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Adjust Servings:
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


  • Vegetarian

Paradise is just between the chocolate and the caramel

  • 100 min
  • Serves 16
  • Medium


  • Dough

  • Caramel

  • Topping


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





Combine the butter and the chocolate chips in bowl and set it over simmering water without touching it (bain-marie method). Keep at medium heat on the hot plate, stir occasionally until completely melted. Remove from the heat and leave aside to cool down for 10 minutes.



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 baking pan and place parchment paper on its bottom. Pour half of the batter in and spread it evenly. Put in preheat oven at 180 C for 20 minutes or until a toothpick stuck in the center of it comes out clean and dry.



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.
Once fully incorporated, add also the honey, the vanilla and a pinch of salt. Stir and leave to cool down for 20 minutes.



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.



Sprinkle with the chocolate chips as topping. Return to the hot oven and bake. Remove carefully from the baking pan and parchment paper. Cut into squares and serve hot with cold ice cream. If prepared on the day before, we recommend you slightly warm it first.

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