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Chocolate brownie recipe with salted butter caramel, raspberries, and tonka bean.

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

A little delight that is melting and fragrant, almost runny for the utmost happiness of families...

Ingredients
 250 fresh raspberries
 4 organic eggs
 50 butter
 100 flour
 ½ baking powder
 120 brown sugar
 150 dark baking chocolate
 2 salted butter caramel
 ½ tonka bean
 3 cocoa powder
Directions
1

Melt the chocolate with the butter and let it cool slightly (in a double boiler or in the microwave for 2 times 1 minute). Preheat the oven to 180°C.

2

Beat the eggs and sugar. Incorporate the warmed chocolate and caramel. Grate half a tonka bean into the mixture. Combine the flour, baking powder, and 2 tablespoons of cocoa. Sift.

3

Add this powder mixture to the preparation. Mix quickly, then incorporate the raspberries without crushing them. Pour the batter into a square (20 cm on each side) or rectangular mold that is greased or lined with parchment paper. Bake for 20 to 25 minutes.

4

Let the brownie cool for 10 minutes before cutting it. Dust with the remaining cocoa.

5

To finish, enjoy your meal!

Nutrition Facts

0 servings

Serving size

6

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