"Normally, I always prefer to eat brownies when they have been refrigerated overnight to “set” properly. In this case, where the brownie features the most delicious caramels from Karamel Kompagniet, it is fabulously unparalleled when warm, where the caramels are still wonderfully soft and almost liquid."
Sprinkled with crunchy aromatic hazelnut flakes, this caramel brownie is also a brilliant match for a scoop of vanilla ice cream. The combination of warm brownie and ice-cold ice cream will probably make most people's taste buds tingle with joy ♥
-Anne au Chocolat
What you need for 10 - 12 people:
- 200g butter
- 200 g good dark chocolate
- 3 eggs
- 265g sugar
- 1/3 tsp salt
- 125 g flour
- 200 g Classic Cream caramels from Karamel Kompagniet
- 50 g hazelnut flakes
How to do it:
Preheat the oven to 180 degrees fan. Melt the butter in a saucepan, turn off the heat and immediately add the chopped dark chocolate and let it melt with the butter. Cool slightly.
Whisk the flour, eggs, sugar and salt until fluffy in a bowl, and slowly stir in the butter and chocolate mixture while stirring.
Pour the brownie batter into a square pan (22 cm x 22 cm) lined with baking paper. Press the caramels into the batter and sprinkle with hazelnut flakes. Bake for approx. 30 minutes. Cool slightly before serving.
