Monday, 22 May 2017

Salted Caramel Brownie


It is a recipe from MyVirginKitchen and it is easy. You just need two bowls and a whisk and a pot of boiling water. The smell coming out of the oven is sooo delicious. Barry baked it with his little daughter and she did most of the work.
So if you like brownies, this is a quick way to get some goodness.
I added some baking powder and a bit of vanilla extract and splitted the sugar in the recipe.

200 g unsalted butter
100 g 82 % dark chocolate
100 g 32 % milk chocolate
1 can caramel (396g) or sweetend condensed milk cooked in the can for 3 hours submerged in water
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tsp fleur de sel - and some extra for the caramel
100 g light brown sugar
100 g coconut flour sugar
4 medium free range eggs
130 g flour
50 g unsweetend cocoa powder

Over a bain marie in an heatproof bowl melt the butter and the 2 chocolates and set aside.
Open the can of caramel and spoon half of it into a large mixing bowl and add some salt.
Use a whisk and stir in the sugars and the vanilla extract.
Beat in the eggs one after the other.
Sift in  flour and the cocoa powder.
Pour in the melted chocolate and stir well.
Preheat the oven 180 C

Use a square baking dish (23 cm) and butter it all around. Place a sheet of baking paper on the bottom.
Spoon in half of the batter and use a teaspoon to drop blobs of caramel in 3 rows. Use a fork and draw lines across. Use some fleur de sel.
Pour over it the rest of the batter and spoon the rest of the caramel on top. Draw lines and sprinkle with fleur de sel again.
Bake for 25 to 30 minutes

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