SALT CARAMEL + HAZELNUT BROWNIE

The Salt Caramel + Hazelnut Brownie has been a Burger Shop staple since it made its debut on our menu. A definite crowd pleaser, I'm happy to share this naughty little recipe with you to be created (and eaten) in the comforts of your own home. 

Dorian

 

WHAT YOU'LL NEED...

 

BROWNIE

• 170g Skinned Hazelnuts
• 170g Butter
• 470g Dark Soft Brown Sugar
• 120g Maple Syrup
• 8 Eggs, beaten
• 190g Plain Flour
• 25g Coco Powder
• 440g Dark Chocolate
• ½ tsp Salt

 

CARAMEL

• 200g Sugar
• 60g Butter, cubed
• 15g Sea Salt

 

METHOD
Pre heat oven to 150c

CARAMEL 

Place grease proof paper onto a metal tray in preparation for the hot caramel.

Place the sugar into a heavy based pan over a medium heat until the sugar turns a dark golden colour and the sugar is completely dissolved. Stir in the cubed butter until melted and combined. Pour the mixture onto the lined tray and spread out into a thin layer, scatter the salt over and leave to cool.

BROWNIE

Place butter, sugar, chocolate and maple syrup into a thick based pan over a low heat to melt. Beat the eggs and place in a bowl and leave to one side. Sieve the flour & coco powder and add the salt. One the chocolate mixture is smooth and completely dissolved, stir in the beaten eggs, and add in the flour mixture. Lastly stir in the hazelnuts.

Pour the mixer into a lined rectangle cake tin (12x10 inch) and smash up the caramel into thumb nail size pieces, scatter over the brownie.

Place in the oven for 25 – 30 minutes or until just set. Take out and allow to cool… it should still be soft and gooey in the middle.