Last week I made a video on bittersweet and burnt caramel sauce. It really is an underrated and wonderful ingredient so today I want to show how we can use it to make some amazing brownies. This brownie recipe has everything. A liquid caramel centre, crunchy walnuts, dark chocolate chunks and some bittersweet caramel to go balance out the incredibly rich and fudgey texture! I first the idea for this from a visit to Starbucks where they have a variety of different bittersweet and burnt caramel food and drinks.
This recipe is enough to fill a 20cm by 20cm tray.
- 2 x Eggs (medium)
- 180g Caster Sugar
- 115g Unsalted Butter
- 100g Chocolate (54% cocoa)
- 100g Dark Chocolate (70% cocoa, split 75g and 25g)
- 115g All Purpose Flour
- 15g caramel sauce (set, in the fridge)
- 15g caramel sauce (liquid, at room temperature)
- 15g bittersweet caramel sauce
- 60g whole walnuts (split 45g and 15g)
- 30g of Dark chocolate chunks
Step 1: Beat the eggs and preheat the oven
Lightly beat the eggs and sugar together in a mixing bowl until it is slightly pale. This is important to ensure we get that crispy and shiny top. Pre-heat the oven to 180 degrees Celsius.
Step 2: Melt the chocolate and butter
Melt the butter over a low heat whilst ensuring it doesn’t boil. Once completely liquid, stir in the chocolate (54% cocoa) and 75g of the dark chocolate (70% cocoa). Stir until completely combined.
Step 3: Mix it all together!
Pour the melted butter and chocolate mixture into the eggs from step 1. Do this slowly and mix until fully incorporated. See video as reference.
Step 4: Adding the rest
Sift and gently fold in the all purpose flour. Once fully combined, add the rest of the dark chocolate and 45g of walnuts.
Step 5: Planting the caramel centre
Line your baking tray and pour half of the batter into it. Use a spatula to spread it evenly across the tray. using a teaspoon drop small dollops of solid caramel evenly across the batter. Pout the rest of the brownie batter over the caramel drops and smooth it out with a spatula. Finish off with sprinkling the remaining walnuts over the top.
Step 6: Cool it
Bake at 180 degrees Celsius for 27 – 30 mins or until a skewer comes out clean. Give it a good 30mins to 1 hour to cool and set.
Step 7: Garnishing and finishing it off
Remove the brownie from the baking tray. Drizzle the caramel and bittersweet caramel sauce over the brownie. Do this before you sprinkle the dark chocolate chunks as this will help it stick. The caramel centre will make it feel a bit under baked, so give it some time to rest and firm up. Once cooled before dividing into 9 or 16 squares. Enjoy!