This brownies has everything what you are looking for in that type of cake. High level of moistness, high content of chocolate, thick and intensive taste. It is like a dream of brownies came true. And the fantastic bonus is a layer of homemade caramel. What could be more perfect than chocolate and caramel in every one piece of cake? Try and surely enjoy!
7x11 inch pan
- 1 cup minus 1 tablespoon (200 g) butter
- 7 oz (200 g) dark chocolate, chopped
- ¾ cup + 2 tablespoon (175 g) golden caster sugar
- 4 eggs
- 1 cup (150 g) all purpose flour
- 1-2 tablespoon dark chocolate chips
- ½ cup + 2 tablespoon (125 g) caster sugar
- 125 ml whipping cream
- 2 tablespoon (30 g) salted butter
Make caramel: place sugar in a heavy-based saucepan and heat over low heat, Do not stir, only swirl the pan to melt sugar evenly. When melted, increase the heat slightly and bubble until it turns a dark golden-brown colour. Remove from the heat and pour in half the cream, stirring as it bubbles, the return to a low heat. Add the remaining cream and butter and stir until glossy. Leave to cool and thicken.
Preheat oven to 350 °F (180°C) and grease and line the pan.
Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the heatproof bowl on top of the saucepan to create a double boiler. Pour butter and chocolate into the bowl and stir until melted. The bottom of the bowl should not touch the water. Once melted set aside to cool slightly. In the bowl of a stand mixer place eggs and sugar and whisk until pale and fluffy, then mix in chocolate mixture. Pour over the flour and mix just until combined.
Spoon half of the brownie mixture into the prepared pan and dollop over the cooled caramel swirling a little with fork, the pour over the remaining brownie mixture, swirling again. Sprinkle over the chocolate chips. Bake for 25 minutes until firm. Leave to cool in pan.
The recipe comes from 'Eric Lanlard's Afternoon Tea'
Tags: caramel, chocolate.