This caramel brownie layer is rich and fudgy with deep caramel notes from the caramel chocolate. Chopped chocolate and roasted hazelnuts add a crispy contrast to the fudgy brownie texture.
Happy baking <
Variation Options:
- White chocolate may be used instead of caramel chocolate, though the flavor will be noticeably different.
- Hazelnuts can be substituted with any other type of nut.
- If you want to leave out nuts, I recommend substituting with chopped chocolate.
Recipes Featuring This Element:
Caramel Brownie Recipe
- 95 g butter
- 145 g caramel chocolate (I use Callebaut Gold 30.4%)
- 75 g eggs (approx. 1.5 medium eggs)
