Mother’s Day Brown Butter Toffee Brownie with Caramel Sauce Recipe

By Culinary Academy of Las Vegas May 7, 2024

Indulge mom this Mother’s Day with our irresistible Brown Butter Toffee Brownie recipe! Chef Lorna and Baker’s Helper student Katya whip up this heavenly treat, topped with golden caramel sauce and vanilla bean ice cream. Spoil her with sweetness!



Brown Butter Toffee Brownie:

  • 3,128g 65% chocolate
  • 2,070g brown butter
  • 3,656g granulated sugar
  • 1,840g eggs (whole shell)
  • 64g vanilla extract
  • 2,092g all-purpose flour
  • 20g baking powder
  • 40g kosher salt
  • 120g Trablit coffee extract
  • 1,000g toffee candy bits

Caramel Sauce:

  • 453g granulated sugar
  • 142g water
  • 5g lemon juice
  • 255g heavy cream
  • 113g butter



Brown Butter Toffee Brownie:

  1. Whip brown butter, salt, sugar.
  2. Add vanilla extract, Trablit coffee extract, and eggs.
  3. Mix until combined.
  4. Mix chocolate powder, flour & baking powder.
  5. Add in dry ingredients and mix until combined.
  6. Add in toffee candy bits and mix until combined.
  7. Bake at 350º for 30 minutes in a 6″ round mold.

Caramel Sauce:

  1. Combine sugar, water, and lemon juice.
  2. Bring to a boil, wash sides of the pot with a wet brush to prevent crystallization.
  3. Cook sugar till 338ºF (amber color).
  4. Add heavy cream, whisk constantly.
  5. Add butter and simmer for another 5 minutes on medium heat.
  6.  Strain with a chinois strainer.
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