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 Chocolate Brownies with Caramel Recipe
A stunningly delicious dessert! Very chocolate, very tender. On top - a fragile crust, inside - soft, moist, with a delicate caramel layer. From the available products, thanks to simple cooking, we get an unusual treat!!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Dutch Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Dutch Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a saucepan over low heat, melt the chocolate and butter, stirring, until smooth. Beat eggs, sugar and vanilla, pour in chocolate cooled to room temperature, you can add nuts (walnuts or pecans, I did not. I had chocolate with almonds), mix everything thoroughly. Add flour and salt, mix again. It will turn out a rather liquid dough of the consistency of thick sour cream.
    In a saucepan over low heat, melt the chocolate and butter, stirring, until smooth. Beat eggs, sugar and vanilla, pour in chocolate cooled to room temperature, you can add nuts (walnuts or pecans, I did not. I had chocolate with almonds), mix everything thoroughly. Add flour and salt, mix again. It will turn out a rather liquid dough of the consistency of thick sour cream.
  2. Grease a 24 cm diameter mold with butter, sprinkle with flour, pour out half of the dough and put it in the refrigerator.
    Grease a 24 cm diameter mold with butter, sprinkle with flour, pour out half of the dough and put it in the refrigerator.
  3. Put the toffee in a small saucepan, add water and melt everything over low heat, stirring constantly. Prepare the caramel sauce.
    Put the toffee in a small saucepan, add water and melt everything over low heat, stirring constantly. Prepare the caramel sauce.
  4. Cool the sauce for 5 minutes, take out the form with the dough, carefully pour the caramel on the dough. Send the form back to the refrigerator for half an hour.
    Cool the sauce for 5 minutes, take out the form with the dough, carefully pour the caramel on the dough. Send the form back to the refrigerator for half an hour.
  5. Knead the dough with caramel, pour the remaining dough on top, smooth it out. Leave for 10 minutes to heat up to room temperature. Put in a preheated 180 degree oven for 35-40 minutes, check readiness with a dry match. The main thing is not to overdo it, otherwise it will turn out a little dry (although it's still very tasty).
    Knead the dough with caramel, pour the remaining dough on top, smooth it out. Leave for 10 minutes to heat up to room temperature. Put in a preheated 180 degree oven for 35-40 minutes, check readiness with a dry match. The main thing is not to overdo it, otherwise it will turn out a little dry (although it's still very tasty).
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