salted caramel brownie squares
- 150g dark chocolate, chopped
- 200g unsalted butter, chopped
- 1½ cups (265g) brown sugar
- 3 eggs
- ¾ cup (110g) plain (all-purpose) flour, sifted
- 2 tablespoons cocoa, sifted
- sea salt flakes, for sprinkling
- ¾ cup (180ml) single (pouring) cream
- 90g unsalted butter, chopped
- 1½ cups (330g) caster (superfine) sugar
- ½ cup (125ml) water
- Preheat the oven to 160°C (325°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside and allow to cool slightly.
- Place the sugar, eggs, flour and cocoa in a large bowl and whisk to combine. Add the chocolate mixture and whisk until well combined. Pour the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and spread evenly. Bake for 32–35 minutes or until cooked when tested with a skewer. Allow to cool slightly at room temperature and refrigerate to cool completely.
- To make the caramel, place the cream and butter in a small saucepan over medium heat until the butter is melted. Remove from the heat and set aside.
- Place the sugar and water in a small, deep saucepan over high heat and, using a metal spoon, stir to combine. Bring to the boil and cook, without stirring, until dark golden and the temperature reaches 175°C (347°F) on a sugar thermometer+. Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine. Return the pan to low heat and stir for 5 minutes or until the caramel has slightly thickened.
- Pour onto the cooled brownie and refrigerate for 4–5 hours or until firm. Cut into squares and sprinkle with the salt just before serving. Keep refrigerated until ready to serve. Makes 20 squares.
+ Once the syrup starts caramelising, you can swirl the pan to even out the colour of the caramel and prevent the edges from darkening. You can use a wet pastry brush to gently wipe any sugar crystals that may appear on the side of the saucepan. This will stop the caramel from crystallising.
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