What tastes better than a fudgy brownie? A fudgy brownie topped with caramel and dark chocolate! This recipe is an adaptation of the “millionaires cookie” but instead of the cookie base, I baked a brownie.

I used both dark and white chocolate for the brownie mix since the cocoa butter makes an extra creamy brownie. It is OUT OF THIS WORLD!

Fudgy brownie with caramel and dark chocolate

Galatia Pamboridis
What tastes better than a fudgy brownie? A fudgy brownie topped with caramel and dark chocolate! This recipe is an adaptation of the“millionaires cookie” but instead of the cookie base, I baked a brownie. I used both dark and white chocolate for the brownie mix since the cocoa butter makes an extra creamy brownie. It is OUT OF THIS WORLD!
Prep Time 45 minutes
Cook Time 30 minutes
Χρόνος ψύξης 1 hour
Course desserts, Sweets
Servings 16 brownie

Ingredients
  

For the brownie base

  • 170 grams unsalted butter
  • 3 large eggs
  • 1 tsp vanilla extract
  • 150 grams dark chocolate 70% cocoa solids
  • 85 grams white chocolate
  • 20 grams cocoa
  • 200 grams granulated sugar
  • 50 grams soft brown sugar
  • 100 grams all-purpose flour
  • ¼ tsp salt

For the caramel layer

  • 400 grams sweetened condensed milk
  • 50 grams soft dark brown sugar
  • 125 grams unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp sea salt

For the topping

  • 200 grams orange flavoured dark chocolate
  • 1 Tbsp sunflower oil

Instructions
 

  • Preheat oven to 160˚ C fan. Line the base and sides of a 22 cm brownie pan with greaseproof paper.
  • In a double boiler over low heat, melt butter with dark and white chocolate stirring constantly. Remove from heat and mix in cocoa powder and sugars. Transfer mixture in a mixer bowl and whisk in eggs, salt and vanilla. Fold in flour and transfer in baking pan. Bake brownie for 15 minutes.
  • In the meantime make the caramel layer by combining all ingredients together in a pot. Over low heat and while stirring constantly, melt butter and stir until mixture is bubbling and is slightly thickened. Remove from heat. Pour caramel mixture carefully (so as not to pierce brownie base), over semi-cooked brownie. Continue baking for 15 more minutes until caramel layer has bubbles all over and has darkened slightly in colour.
  • Let brownie cool to room temperature, then transfer in the fridge to cool completely. To make the topping melt chocolate in a double boiler and mix in the oil (this is to make it more pourable). Pour chocolate over caramel while tilting pan to distribute evenly. Let chocolate set completely before cutting in squares and devouring.
Collections afternoon tea, Kids

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