- 250 g Butter
- 340 g Chocolate chips
- 4 Eggs
- 350 g Sugar
- 1 tbs Vanilla
- 160 g Flour
- 0.5 tsp Salt
- 300 g Sugar
- 150 g Water
- 50 g Butter
- 100 ml Heavy cream
- 1 tbs Honey
- 1 tsp Vanilla
- pinch of Salt
- 150 g Chocolate chips
Chocolaty Caramel Brownie – moist and tender deliciousness. Two layers of chocolate cake embracing soft caramel. Chocolate chips scattered above. Dark, classic, intense. Soo Tasty with Soo Foodies!
- It is better to set aside the ready caramel for 30 minutes before placing it between the two cake layers.
- Do not spread the caramel till the cake edges, as it will go out after pressing it with the second cake layer
- Serve with a scoop of vanilla ice cream
- Some ideas how to utilize the second half of the caramel mixture: make sweets out of it, as brownie topping, as topping over the accompanying vanilla ice cream, or just in a jar for future consumption
Whisk the eggs with the sugar. Add the vanilla, stir slightly and add the flour and hint of salt as well. Portion by portion, pour the chocolate mixture in and stir to incorporate well.
Take saucepan and turn the hot plate on. Add the sugar and the water and put on the heat until reaching copper-like color. Watch out not to burn it and have bitter taste later. Withdraw from the hot plate and add the butter and the heavy cream. Fast but carefully stir with wooden spoon keeping in mind the active burbling reaction in the saucepan.
Pour ½ of the caramel over the ready brownie layer. The caramel should be tightened first to avoid mingling with the batter. Use a spatula to spread it evenly but not too close to the edges. Put in refrigerator or freezer for caramel to fully tight. Put the second part of the batter and carefully spread it with spatula.