Servings: 12 people
Calories: 250kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or spatula
- Brownie pan
- Saucepan
- Toothpick or skewer
Ingredients
- 1.5 cups wheat flour
- 1 cup sugar
- 6 tablespoons cocoa powder
- 0.5 cup butter, melted
- 4 eggs
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 cup sugar (for caramel)
- 0.5 cup sour cream
- 0.25 cup butter (for caramel)
- 1 tablespoon vanilla extract (for caramel)
Instructions
- Preheat your oven to 180°C (350°F) and prepare your mixing bowls.
- In a large bowl, whisk together the wheat flour, sugar, cocoa powder, and a pinch of salt.
- Add the melted butter, eggs, and vanilla extract to the dry mixture and stir until combined.
- Pour the batter into a greased brownie pan and spread it evenly.
- Bake in the oven for 25-30 minutes, then check for doneness with a toothpick.
- For the caramel sauce, combine sugar, sour cream, and butter in a saucepan; cook over medium heat until golden and creamy.
- Add vanilla extract to the caramel sauce, stir, then pour over the cooled brownies and let it set.
Notes
For extra flavor, consider adding sea salt flakes on top of the caramel once it's set.
Use high-quality cocoa powder for the best taste.
Let the brownies cool completely before adding the caramel to prevent it from sinking.
Store in an airtight container at room temperature for up to three days, or freeze individual slices for up to two months.
For variations, use almond flour for a gluten-free version or add chocolate chips for extra deliciousness.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg
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