Food & Drinks

Simone’s Sweet Saturday

Tony’s brownie cake

That we are big consumers of Tony at the editorial office is no news to you anymore. Often I nibble on a corner of a bar and then pass it on to the snack team. Yet there is one bar, and you can guess which color it is, that I do not give away so quickly. In fact, I secretly stuffed the orange monster (yes, that sea salt & caramel) in my bag and took it home to incorporate it into a very delicious bake . Today nothing healthy as you are used to from me, but a heavenly sweet and chewy brownie cake with caramel and melted chocolate. Let go of those reins, this cake is one you want to slide into the oven this afternoon.. For the caramel sauce (middle layer):.

Tony’s brownie cake

30 ml water

  • 100 g sugar
  • 1 tsp salt
  • 115 ml of cream
  • For the cake:
  • 1 tsp vanilla extract

100 g butter at room temperature

  • 50 g spelt flour
  • 150 g brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 120 g Tony’s Chocolonely Caramel Sea Salt
  • 100 g Tony’s Chocolonely Caramel Sea Salt

For the topping:

  • Start with the caramel sauce so it can cool down.

Preparation method:

  1. Put the water and sugar in a saucepan and stir until the water boils.
  2. Let it boil without stirring and wait until it turns a caramel color. Then add the cream and stir well.
  3. Add the vanilla and salt and let it boil until it has the desired color. Pour the caramel sauce into a bowl.
  4. Preheat the oven to 180°C, line a round springform with baking paper and grease the edges with butter.
  5. Melt the Tony’s au bain marie.
  6. Put the butter and sugar in a large bowl and beat creamy with a whisk.
  7. Add the eggs one by one and mix in the vanilla.
  8. Sift the flour over the bowl and also add the cocoa powder.
  9. Mix until a creamy batter forms.
  10. Pour in the melted chocolate and mix until everything is well combined.
  11. Pour the batter into the baking pan and bake for 35 minutes. The cake can still be nice and moist in the middle, so don’t bake too long.
  12. Let the cake cool.
  13. Cut the cake in half and spread the caramel sauce between the two layers. Then place the top layer of brownie on top of the caramel.
  14. Melt the rest of the chocolate in a small saucepan and then spread it over the cake.
  15. Optionally sprinkle some coarse sea salt over the cake for an extra bite.
  16. That we are big consumers of Tony at the editorial office is no news to you anymore. Often I nibble on a corner of a bar and then pass it on...