Salted Caramel Brownies

The dense chocolate flavor of the brownie cake seems destined to capture hearts. It's virtually impossible to resist this dessert. There are so many variations of this American pastry that everyone will find something to their liking. For example, the salted caramel brownie. The combination of chocolate batter and salted caramel is truly unique and elegant. The sweetness of the sponge cake with a pleasant salty aftertaste will delight both children and adults.

Nutritional value per serving

296 kcal

Proteins: 7 g
Fats: 15 g
Carbohydrates: 45 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Salted Caramel Brownie

Ingredients

Servings

For the biscuit

Egg C1

4 pcs
Chocolate

250 G
Sugar

225 G
Butter

225 G
Wheat flour

150 G

For caramel

Powdered sugar

60 G
Cream 33%

40 ml
Syrup

40 ml
Butter 82.5%

15 G
Vanilla extract

1 tsp
Salt

1 pinch

Preparation

Step 1

Place the heavy cream, butter, a pinch of sea salt, and vanilla extract in a saucepan. Heat the mixture over medium heat, stirring constantly.

Step 2

Pour the sugar into a heavy-bottomed saucepan. It's best to use a heavy-bottomed saucepan to prevent the caramel from burning. Pour in the sugar/maple/date syrup.

Step 3

Stir the mixture with a whisk.

Step 4

Heat the mixture over medium heat until the sugar is completely dissolved.

Step 5

Carefully pour the hot cream into the caramel, continuing to cook the mixture until smooth. Remove the caramel from the heat and set aside.

Step 6

Crumple some parchment paper, line the bottom of the pan, and lightly spray with water. Add the caramel and refrigerate until set.

Step 7

Melt soft butter in a saucepan over low heat.

Step 8

Add dark chocolate pieces. Stir the mixture until the chocolate is completely melted.

Step 9

Add sugar and stir. Let cool.

Step 10

Beat chicken eggs at room temperature.

Step 11

Add wheat flour in parts, kneading the dough.

Step 12

Place the dough into a baking pan. Add the caramel to the dough.

Step 13

Bake the brownies at 160 degrees Celsius for 25 minutes. Let them cool in the oven after baking.

Step 14

The chocolate sponge cake is ready. Enjoy!

Where to store caramel

Caramel, whether sweet or salted, should be stored in an airtight container. The optimal temperature for preserving the candy's structure is between +5 and +8°C. Therefore, the best place to store caramel is the top shelf of the refrigerator.

How to replace wheat flour in baking

Wheat flour is the most popular base for biscuits, muffins, and cupcakes. However, this type of flour contains gluten and is considered the most caloric. You can replace wheat flour in almost any baked good with: