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

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.

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.

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.

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

To finish, enjoy your meal!