Description
Make rich, fudgy brownies layered with molten caramel using your Thermomix for a restaurant-quality dessert.
Ingredients
Scale
- 170 g dark chocolate broken into pieces
- 120 g salted butter at room temperature, cut into cubes
- 200 g sugar
- 140 g plain flour
- 1 teaspoon baking powder
- 25 g Dutch-process cocoa powder
- 1 teaspoon vanilla paste
- 3 eggs
- 100 g walnuts
- 300 g Caramel “Top & Fill”
Instructions
- Pre-heat oven to 175 degrees Celsius.
- Line a brownie tray with baking paper.
- Place the chocolate pieces in the Thermomix Bowl. Chop 3 seconds/Speed 9.
- Add butter and sugar to the chocolate. Melt 7 minutes/60 degrees/Speed 1.
- Place flour, baking powder, cocoa powder, vanilla, and eggs in the Thermomix bowl. Combine 10 seconds/Speed 5.
- Add the walnuts to the Thermomix Bowl. Stir through by hand.
- Pour half the brownie batter into the prepared pan. Smooth the top of the slice.
- Use half the Caramel “Top & Fill” to add heaped spoonfuls, at intervals, over the brownie base.
- Add the remaining brownie batter to the top of the caramel.
- Continue to dot the remaining Caramel “Top & Fill” over the brownie.
- Smooth over the brownie.
- Bake for 35-45 minutes or until just cooked through when tested with a skewer.
- Allow the brownie to cool in the tin.
Notes
- This recipe was inspired by decadent plated desserts from fine dining pastry programs.
- The Thermomix makes achieving a smooth batter and perfect texture simple.
- The finished brownie has a shiny top and dramatic marbling from the caramel swirls.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Thermomix chocolate caramel brownie, fudgy brownies, caramel swirl brownies, Thermomix baking, chocolate dessert, autumn recipes