Caramel Dark Chocolate Brownies
  • 100 g dark chocolate
  • 125 g butter
  • 175 g brown sugar
  • 2 eggs
  • 100 g flour
  • 2 tablespoons cocoa
  • 440 g sugar
  • 125 ml water
  • 125 ml cream
  • 50 g butter
  • 300 g dark chocolate
  • 125 ml cream
  1. FOR THE BROWNIES: Preheat the oven to 180 Celsius or 350 Fahrenheit.
  2. Start by melting the butter and chocolate in a pot over the stove.
  3. Combine the brown sugar, eggs, flour and cocoa in a large mixing bowl.
  4. Pour in the melted butter and chocolate and mix to form a smooth batter.
  5. Pour into prepared rectangular pan, lined with baking paper.
  6. Bake until cooked through about 25 minutes. Always test the brownies by sticking a toothpick in the center!
  7. FOR THE CARAMEL: Measure the sugar and water out into a medium-sized pot.
  8. Over low heat, let the sugar dissolve.
  9. Once dissolved, increase the heat and bring the sugar mixture to a boil.
  10. Let cook, without stirring, until it caramelizes (around 160 Celsius or 320 Fahrenheit).
  11. Add butter and sugar and stir until a smooth caramel forms.
  12. Pour over top of the baked brownies and set until to set.
  13. FOR THE GANACHE: Chop the chocolate and place in a glass or metal bowl.
  14. Bring the cream to a boil in a pot over the stove.
  15. Once boiling, pour over top the chopped chocolate.
  16. Mix, to form a smooth ganache.
  17. Once the caramel has set, pour the ganache over top a spread evenly.
  18. Place in the refrigerator for a few hours until each layer has set completely and you are able to slice the brownies.
Recipe by Baking My Way Through Germany at