Salted Caramel Brownie

These are every bit as rich, decadent, and indulgent as they look.



1125g Irca Brownie
280g Water
280g Butter, melted
60g Egg Yolks

Salted Caramel Topping
300g Wonderchoc White
300g Caramel                                 
Pralin Delicrisp Salted


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Mix Irca Brownie and water in a planetary mixer with the paddle attachment on medium speed for 2-3 minutes. 

Add melted butter and egg yolks and mix until smooth, another 2-3 min. Pour brownie mix into a parchment lined half sheet tray and bake at 345°F for 20 minutes

Salted Caramel Topping:

Whisk Wonderchoc White in a planetary mixer until light and creamy. Warm Pralin Delicrisp for 15-20 seconds in the microwave  then incorporate into the Wonderchoc and mix for a few more seconds. ​


Once brownies are cool top with the Salted Caramel Topping , drizzle with Irca Toffee D'or , and finish with Dobla's Curls Marbled. ​