Chocolate brownies with caramel topping

Total time: 55m
Preparation Time: 30m

For 25 piece

Nutritional Information

Contains 207 Kcal, 3g Protein, 20g Carbohydrates, 12g Fat


  • Brownies
  • 60 g butter
  • 300 g dark chocolate, finely chopped
  • 0.5 tsp salt
  • 3 eggs
  • 1 parcel vanilla sugar
  • 120 g sugar
  • 150 g ground almonds
  • 100 g soft caramels, roughly chopped
  • 0.5 tsp baking powder
  • 75 g white flour
  • Caramel topping
  • 100 g soft caramels, roughly chopped
  • 1 dl cream
  • 1 tsp sea salt
  • Utensils
  • One square springform pan (approx. 23 cm), base lined with baking paper, sides greased. Makes approx. 25.

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  • Brownies

    Melt the butter and chocolate in a pan over a low heat. Remove the pan from the heat, allow to cool a little. In a bowl, mix the eggs with all the other ingredients up to and including the salt until the mixture becomes lighter in colour, stir in the chocolate. Mix in the almonds, caramels, flour and baking powder, transfer the brownie mix to the prepared tin.
  • To bake

    Approx. 25 mins. in the lower half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, cut into small squares, remove from the tin and leave to cool on a rack.
  • Caramel topping

    Pour the cream into a pan and bring to the boil, reduce the heat, add the caramels and melt while stirring, pour over the brownies, sprinkle with salt.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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