Ingredients

• 225 g - chopped dark chocolate
• 4 tbsp+2 tbsp - butter
• 1/2 tsp - salt
• 3/4 cup + 3/4 cup - sugar
• 1 tsp - vanilla
• 2 - eggs
• 3 tbsp - corn flour
• 1 tbsp - cocoa powder
• 1 cup + 1/2 cup - roasted salted almonds chopped
• 1/2 cup - water
• 1 tbsp - light corn syrup
• 1/3 cup - heavy cream, warmed

How to Make Flourless Caramel- Almond Brownies

• Preheat oven to 175 C.
• Grease an 8 inch X 8 inch pan.
• Line with parchment paper. Grease it.
• In a saucepan, combine chocolate, 4 tbsp butter, and 1/4 tsp salt.
• Melt on medium-low heat for 4 mins or until smooth.
• Remove from heat.
• Stir in 3/4 cup of sugar and vanilla extract.
• Stir in the eggs, one at a time, until well blended.
• Into the same pan, sift corn flour and cocoa.
• Fold in to incorporate.
• Stir batter rigorously for at least 1 minute or until it thickens slightly and begins to pull away from the sides of the pan.
• Fold in 1 cup chopped nuts.
• Spread evenly into the baking pan.
• Bake for 25-27 mins or till a toothpick inserted in the centre comes out clean.
• Cool on a wire rack.
• Meanwhile, take a saucepan and put the remaining 3/4 cup of sugar into it along with corn syrup and 1/4 teaspoon salt.
• Cook on medium-high heat for 9 -12 minutes, till the mixture turns amber in colour.
• Swirl the pan to get an even colour.
• Working quickly, remove the pan from heat and add the cream.
• Once the bubbling subsides, add the remaining 2 tbsp butter until well incorporated.
• Stir in the remaining chopped nuts.
• Pour the mixture over the cooled brownie, tilting the pan to spread evenly.
• Let it stand for at least 2 hours or till it sets.
• Cut into desired sizes.
• Recipe Courtesy: Mareena's Recipe Collections