of smooth dark chocolate with a caramel surge and the seductive crunch of sea salt. Turn it into a delicious adult dessert with a generous topping of caramel sauce. I’ve included a caramel sauce recipe for you too!
Dessert alternatives- try a Strawberry Roulade
Make these chocolate caramel brownies
Brownie cooking tips
Here are some cooking tips from Thomas Schnetzler, Lindt Maître Chocolatier, who devised the recipe.
“I love the combination of chocolate and deep rich caramel. Not the gooey, super sweet kind, but the really, dark, almost slightly bitter caramel. This recipe celebrates this wonderful combination, and to enhance the caramel flavour, I have used raw caster sugar for its molasses taste and a little malt. Be careful not to over-bake this Brownie as you want a rich, fudgy texture, not a dry cake. Dust with a little cocoa powder and serve with some rich caramel sauce for a very adult brownie,” Thomas Schnetzler.
- Is your brownie top full of cracks? You may have over mixed the mixture after the eggs were added.
- Like your brownies chewy? Use brown sugar.
- How to tell your brownie is cooked? Insert a skewer into the centre of the brownie. It should come out with moist crumbs on it. That means the brownie is just set, which is just how you want it.
Dark Chocolate Caramel Brownies
Makes 9-12 portions. Preparation time 30 minutes
Grease and line your pan with baking paper to prevent the brownie from sticking.
- 185g butter, unsalted
- 170g Lindt Excellence Dark Sea Salt Caramel Chocolate
- 3 Eggs
- 160g Raw caster sugar
- 1 tsp Vanilla bean paste
- 1 pinch salt
- 170g Plain flour, sifted
- 25g Malted milk powder – find it in the ‘milk additive’ aisle of the supermarket
- 120g Lindt Excellence Dark Sea Salt Caramel Chocolate, chopped into small chunks
Cocoa powder for decorating
Caramel sauce for serving (optional) – see next recipe
- Preheat the oven to 175⁰C. Line an 18 x 18 cm square baking tin.
- Gently melt butter and chocolate together until just molten, remove from heat and set aside to cool.
- Whisk together eggs, raw caster sugar, vanilla and salt until pale and sugar have dissolved.
- Sift together flour and malt powder.
- Mix cooled molten chocolate into the egg mix. Gently stir in the flour mixture and chopped chocolate (use a serrated knife to chop chocolate).
- Pour into the lined tin. Place in the oven for 15-20 minutes or until the top of the cake is firm. Take care not to overbake! The centre should still be slightly soft.
- Set aside to cool, then dust with cocoa. Cut into squares and serve with Caramel Sauce** if desired.
- 200g castor sugar
- 40ml water
- 150ml cream at room temperature
- For the caramel sauce, place sugar and water in a medium saucepan and cook until thickened and desired caramel colour is reached.
- Take off heat, add a little cream and whisk vigorously, watching for steam and splatters.
- Add a little more cream and place some caramel sauce on a plate to cool and test its thickness.
The caramel sauce is really an optional extra. I like to serve mine with whipped cream to contrast to the sweetness of the brownie.
Allow the brownie mix to completely cool in the pan. Use the baking paper to lift out the brownie and then cut into pieces.
Disclaimer: Recipe supplied by Lindt.