Flourless chocolate brownie with salted caramel recipe

I don’t know anyone who doesn’t like chocolate. Do you?  In my family we are quite taken by Swiss chocolate. My mother’s father was Swiss born in Zurich, he migrated to Brazil in the late 1920’s, so being a Schaetzle,  we always had chocolate in the house and Lindt was one of the favourites. So no wonder I was happy to receive some cooking chocolate by Lindt.  I was not familiar with their cooking chocolate, which comes in individual 200gr bars at 70% cocoa. It delivers an intense and rich chocolate desert.
I made some flourless chocolate brownies with salted caramel.  Unlike other brownies this recipe has no flour or grounded nuts. It relies on good quality chocolate and organic fresh eggs to rise.  I hope you enjoy it as much as we did.

Flourless chocolate brownie with salted caramel



A delightful Flourless chocolate brownie with salted caramel recipe



Flourless chocolate brownie with salted caramel

yield: 12 portions
equipment : 2 big
bowls, pan, 1 whisk, pressure cooker, mould: 20cms x 20cms
200 g good quality dark chocolate, chopped (1 ½ cups of tea) – min 70% cocoa
50 g butter (¼ cup)
175 g sugar (3/4 cup)
5 organic eggs, lightly beaten
1 teaspoon of instant coffee
1 can of condensed milk, good quality
½ teaspoon of good quality sea salt, I used Maldon salt

Start preparing the salted caramel – place one can of condensed milk in a pressure cooker upright and cover completely with water.  Cover the pressure cooker according to instructions.  Once it starts to boil,  set the timer to 50 mins and let it cook. After the 50 minutes of cooking take the pressure cooker out of the stove and let it cool completely before opening the pan. NEVER OPEN THE CAN WHEN IT STILL HOT. The caramel should be firm, not runny.  Add sea salt to the caramel. At this consistency the caramel won’t sink to the bottom of the pan when cooking the brownie.

The brownie mixture:
• In a double boiler, place 200 g of chopped dark chocolate and 50g butter and stir until melted chocolate. Remove from water bath, let it cool for 10 mins. In another bowl mix the 175 g of sugar, 5 lightly beaten eggs  and coffee and mix to form a homogeneous mixture.
• Add the egg and sugar mixture to the melted chocolate mixture.
• Place the chocolate dough on a greased baking sheet and sprinkled with chocolate, place the chopped salted caramel over the dough and bake in moderate oven preheated to 180 ° C for + / – 40 minutes. Remove from oven and let cool.  Enjoy it.

I make some brownie for a picnic and use these lovely napkins and party bags from Talking Tables to store them.

If you don’t have a pressure cooker, you can cook the condensed milk unopened can in a pan again completely immersed in water about 6 fingers down, cook in low heat and constantly check so that the can is always completely immersed in water. After 3 hours switch off the stove and let the whole pan and can to cool completely.  NEVER OPEN THE CAN WHEN IT STILL HOT.

A chocolate masterclass with Lindt on Instagram: here

Chocolate tasting masterclass Open the packaging – smell: inhale its aroma and scents – vanilla, spices, fruits etc. Appearance: quality chocolate should have a nice sheen to it. A wide range of different tones of brown depending on the type of chocolate and the percentage of cocoa. Sound: Quality chocolate will break easily and neatly. Dark chocolate has a clear, sharp snap, milk or white chocolate has a more gentle snap because of the milk content. Touch: High quality chocolate should melt with your body temperature. Place a small piece between your fingers, melting, fell the texture. It should be smooth. Taste: put a small piece in your mouth, let the chocolate sit on your tongue and begin to melt. chew the piece three to five times and concentrate on the taste and textures. You’ll soon be a chocolate expert. Practice makes perfect! Let’s open another bar of chocolate… #lindt



  1. Nic
    July 3, 2013 / 10:20 am

    OMG – how divine! Anything with salted caramel gets my vote, this is one of those recipes going onto the 'must make' list!

  2. July 3, 2013 / 12:07 pm

    This is an easy and quick chocolate fix, the salted caramel works so well! x