Fudgy Chocolate Salted Caramel Brownies
These are magical. The best tea-time treat, a decadent mouthful to pass round after dinner, or piled on a pretty plate to take round to your next dinner out.
They are dialled down on the sweet but with a deep dense chocolate heart and the addictive molten caramel, you can't mess them up.
The key to achieving a gooey texture in these bronies is to slightly underbake them. This will ensure that the centre remains gloriously soft and fudgy, while the edges have a slight crispness to them - my perfect brownie.
RECIPE
- 150g dark chocolate
- 150g butter
- 1tsp vanilla extract
- 2 tbsp honey
- 4 eggs
- 50g coconut sugar (or use golden caster)
- 100g chestnut flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 1 tsp sea salt
Caramel (or use Dulce de Leche)
- ¼ cup almond butter
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tsp vanilla bean paste
- large pinch sea salt
METHOD
Line a 20 x 20 square baking tin.
Preheat the oven to 170.
Place the chocolate pieces and butter in a bowl over a pan of water, a Bain Marie, and gently melt.
Whisk the eggs, sugar and honey together for a minute or two until pale and fluffy - use a standing mixer to take the wrist work out of it, but it makes a difference to the bake - adding the vanilla at the end.
Sift over the flour, cocoa and baking powder, and fold through the molten chocolate mix until smooth.
Add the caramel ingredients to a food processor and blend until totally smooth and creamy.
Scrape half of the brownie mix into the tray and spread evenly. Dot with spoons of the caramel and then cover with the remainder.
Sprinkle with sea salt flakes and bake for 20/25 minutes. There should be a wobble to the centre when you take it out of the oven. Leave to cool slightly and serve the first batch warm - with berries, cream or ice cream.
