Finally the recipe for the amazing caramel brownies…
But first, credit where credit is due, thanks to Cookie Madness!
I have converted the recipe to metric scales and made slight (very slight) alterations.
Brownie batter:
340 g dark chokolate, chopped
225 g butter
300 g sugar
4 eggs
1 tbsp. vanilla sugar
160 g all-purpose flour
½ tsp. salt
Caramel filling:
400 g unwrapped caramels
70 g heavy cream
150 g chopped almonds
Prepare the batter.
Melt chocolate with butter, and let cool. Beat eggs, vanilla and sugar until very foamy, stir in chocolate. Stir in salt and flour.
Pour half of the batter into a greased and lined 20×30 cm tin, and bake for 20 minutes at 180 degrees Celsius.
Meanwhile, prepare the filling!
Melt the caramels with the cream, stir in the almonds. Pour the filling over the cooked brownie layer. Now spread the remaining batter over the caramel, and bake for another 20 minutes, til the brownie appears set.
Let the brownies cool completely before cutting.
Make sure to taste before anyone else because, chances are, other people will eat all of it!