Be still my beating heart! I’m excited just at the thought of a brownie that has hints of caramel.
The wicked people from Lindt have sent me this recipe to try and it’s going to take a lot of will power not to run out to the shops and make it immediately!
Here’s some cooking tips from Thomas Schnetzler, Lindt Maître Chocolatier, who devised the recipe.
“I love the combination of chocolate and deep rich caramel. Not the gooey, super sweet kind, but the really, dark, almost slightly bitter caramel. This recipe celebrates this wonderful combination, and to enhance the caramel flavour I have used raw caster sugar for its molasses taste, as well as a little malt. Be careful not to over-bake this Brownie as you want a rich, fudgey texture not a dry cake. Dust with a little cocoa powder and serve with some rich Caramel sauce for a very adult Brownie – perfect for Father’s Day or any other time of year,” Thomas Schnetzler.
Dark Caramel Chocolate Brownie
Makes 9-12 portions. Preparation time 30 minutes.
185g Butter, unsalted
170g Lindt Excellence Dark Caramel Chocolate
160g Raw caster sugar
1 tsp Vanilla bean paste
1 pinch salt
170g Plain flour, sifted
25g Malted milk powder*
120g Lindt Excellence Dark Caramel, chopped into small chunks
Cocoa powder for decorating
Caramel Sauce** for serving (optional)
Preheat oven to 175⁰C. Line an 18 x 18 cm square baking tin.
Gently melt butter and chocolate together until just molten, remove from heat and set aside to cool.
Whisk together eggs, raw caster sugar, vanilla and salt until pale and sugar has dissolved.
Sift together flour and malt powder.
Mix cooled, molten chocolate into egg mix. Gently stir in flour mix, and lastly the chopped chocolate (use serrated knife to chop chocolate).
Pour into lined tin. Place in oven for 15-20 minutes or until top of cake is firm. Take care not to over bake - the centre should still be slightly soft.
Set aside to cool then dust with cocoa. Cut into squares and serve with Caramel Sauce** if desired.
* Malted milk powders can be found in ‘milk additive’ aisle of supermarkets
200g castor sugar
150ml cream, at room temperature
For the caramel sauce, place sugar and water in a medium saucepan and cook until thickened and desired caramel colour is reached. Take off heat, add a little cream and whisk vigorously, watching for steam and splatters. Add a little more cream and place some caramel sauce on a plate to cool and test its thickness.