This Christmas I was lucky enough to be given new NZ recipe book from a dear friend of mine – Sandra – “Ripe Recipes, A Third Helping”. Ripe being a Deli in Auckland that has established a reputation among food lovers for preparing some of the most healthy and flavoursome dishes in town.
Browsing through I couldn’t skip this fabulous recipe without trying it out for myself. So yummy that it’s now being shared with You!
Keep reading for The Salted Caramel and Dark Chocolate Brownie recipe.
Salted Caramel and Dark Chocolate Brownie
Preheat oven 180°C
Grease and line a 20*20 cm high sided cake tin, making sure there is plenty of baking paper up the sides as this brownie rises quite a lot.
Ingredients Salted Caramel Filling:
- 190g Sweetened condensed milk
- 40g Unsalted butter
- 1 + 1/2 tbsp Golden Syrup
- 3/4 tsp Flakey salt
- 150g Unsalted butter
- 150g Dark chocolate
- 3 Large eggs
- 3/4 Cup castor sugar
- 1 tsp Vanilla extract
- 1/2 Cup plain flour
- 1/2 Cup Cocoa
- melt the butter and chocolate together (as shown above), over simmering water – once melted set aside to cool
- whisk eggs sugar and vanilla extract together, beating until the mixture becomes thick
- add melted chocolate mixture and mix until smooth and glossy
- sift flour and cocos powder and fold into the mixture, only stirring as much as necessary – overmixing will make the brownie tough.
Recipe Caramel Sauce:
- in a saucepan on low to medium heat add all ingredients except the salt.
- stir continuously until butter has melted and the mixture has thickened – this could take 4 – 5 minutes
- add salt and set mixture aside to cool slightly.
To assemble the brownie:
- pour half the chocolate mixture into the prepared tin and spread out evenly
- carefully spread all the caramel sauce over this layer
- carefully spread the remaining half of the brownie mixture on top
Place in the oven and bake for 50 – 60 minutes until a glossy crust has formed and the brownie is just set. Wait for the brownie to cool before cutting.
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