Chocolate fudge brownie with salted caramel
Zack Hawke shares his recipe for chocolate fudge brownie with salted caramel
Good luck not going back for seconds of the deliciously indulgent chocolate fudge brownie with salted caramel pud from Zack Hawke of The Mariners Public House in Rock
Serves 6
Oven temp 150°c / gas 2
For the chocolate fudge brownie:
- Dark chocolate 275g
- Butter 225g, diced
- Sugar 400g
- Eggs 5
- Plain flour 220g
- Clotted cream fudge 100g, diced into cubes
For the salted caramel:
- Sugar 250g
- Unsalted butter 50g
- Double cream 200g
- Sea salt a pinch
- For the chocolate fudge brownie: preheat the oven to 150°c / gas 2, line and grease a 20x20cm baking tray.
- Melt the chocolate and butter gently in a bain maire.
- Mix the sugar and eggs together, just enough to partly dissolve the sugar.
- Add the melted chocolate and butter and mix well until fully combined, then fold in the flour.
- Pour into the greased tin and drop the fudge pieces evenly into the mix, pressing down gently so you can still see the top of the fudge. Bake for 20 minutes.
- For the salted caramel: melt the sugar in a heavy based pan over a low heat until it starts to caramelise.
- Allow the sugar to turn a deep dark brown (you will smell a slight burnt fragrance), take off the heat and whisk in the butter gradually.
- Whisk in the double cream slowly, bring the mix to the boil and simmer for 1 minute. Stir in the sea salt and pour into a bowl to cool.
- Turn the brownie out onto a chopping board and portion. Serve the salted caramel alongside, with a generous helping of clotted cream.
Supported by
You will need
For the chocolate fudge brownie:
- Dark chocolate 275g
- Butter 225g, diced
- Sugar 400g
- Eggs 5
- Plain flour 220g
- Clotted cream fudge 100g, diced into cubes
For the salted caramel:
- Sugar 250g
- Unsalted butter 50g
- Double cream 200g
- Sea salt a pinch
Method
- For the chocolate fudge brownie: preheat the oven to 150°c / gas 2, line and grease a 20x20cm baking tray.
- Melt the chocolate and butter gently in a bain maire.
- Mix the sugar and eggs together, just enough to partly dissolve the sugar.
- Add the melted chocolate and butter and mix well until fully combined, then fold in the flour.
- Pour into the greased tin and drop the fudge pieces evenly into the mix, pressing down gently so you can still see the top of the fudge. Bake for 20 minutes.
- For the salted caramel: melt the sugar in a heavy based pan over a low heat until it starts to caramelise.
- Allow the sugar to turn a deep dark brown (you will smell a slight burnt fragrance), take off the heat and whisk in the butter gradually.
- Whisk in the double cream slowly, bring the mix to the boil and simmer for 1 minute. Stir in the sea salt and pour into a bowl to cool.
- Turn the brownie out onto a chopping board and portion. Serve the salted caramel alongside, with a generous helping of clotted cream.
You may also like
