My gooey Thermomic 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.
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 5
140 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.
Notes
Do not overcook the brownie, it should still be a little moist.Cool brownies in tray an refrigerate.The chocolate caramel brownie is much easier to cut neatly once it has been refrigerated.