Ingredients
360g dark chocolate (buttons or roughly chopped) 70% cocoa
150g unsalted butter
5 free range eggs
230g caster sugar
80g plain flour
360g dark chocolate (buttons or roughly chopped) 70% cocoa
150g unsalted butter
5 free range eggs
230g caster sugar
80g plain flour
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Methods
1
Preheat a fan-forced oven to 140C.
2
Place the chocolate and butter into a saucepan, place over very low heat, stirring until melted and glossy, remove and set aside.
3
Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.
4
Fold in the flour and then with the beater running, carefully pour in the chocolate. Mix until smooth, this will take approximately 2 minutes.
5
Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.
6
Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.
7
Remove from oven and set aside to cool completely.
8
To assemble, spoon the caramel over the top and using the back of a spoon, roughly spread over the surface of the brownie. Cut into 6 to 8 even pieces before serving.
Tip: To make this recipe gluten-free just replace the plain flour with gluten-free plain flour at the same ratio. Without the caramel on top, this brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring the brownie to room temperature and top with the Dark Chocolate & Vino Cotto Caramel.
9
Explore quality jams and caramels to make indulgent desserts.
1
Preheat a fan-forced oven to 140C.
2
Place the chocolate and butter into a saucepan, place over very low heat, stirring until melted and glossy, remove and set aside.
3
Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.
4
Fold in the flour and then with the beater running, carefully pour in the chocolate. Mix until smooth, this will take approximately 2 minutes.
5
Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.
6
Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.
7
Remove from oven and set aside to cool completely.
8
To assemble, spoon the caramel over the top and using the back of a spoon, roughly spread over the surface of the brownie. Cut into 6 to 8 even pieces before serving.
Tip: To make this recipe gluten-free just replace the plain flour with gluten-free plain flour at the same ratio. Without the caramel on top, this brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring the brownie to room temperature and top with the Dark Chocolate & Vino Cotto Caramel.
9
Explore quality jams and caramels to make indulgent desserts.
