Do I really need to introduce these brownies? No, they are not sugar-free, gluten-free or vegan but honestly, they are delicious. I don’t find this combination old, on the contrary. I think it’s here to stay! They are relatively easy to make, although I didn’t get the ripple effect at the end. If you are after the “sure thing” look no further. Using high quality salt is important.
Ingredients (* from Lidl)
- 225 g butter , plus extra for greasing (I used Lurpack*)
- 250 g dark chocolate (50% or 70% cocoa solids)*
- 225 g golden caster sugar*
- 4 large free-range eggs*
- 150 g plain flour*
- 2 tbs of vanilla syrup
- 40 ml double cream*
- 15 g salted butter (I used Lurpack)*
- 60 g caster sugar*
- 40 g golden syrup
- First make the caramel. Place the vanilla in a pan, combine with the cream, half the batter and a good pinch of salt.
- Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
- Place the caster sugar and golden syrup in a medium pan over a low heat. Gently swirl the pan to help dissolve the sugar.
- Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
- Take the pan off the heat, then stir in the caramel with a wooden spoon.
- Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
- Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
- Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
- Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC. Grease and line another 20cm x 30cm baking tin or pyrex.
- Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
- Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin or pyrex.
- Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
- Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
- Leave to cool for 1 hour, cut into squares and serve.