Salted Caramel Brownies

Our Pastry Chef Federico offers to our guests his soft brownies filled with salted caramel. This dessert is the favourite amongs diners at Laura’s Restaurant and it is also easy to make at home, as it requires no special equipment. So here is the recipe, so that you can relive the joy of the Hotel Tritone’s desserts until your next stay.

Ingredients for brownies

150 g butter

100 g 70% dark chocolate

125 g sugar

75 g flour (preferably the kind for making shortcrust pastry)

1 g Maldon salt

2 eggs

Ingredients for salted caramel

12 g butter

87 g sugar

100 g cream

40 g milk chocolate

1 g salt

Tip: it is preferable to prepare the caramel the previous day 




Recipe for salted caramel

Place the sugar in a saucepan and turn the heat up to medium-high. While melting the sugar, boil the cream separately.

When the sugar has melted, pour in the cream and boil well. When the cream and sugar mixture has dissolved well, strain it through a sieve over the milk chocolate and let it rest for one minute. Then add the salt. Whisk the mixture well. When the temperature reaches 40 °C, add the softened butter. Leave to rest in the fridge for two hours.

Recipe for brownies

Melt the butter together with the chocolate and mix well until the mixture becomes smooth. In a separate bowl, crack the eggs and add the sugar, whisking well until it dissolves. Pour the butter and chocolate mixture into the bowl with the eggs and sugar, and mix everything until smooth. Add the rest of the ingredients and finally let it rest in the fridge, covered with cling film, for 30 minutes.

Place the mixture in a pastry bag. Use silicone moulds and pour in the mixture at the edges only, leaving a hole in the centre. Place the caramel inside and then cover with a hazelnut or other nuts.

Bake at 175 °C for 10 minutes. Once out of the oven, everything should not be hard but soft to the touch. Once ready, leave to rest for 40 minutes.

To taste the Pastry Chef’s desserts and book your next stay at Hotel Tritone, you can write  here or call (+39) 049 8668099