I like to make my brownies really dark so that it mixes well with the sweetness from the salted caramel sauce. Not much special equipment is need for this other than piping bags. I like to add pecans or walnuts and you can even add some white chocolate chunks if you want.
When melting the chocolate and butter over the bain-marie remember to make sure the water isnt quite touching the bottom of the bowl and that your water is boiling. I like to use a glass bowl just to be safe and you probably want to lift the bowl up an inch to just let out some of the pressure that builds up underneath otherwise you may find boiling water spitting at you and your pan making all sorts of weird noises. Remember to keep mixing and turn down the heat as soon as it is a smooth liquid with no lumps.
Make sure that the chocolate mixture has cooled slightly before you slowly add your eggs and keep mixing vigorously with the whisk so that the eggs don’t scramble. Keep mixing until there are no lumps and when it is smooth and glossy add the dry ingredients.
Remember to mix all of the sifted dry ingredients before you add them and mix until you have a nice gooey batter mixture. Then spread it into your baking tray to bake.
- 200g Dark Chocolate (80% cocoa solids is what I use)
- 250g Unsalted Butter
- 80g Cocoa Powder
- 1tsp Baking Powder
- 65g Plain Flour
- 360g Caster Sugar
- 4 large eggs
- 2 tsp sea salt
Salted Caramel sauce
- 1 cup sugar
- 6 tbsp unsalted butter
- 1/2 cup double cream
- 3 tsp sea salt
- Melt the chocolate and butter over your bain-marie (read above) and take off to cool slightly when smooth and glossy.
- Beat your eggs into a bowl and then slowly add them to the chocolate mixture.
- Sift and mix all of the dry ingredients (flour, cocoa powder, sugar and baking powder) and then mix it into the main brownie batter.
- Add in any nuts, chocolate chunks or other desire fillings.
- Spread the mixture into a lined baking tray and bake in an oven at 175’c for 25 minutes.
- cut your brownies into squares or slices.
- In a frying pan melt the sugar until it becomes a nice golden caramel colour. Be very careful as you are not using any water so it will turn very quickly.
- When all of your sugar is caramelised add you butter and quickly mix until it is combined.
- Then lower the heat and mix in the cream and salt until you have a sauce.
- Leave to cool then transfer to piping bag.
- Snip small hole off the end of the piping bag and then pipe lines across the top or pour it over in a very thin layer.
- Garnish with sea salt or nuts.