Chocolate, caramel, fleur de sel and beer brownies

  • Preparation 20 min
  • Cooking 40 min
  • Servings 6 and +
  • Freezing Absolutely



  • 8 ounces ( 225g ) Toblerone dark chocolate (8 big pieces), chopped
  • 3/4 cup caramel chips
  • 6 tbsp melted butter
  • 1 cup unbleached flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp instant coffee
  • 1 generous pinch of salt
  • 4 large eggs (room temp.)
  • 1 cup white sugar
  • 1 cup La Résolution beer from Unibroue, shelf temperature (or another black beer with hints of coffee / caramel)
  • 1/4 cup pecan nuts, coarsely chopped
  • 1 cup semi-sweet chocolate chips
  • Fleur de sel



  • Preheat the oven to 375°F.
  • Melt the chocolate, caramel and butter in a double boiler then mix well. Keep warm.
  • In the meantime, pour the flour, cocoa, coffee, and salt in a big bowl and mix well. Set aside.
  • Mix the eggs and sugar at high speed with an electric mixer for about 2-3 minutes, until you get a light and foamy texture.
  • Pour the chocolate mixture with the egg and combine at medium speed until homogenous. Then, add the flour mixture, the beer and nuts and continue to mix until combined.
  • Cover a 9×13 edged baking pan with parchment paper. Pour in the mixture and sprinkle it with chocolate chips. Sprinkle fleur de sel to your liking.
  • Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely. Cut and enjoy! Can be kept in the fridge for a couple of days. I think it was even better the day after and slightly chilled!