I remember the first time I tried salted caramel. We were in Bruges, spending a lovely long weekend away. I loved the mixture of the creamy, velvety, sweet fudge and the and the crunchy, strong salt. I was surprised and delighted. Since then it has become my favourite flavour after chocolate, that is. Chocolate is my true love. It will always come first.
This recipe, however, combines my two loves: the comfort of dark chocolate and the excitement of salted caramel. It’s a match made in heaven. Besides, it’s really easy to prepare (I think I’ve written this sentence in every recipe published in this blog but we love easy preparations with amazing results).
At first I was scared of preparing salted caramel myself, but if you have a non-stick pan and a little bit of patience, it’s actually quite simple. Or you can always buy pre-made salted caramel and add it to your brownie mix. No judging here.
To make the salted caramel you will need:
50 gr unsalted butter at room temperature
100 gr unrefined golden caster sugar
A pinch of flaky sea salt (We love Maldon Salt)
3 tablespoons of milk (we used almond milk because we have leftovers from this amazing chia seeds, coconut and skyr breakfast bowl). Milk will make your caramel lighter. You can use cream for a richer result.
First lay a piece of baking paper over a shallow tray and rub the surface with a little bit of oil. Now put the sugar into a non-stick pan over medium heat. Let it melt until almost the sugar grains have gone. Then quickly pull the pan off the heat, add the butter and beat off the heat for a minute. Add the salt and milk and beat again. Put the pan back on the heat for a couple of minutes and keep beating until the mixture has darkened and thickened and any sugar lumps have gone. Pour on to the greased paper and let it cool fo a few minutes. Then place it in the freezer for 30 minutes.
Now it’s time to make your brownie dough. You will only need one bowl. But before preparing your dough, preheat your oven to 180ºC and line a brownie tin with parchment paper. Grease with a little bit of butter.
You will need:
150 gr dark chocolate (I used Lindt 70% Dark chocolate)
150 gr unsalted butter
250 gr unrefined golden caster sugar
The seeds of one vanilla pod
100 gr of flour (we used spelt flour)
Place a heatproof bowl over a pan of simmering water (bain marie). Add the chocolate and the butter and let them melt. Stir every now and then. Once melted, take the bowl of the heat and stir in the sugar, the eggs, the vanilla seeds and the flour. Beat vigorously until you have a perfect creamy mixture.
By now your caramel should be ready so take it out of the freezer and chop a third of into small pieces and add them to the brownie mix. Pour said brownie mix into the lined tin and scatter over the rest of the caramel, chopped into larger pieces. Bake for 25 minutes.
The result will be a crunchy dark crust with little caramel pools. And it will smell insanely good. Let the brownie cool for half an hour. Beware! The caramel will be extremely hot so you HAVE to let it cool.
Cut it into pieces and serve with a little extra sea salt on top. Or go crazy and add a scopp of ice cream! It is a quite strong dessert or snack, so just one piece will keep your sweet tooth at bay. However, it tastes so, so, so good that you will want another piece. It may be too much, but sometimes too much is just what we need!
PS: This is our take on a recipe of the book A modern way to eat, which we really recommend if you love vegan recipes… and some amazing desserts.
PS2. Nail polish: Battersea Park by Nails Inc.