Brownies

Salted Caramel Brownies

Name: Salted Caramel Brownies
Total time: 45 min
Ingredients: For the brownies:; Butter – 200 g; Dark chocolate – 200 g; Icing sugar – 200 g; Gellwe Vanilla Sugar – 1 tsp; Large eggs – 3; Plain flour – 130 g; For the salted caramel topping:; Butter – 50 g; Whipping cream (30% fat) – 50 ml; Brown sugar – 50 g; Salt – a pinch; Additionally:; Dark chocolate – 20 g; Pomegranate seeds (optional) – as desired

45 min.

Medium

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Ingredients:

For the brownies:

Butter – 200 g
Dark chocolate – 200 g
Icing sugar – 200 g
Gellwe Vanilla Sugar – 1 tsp
Large eggs – 3
Plain flour – 130 g

For the salted caramel topping:

Butter – 50 g
Whipping cream (30% fat) – 50 ml
Brown sugar – 50 g
Salt – a pinch

Additionally:

Dark chocolate – 20 g
Pomegranate seeds (optional) – as desired

Rich, fudgy chocolate brownies topped with a smooth, buttery salted caramel sauce. Made with dark chocolate and finished with crunchy chocolate pieces, these indulgent brownies offer the perfect balance of sweetness and a hint of salt. Add fresh pomegranate seeds for a fruity contrast and an elegant finishing touch.

Preparation instructions:

1.

Prepare the brownie batter. Melt the butter in a saucepan, add the broken pieces of dark chocolate and stir until melted. In a bowl, beat the eggs with the icing sugar and vanilla sugar until light and fluffy. Add the melted chocolate and butter mixture and stir until combined.
2.

Finally, add the sifted flour and mix well. Transfer the batter to a 22 × 22 cm baking tin lined with baking parchment. Place in an oven preheated to 170°C and bake for approximately 35 minutes.
3.

Prepare the salted caramel topping. Place the butter, whipping cream, brown sugar and a pinch of salt in a saucepan. Cook, stirring continuously, until the sauce begins to thicken (approximately 7 minutes).
4.

Remove the cooled brownie from the tin, pour over the salted caramel sauce and sprinkle with roughly chopped dark chocolate and, if desired, pomegranate seeds.
5.

Enjoy!