Flourless Chocolate Brownies with Fleur de Sel Caramel Drizzle Recipe


1.5 cups chocolate

1-1/2 sticks (3/4 cups) butter, room temperature

2 tablespoons water

1/3 cup ChefShop Cocoa Powder

4 large eggs, room temperature

1/3 cup India Tree Caster Sugar, plus 3-4 tablespoons more for dusting the pan

1-1/2 teaspoons Heilala 2x Vanilla 

Essential Pantry Rice Bran Oil for greasing the pan

For the Drizzle:

½ cup or more Dulce de Leche, gently heated over low heat 

A few pinches Fossil River Flake Sea Salt



Flourless Chocolate Brownies with Fleur de Sel Caramel Drizzle

From our cooking class. This makes a brownie that is truly different.

Preheat the oven to 300 F. 

1. Brush or spray a 9x9” baking pan with rice bran oil.  

2. Line the sides and bottom with parchment paper and brush or spray its surface as well. 

3. Add a few tablespoons of sugar and dust the surfaces with it. 

4. In a microwave or in a saucepan over medium heat, melt the morsels with the butter and water together. 

5. Add cocoa powder, stirring frequently, until smooth. 

Let rest while the sugar and eggs are prepared. 

6. In a stand-up mixer fitted with a balloon whisk or a handheld beater, beat the eggs and sugar together until thick, about 4 minutes 

7. Mix in the vanilla extract.

8. Fold about half of the egg mixture into the melted chocolate and combine until uniformly mixed, then fold in remaining mixture in two portions.

9. Pour into pan and bake for 35-40 minutes or until edges are firm and shiny and the center has risen. 

10. Let cool in pan set atop a wire rack, then cover and let cool at least 4 hours or overnight. 

To Serve:

1. Carefully remove the brownies from the pan and remove the parchment. 

2. Drizzle the Dulce de Leche as desired, followed by a sprinkling of the sea salt.