Chocolate Caramel Brownies Recipe using a Food Processor

Accessory: high-temperature lid, measuring cup

To ensure the success of this recipe, the ingredients used and their quantities must exactly match the instructions. The specified cooking times must be followed. Once the sugar and other ingredients are placed in the bowl, the recipe should be carried out without delay.

Start by preparing the caramel. Place the sugar, 70 g of liquid cream, 30 g of water, lemon juice, and butter in the bowl, then activate the Sugar Cooking mode, replacing the measuring cup with the high-temperature lid.

Add the remaining 110 g of liquid cream and mix for 2 minutes/speed 2, without the measuring cup, then heat for 3 minutes/Varoma/speed 2, without the measuring cup. Transfer to a glass jar, then let it cool.

Put the vinegar and the remaining 1000 g of water in the bowl, then activate the Cleaning mode. Rinse and wipe the bowl.

For the brownie, preheat the oven to 180 °C. Line a rectangular baking dish (20 x 25 cm) with parchment paper and set aside. Place the chocolate in the bowl and chop for 6 seconds/speed 7. Add the hazelnuts and blend for 2 seconds/speed 5.

Add the butter and heat for 2 min at 40°C on speed 2. Remove the measuring cup and mix for 1 min 30 sec on speed 2, slowly adding the eggs, flour, brown sugar, and baking powder through the opening of the lid while the blades are running.

Pour half of the brownie batter into the prepared pan. Add a layer of caramel, cover with the remaining batter, and finish with a layer of caramel.

To finish, bake for 30 minutes at 180 °C. Once out of the oven, let cool for 10 minutes before cutting into squares (4 x 4 cm). Serve or store for a few days in an airtight container.