Flair Magazine With a nice soft and gooey interior
and a crackly top slathered with caramel, this recipe has got to be the
ultimate interpretation of a brownie. It has three types of chocolate topped
with homemade salted caramel. These make the best gifts ever, so make sure to prepare
some for your beloved ones.
Ingredients:
Salted caramel:
1 cup (200g) granulated sugar
6tbsp (90g) unsalted butter, cubed
½ cup (120ml) heavy cream
1 tsp fine sea salt
Brownie batter:
280 grams semisweet chocolate,
chopped (or a mix of milk and dark chocolate)
1 ½ sticks (170 grams) unsalted
butter, cubed
½ cup (150 grams) Nutella
1 ¼ cups (245 grams) granulated
sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
¾ cup (96 grams) all-purpose
flour
¼ cup (25 grams) unsweetened
cocoa powder
¼ teaspoon fine sea salt
Method:
1. Start by making the salted
caramel. Heat sugar over medium heat stirring constantly till fully melted. Add the butter, when melted, add cream and
keep cooking for 1 min.
2. Immediately take off the heat.
Add the salt and stir till evenly incorporated. Set caramel aside to cool.
3. Preheat oven to 180C, line a
20×20 cm baking pan with parchment paper, leaving an overhang on the sides.
4. Combine chopped chocolate with butter,
heat in the microwave in 30-second intervals till fully melted, whisk in
Nutella and set aside.
5. In another bowl, combine eggs,
egg yolk, vanilla, and sugar and beat with an electric mixer for 3 minutes till
thick. Add chocolate mixture and mix. Add flour, cocoa, and salt and fold gently
till combined, don’t over mix.
6. Spread half of the brownie
batter in the prepared pan and add the other half to a piping bag with a large
round tip. Add prepared caramel to a squeeze bottle.
7. Carefully squeeze some caramel
in a single layer over the brownie batter; making sure it doesn’t mix in
with the batter (you will not need all the caramel in this stage, reserve some
for serving) Pipe remaining brownie batter all over very carefully. Bake for
35-40 minutes. Let cool till it reaches
room temperature, then cut into desired size and serve with more salted caramel.
TIPS
*If caramel has hardened and is
hard to squeeze, put the bottle in hot water for a few minutes to soften again.
*Brownie is cooked when a toothpick
inserted comes out with just a few moist crumbs.
*Can be served warm, room
temperature, or chilled.
Baked and photographed by Kareem Abdelrahman
