salted caramel brownie squares
- 150g dark chocolate, chopped
- 200g unsalted butter, chopped
- 1½ cups (265g) light brown sugar
- 3 eggs
- ¾ cup (110g) plain (all-purpose) flour, sifted
- 2 tablespoons cocoa powder, 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 oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the chocolate and butter in a small saucepan over low heat and cook, stirring, until melted and smooth. Place the sugar, eggs, flour and cocoa in a large bowl. Whisk to combine. Add the chocolate mixture and whisk until well combined. Pour the mixture into the tin. Bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes. Refrigerate for 30 minutes or until cooled completely.
- To make the caramel, place the cream and butter in a small saucepan over medium heat and cook, stirring, until the butter is melted. Set aside. Place the sugar and water in a medium saucepan over high heat and stir to dissolve the sugar. Bring to the boil and cook, without stirring, until dark golden and the temperature reaches 175°C (347°F) on a sugar (candy) thermometer+. Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine. Place the pan over low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly. Pour the caramel over the cooled brownie and refrigerate for 4–5 hours or until firm.
- Remove the slice from the tin and cut into pieces. Refrigerate until ready to serve. Sprinkle with salt just before serving. Makes 20
+ Sugar (candy) thermometers are available at kitchen shops and some supermarkets – they take the guesswork out of heating syrups and creams for sweet treats like these.
Tip: Once the syrup begins to caramelise, you can swirl the pan to even out the colour of the caramel and prevent the edges from darkening. 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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