Salted Caramel Brownie
Rich, delicious and very moorish, everyone loves a Brownie!
Serves
8-10 servings
Featuring
Hawkshead Relish Salted Caramel Sauce
Ingredients
1 jar of Hawkshead Relish Salted Caramel Sauce
Sea Salt Flakes
250g Unsalted Butter
200g Dark Chocolate (50%-70% Cocoa)
4 Eggs
370g Caster Sugar
80g Cocoa Powder
60g Plain Flour
1/2 Tsp Baking Powder
100g Walnut Halves (optional)
All ingredients are available to purchase in our Farm Shop
Method
- Heat the oven to 160℃.
- Grease and line a 23cm square tin with baking parchment.
- Melt the butter in a pan and break in the chocolate, then remove from the heat and allow the chocolate to slowly melt. Allow to cool gently.
- Whisk the eggs and sugar until they have doubled in size using a hand-held mixer.
- Add the cooled chocolate mix then fold in the dry ingredients, including the walnuts if using but reserve a few for the top.
- Pour half the batter into the tin, pour over a layer of the Salted Caramel Sauce, then finish with another layer of the chocolate brownie mix.
- Scatter a few walnut halves and sea salt flakes over the top and bake for 20 – 25 minutes until risen and the top is glossy and cracked.
- Let the brownie cool completely in the tin before cutting into squares.
