Cocoa Brownies with Caramel Swirl – Take Two

A little while ago, I posted a similar recipe to this one. Tonight I made a few tweaks to the recipe and O-M-G… these are waaaaay better (I have now deleted the other recipe as this one puts the other to shame). First off, I used less butter, I used coconut (palm) sugar and swirled a whole lot more caramel into them. Words cannot describe just how delicious these brownies are. They are super fudgy and chewy and chocolaty with just a little hint of salt and they just melt in your mouth. Bonus, these should work equally well in Europe as in America since they contain very little flour. Serve them warm with a scoop of your choice of ice cream. I served mine with green tea ice cream. Enjoy!

PS: If you have guests you may want to make a second batch because I’m not sure people will be able to limit themselves to just one per customer. These are THAT good.


Cocoa Brownies with Caramel Swirl – Take Two :

1 stick plus 2 tbsp (10 tbsp) unsalted butter

3/4 cup coconut (palm) sugar

3/4 cup unsweetened cocoa powder (Recommend: Valrhona Cocoa Powder)

1 tsp vanilla extract

1/4 (generous) tsp kosher salt

2 eggs

1/3 cup plus 1 tbsp all-purpose flour

1/2 cup caramel (You can make your own or use melted store-bought caramel such as  Peter’s Caramel)

Fleur de Sel (or kosher salt) for garnish

  1. Preheat your oven to 325˚F. Butter an 8×8 baking dish.
  2. In a medium saucepan over medium heat, melt the butter. As soon as its melted, add the sugar and cocoa and whisk until combined and let the mixture cool slightly.
  3. Add the vanilla and salt and stir.
  4. Break your eggs into a small bowl and then while whisking the butter mixture, add the eggs. Whisk until the eggs are completely incorporated.
  5. Add the flour and mix until just combined.
  6. Pour the brownie batter into your prepared baking dish. Add the caramel and using a fork swirl the caramel into the brownies. Garnish with a sprinkling of fleur de sel (or kosher salt if you want a slightly less salty bite).
  7. Bake for 25 minutes or until a toothpick comes out clean (note that if you hit a vein of pure caramel it might stick to the toothpick. So make sure to poke a different spot to check doneness.)
  8. Allow to cool 10-15 minutes and then cut into squares and serve.


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