Ingredients
16 piece(s)
Brownie
- 120 grams plain flour
- 220 grams brown sugar
- 1/8 teaspoon baking powder
- 120 grams Thick store brought caramel
- 2 teaspoons vanilla extract
- 2 eggs
- 150 grams unsalted butter, Melted
- 150 grams dark chocolate, Chopped
- 1/2 teaspoon sea salt flakes
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6
45min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Preheat oven to 160 degrees and line 20cm square cake tin with baking paper.
Place flour, sugar and baking powder into the bowl. Mix for 10 seconds, speed 4.
Add caramel, vanilla, eggs and butter. Mix for 20 seconds, speed 4.
Add chocolate. Mix for 10 seconds, reverse, speed 3. (You may need to mix a little with your spatula before putting in cake tin).
Spoon mixture into cake tin.
Sprinkle with the salt.
Cook for 30-35 minutes or until just firm around the edges. Allow to cool in the tin before cutting into squares.
Salted Caramel Chocolate Brownie
Accessories you need
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Spatula TM5/TM6
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Tip
This is a converted Donna Hay recipe, not my own creation.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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