Jurassic Salt Perfect Brownie with Salted Caramel Drizzle.
Jurassic Salt Perfect Brownie with Salted Caramel Drizzle.
Jurassic Salted Caramel Brownie recipe
Salted caramel brownies are an absolutely essential sweet snack to have a recipe for. Keeping it simple, here’s our recipe for Jurassic Salted Brownies with caramel drizzle.
Quality seasoning and local products are essential. Even if you’re not making salted caramel, all brownies benefit from a touch of salt to draw out depth of flavour in the chocolate.
We believe in beautifully marbled brownies with a rich, gooey core. We achieve the perfect chew by using more butter than usual and including brown sugar; You can adjust these amounts to make your own favourite chocolate brownie.
This brownie recipe will cover how to make perfect brownies as well as a salted caramel drizzle. Combining these makes the perfect salted caramel brownie. After baking we will garnish the brownies with a sprinkling of perfect sea salt flakes from Jurassic Salt - traditional hand made sea salt from the Jurassic coast.
Ingredients;
For the Brownies:
- 1/2 Block of Salted Butter
- 170g Plain Chocolate (plus a few spare broken squares to add at the end)
- 300g Sugar (1/2 white, 1/2 brown)
- 3 Large Eggs
- 25g Raw Cacao Powder
- 90g Self Raising Flour
- 1 tsp. Instant Coffee Powder
- 1 tsp. Jurassic Salt
For the Salted Caramel Drizzle:
- 2 tsp. White Sugar
- 1 tsp. Water
- 1 tsp. Butter
- 2 tsp. Double Cream
- A Pinch of Jurassic Salt
Method;
For the Brownies:
- Pre-heat a fan oven to 180 degrees - the brownie batter doesn’t take long to prepare.
- In a bowl set over simmering water melt the better and chocolate, stirring until smooth. Add the sugars and stir to try and dissolve the larger grains.
- Remove from the heat, wipe the bowl dry, and add the eggs one at a time. - --Whisk each one in vigorously to work some air into the batter.
- Gently, so as not to break the bubbles, fold in the flour, cacao and coffee powder.
- Give a generous sprinkling of Jurassic Salt to bring out the richness and flavour in the brownies.
- Dust the remaining chunks of chocolate lightly with flour (this stops them sinking to the bottom) and add these just before pouring the mix into a suitable parchment lined baking tray. We recommend a tray slightly larger than A4 paper size to ensure the proper cooking depth for the batter.
- Bake uninterrupted for 35 minutes; when the time is up remove the brownies from the oven, even if they still seem wet! When the bake cools it will set into the perfect consistency.
- Cooling can take several hours, although it is reasonable to taste your creation, do not rush to cut or serve the brownie. Like a young wine, it has still not reached its best.
For the Salted Caramel Drizzle:
- Before making this micro-quantity of salted caramel, wait until the brownie is properly cooled.
- In a frying pan on medium to high heat sprinkle the sugar and water. Do not stir! - Wait until the heat causes the sugar to liquify as it does so, also add the butter.
- The liquified sugar will begin to brown. Once it has passed the shade dark amber all over (this will happen quickly) quickly remove from the heat. Add the cream and stir continuously, until the mixture is all combined.
- Add a little Jurassic Salt for the salted caramel flavour, saving more to sprinkle onto the brownies for extra taste and more decoration.
- Before it cools, drizzle the salted caramel evenly over the brownie block and finish off with that sprinkling of delicious sea salt which should stick into the surface of the caramel.
- Slice your perfect brownies to whatever size is needed.
