My gooey Thermomix chocolate caramel brownie has everything you could want in a decadent dessert! The ultimate dense, brownie recipe, with explosions of caramel and crunchy walnuts. This is a recipe you need in your life.
I've always wanted to spend a year living in Paris. I could spend days perfecting my high school French, going to the market, and eating out with my lovely husband. I imagine sipping red wine in sophisticated wine bars and indulging my sweet tooth in all the chic French Patisseries. The experience would be a complete immersion in “La vie française” (the French life).
Given that I love all things French, it's not surprising that I am constantly inspired by Chef David Lebovits. I have quite a few of his books including “The Sweet Life in Paris” which is where I first came across this Chocolate Caramel Brownie recipe.
The Sweet Life In Paris
“The Sweet Life in Paris,” tells the story of David’s relationship with the city and people of Paris, as he moves from San Francisco to take up residence with his French partner. The book gives a very honest portrayal of the cross-cultural difficulties and the subtle differences he experienced as he transitioned from “L’American” to “Le Parisien”.
Throughout the book, David shares recipes to go along with the story. He describes these brownies as having the ability to “help open some doors” for him in Paris. Not only did the book offer a glimpse into my Parisian fantasy life, but it shared some delicious recipes to go along with the story.
Today I'm sharing David's famous recipe for Dulce de Leche Brownies. I've reproduced this Chocolate Caramel Brownie recipe from “The Sweet Life in Paris” by David Lebovitz and adapted it for use with the Thermomix.
Another of my favourite David Lebovitz books is "The Perfect Scoop" This book is filled with delicious ice-cream flavours, toppings, and cones. Anyone that has taken a look through the recipes on this site would realise I have a BIG soft spot for ice cream! Speaking of which... have you tried my Licorice Ice Cream yet? This ice cream is NEXT LEVEL yumminess!
Other Thermomix Chocolate Brownie Recipes
Even though my family doesn't eat desserts I love brownies! Below I have provided a picture and link to two of my favourite brownie recipes. The first was made for my husband as he loves peppermint crisp bars, so I made him a Chocolate Peppermint Brownie.
The second was for the kids. Their obsession with Nutella inspired a two-layered Chocolate Nutella Fudge Brownie. Even though I said they don't eat a lot of sweets they loved this brownie!
Caramel Brownie Recipe Tips
Even if you're not a fan of dark chocolate you need to trust me and use dark chocolate. Milk chocolate will not give the same depth of flavour. I recommend using dark chocolate with 45% cacao solids. Dark chocolate which has 35%-45% cocoa solids is commonly known as bittersweet chocolate.
If you don't usually like dark chocolate don't be tempted to buy a 70% cocoa solids chocolate as the result will be a more acidic tasting and bitter brownie. Ideally, dark chocolate should be between 35-60% for the best results.
These Chocolate caramel brownies will keep well for up to 3 days at room temperature. However, I prefer to keep them in the fridge where they will last for two weeks. If a longer storage period is required freeze the brownie for up to two months.
Bake the brownie for 35 to 45 minutes. The batter should be only just cooked when the centre is touched. Try not to overcook the batter as it will lose some of its moist deliciousness.
I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.
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Thermomix Chocolate Caramel Brownie
- 170 g dark chocolate broken into pieces
- 120 g salted butter at room temp, cut into cubes
- 200 g sugar 1 cup
- 140 g plain flour 1 cup
- 1 teaspoon baking powder
- 25 g Dutch-process cocoa powder ¼ cup
- 1 teaspoon vanilla paste
- 3 eggs
- 100 g walnuts 1 cup
- 300 g Caramel "Top & Fill"
- Pre-heat oven to 175 degree celsius.
- Line a brownie tray with baking paper.
- Place the chocolate pieces in TM Bowl. Chop 3 sec/Speed 9.170 g dark chocolate
- Add butter and sugar to the chocolate. Melt 7 min/60 degrees/Speed 1.120 g salted butter, 200 g sugar
- Place flour, baking powder, cocoa powder, vanilla and eggs in the TM bowl. Combine 10 sec/Speed 5140 g plain flour, 1 teaspoon baking powder, 25 g Dutch-process cocoa powder, 1 teaspoon vanilla paste, 3 eggs
- Add the walnuts to the TM Bowl. Stir through by hand.100 g walnuts
- 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.300 g Caramel "Top & Fill"
- 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.
If France is your dream, or you would like some delicious recipes mixed with some laughter "The Sweet Life in Paris" is a great read. I hope you enjoy it as much as I did! Oh, and can you spot the minor change I made to the recipe? I will give you a clue... the change isn't the fact that this is a Thermomix recipe and the one in the book is written for a conventional cooking method.
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