Paris, stockholm och det bästa browniereceptet

500 g sugar
170 g butter
250 g cream
8 g sea salt

It could be a good idea to make the caramel a day or two before you make the actual brownie. That way you don’t have to hustle with two different things at the same time.

Melt the sugar in a pan on medium heat, make sure it doesn’t burn. It should be dark golden brown with no crystals left. Then add the butter and let it melt and blend together with the sugar before adding the cream and the salt. Bring to a boil and then it’s done. Let it cool down so it thickens.

Batter:

250 g butter
3 eggs
500 g sugar
15 g cold coffee
10 g vanilla powder
5 g salt
120 g cocoa power
120 g flour
120 g chopped dark chocolate

Melt the butter and then add sugar, eggs, vanilla, salt, and coffee. Mix it and add flower, cocoa and the chocolate. Now your batter is ready.

Spread half of the batter in a baking tin covered with parchment paper. On top of that pour the caramel in an even layer across the tin. Finally, gently spread the rest of the chocolate batter so that you have 3 different layers. Sprinkle some sea salt on top and shoff into the oven.