Chocolate Brownie with Whipped Caramel
The combination is simply excellent. Today I want to share a recipe for a very chocolatey, moist brownie with a light, delicate, creamy caramel topping, also known as whipped caramel.
Updated : 01 April, 2026
Easy
More than 1 hour.
Ingredients
Cream
2 grams
Gelatin
135 grams
Cream
15 grams
Butter
1 grams
Salt
85 grams
Sugar
Brownie
250 grams
Dark chocolate
210 grams
Butter
4
Eggs
60 grams
Sugar
45 grams
Wheat flour
2 grams
Salt
1 tablespoon
Cognac
Additionally
1 tablespoon
Chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, I make the cream. I soak the gelatin in water and leave it to bloom. I combine the cream, at least 30% fat, with the butter, 82% fat, and heat it until hot. I pour the sugar into a heavy-bottomed saucepan and melt it until amber in color, without stirring, just gently tilting the pan from side to side. Important: do not overcook the sugar, otherwise the cream will taste bitter. When all the sugar has dissolved, I pour in the hot cream with butter and, without removing it from the heat, stir until smooth.
Step 2
I remove it from the heat and add the salt and vanilla. I stir it. I strain it through a sieve. I let the mixture cool slightly and add the bloomed gelatin. I blend it with an immersion blender. I cover it with plastic wrap directly touching the surface and place it in the refrigerator for 12 hours to stabilize. After that time, I whip it with a mixer for 3-4 minutes until light and airy. The cream should be smooth and have a pleasant, beautiful color.
Step 3
Then we prepare the brownie. The ingredients you will need are: butter with 82% fat, chocolate with 56% cocoa content, flour, sugar, salt, eggs at room temperature, large size, and alcohol, if desired.
Step 4
I simply mix the eggs with sugar and salt using a whisk until smooth.
Step 5
I pour the hot melted butter over the chocolate and leave it for a few minutes.
Step 6
Then I stir it, and this is the glossy mixture that should result.
Step 7
I combine both mixtures and stir.
Step 8
Then I add all the flour.
Step 9
And at the very end, the alcohol.
Step 10
The batter is fairly liquid.
Step 11
I pour it into a pan measuring 18 x 19 cm, about 7 x 7.5 inches.
Step 12
I level it out. It is very convenient to do this with a spoon like this.
Step 13
I place it into an oven preheated to 170°C, about 340°F, for 25 minutes.
Step 14
The crust on top should be dry. I let it cool.
Step 15
I remove it from the pan and, in principle, the dessert is already ready to eat. It is good on its own as well as with a scoop of vanilla ice cream.
Step 16
But I had a different idea. I trim the edges.
Step 17
I cut it into portion pieces.
Step 18
I pipe the cream on top.
Step 19
I sprinkle it with chocolate crumbs.
Step 20
And our incredibly delicious dessert is ready. I do not even know how to describe its taste.
Step 21
Richly chocolatey, moderately sweet brownie and a caramel-creamy, delicate, light cream. It is so delicious that it is simply impossible to stop.
Author note
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