Double Chocolate Salt Caramel Brownies

The Brownie

  • 450g dark chocolate chopped
  • 140g butter
  • 350g brown sugar
  • 4 eggs
  • 110g plain flour

The Chocolate caramel

  • 220g butter
  • 175g dark brown sugar
  • 250g golden syrup
  • 1 can of sweetened condensed milk
  • 1 teaspoon sea salt flakes
  • 1 tablespoon cocoa sifted
  1. Preheat the oven to 160C and place the chocolate and butter in a small saucepan over a low heat and stir until melted and smooth, set aside. Place the sugar eggs and flour in a bowl with the chocolate mixture and mix to combine. Pour into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 40-45 mins or until cooked when tested with a skewer. Allow to cool in tin.
  2. To make the caramel topping, melt the butter in a saucepan over a low heat. Gradually whisk in the sugar until well combined. Add the golden syrup, condensed milk and salt and increase the heat to high. Cook for 15 minutes, stirring continuously or until thickened - whichever happens first. Remove from the heat and stir through the cocoa powder. Sprinkle the top evenly with a little bit more of the salt flakes at this stage. Refrigerate for two hours or until set and cut into squares.
  3. The original recipe that this was adapted from says to cut into twelve but I think even for a generous dessert portion this is far too big. It is very dense and rich so even cutting into 16 will give you a very generous portion, 20 more elegant portions may be better. Served with a spoon of good ice-cream and a handful of toasted nuts it makes a lovely, decadent dessert.
  4. Cut into very tiny squares and covered in a few cheerful sprinkles they make a pretty petit four as shown in the pictures.

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