Ok, so I’ll be the first to admit that this recipe isn’t going to win any brownie (seewhatIdidthere?) points for originality – the combination of sea salt and caramel or toffee, essentially sweet and salty, is not going to be a revelation to you. However, this is what I’ve been baking lately and goddammit if it isn’t delicious, so it feels only fair to share the recipe in case you’re in need of a ridiculously indulgent treat. Because that’s exactly what this is, and it will satisfy any chocolate cravings instantly.
Last month we were given a joint birthday hamper filled with some amazing goodies, including this toffee crème:
(There’s also a mocha crème that we haven’t opened yet, which I think shows incredible restraint. When that day comes….uhhhhhh.)
Anyway, this. Is. The. Bomb. It’s brilliant on top of vanilla ice cream, and obviously it can be eaten straight out the jar with a teaspoon (been there, done that), but I thought I’d have a go at using it in some baking, and salted brownies was the obvious answer. This recipe is based on the best brownie recipe ever. Of course, you don’t need to have this particular product to make the recipe – you could use any caramel or toffee that you already have or can find in the shops, as long as it’s soft enough to swirl through the brownie mix.
Two years ago:
– Banana bread
– Triple chocolate cheesecake
– Slow cooked BBQ pulled pork
Ingredients (makes about 16 brownies)
190g dark chocolate
190g unsalted butter, plus a little extra for greasing
3 medium eggs
250g caster sugar
½ tsp vanilla extract
115g plain flour
½ tsp sea salt flakes, plus a few extra pinches for the top
3 or 4 tbsp of toffee crème (or other toffee/caramel product!)
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Grease a 20x20cm baking tin with a knob of butter and line it with baking parchment, leaving a little paper hanging over two of the sides – this will make it much easier to lift the brownie out at the end.
2. Break the chocolate into small pieces and place in a pan with the butter. Cook over a very gentle heat until everything is completely melted, then leave off the heat for about 5-10 minutes to cool a little.
3. Whisk together the eggs, caster sugar and vanilla extract, then pour in the slightly cooled chocolate mixture and mix well.
4. Place the flour and salt in a large bowl and, if you’re lazy like me and can’t be bothered sieving it, give it a quick whisk to aerate the flour and remove any lumps.
5. Pour the wet mixture into the dry ingredients and mix until well combined.
6. Spoon the brownie batter into the lined tin and spread out evenly.
7. Dollop teaspoons of your chosen toffee or caramel around the top of the brownie and swirl gently with a skewer. Sprinkle with a couple of pinches of sea salt flakes.
8. Bake for 20-25 minutes until crisp and cracking on top, but still squidgy in the middle. Remove from the tin using the handy excess pieces of baking parchment and leave to cool on a wire rack.
Enjoy with a big glass of cold milk and a satisfied groan.