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Recipe: Salted Caramel Praline Brownie

Wednesday, 22 May 2024 11:00

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

INGREDIENTS

For the salted caramel

  • 150g caster sugar
  • 125ml double cream
  • 25g butter
  • 1tsp salt
  • 75g toasted hazelnuts

For the brownie batter

  • 150g unsalted butter
  • 200g caster sugar
  • 50g soft brown sugar
  • 70g cocoa powder
  • 85g dark chocolate
  • 2 eggs
  • 70g plain flour

 

METHOD

1 For the caramel, melt the caster sugar and salt in a heavy based saucepan. When it’s golden brown and the sugar has just dissolved, remove it from the heat and pour in the cream. Being careful (it will bubble), beat the mixture to combine. If any lumps of sugar solidify, return the pan to a gentle heat and stir to melt through. Add the butter, stir to melt, and pour into a sterilised jar. Leave to cool.

2 For the brownies, preheat the oven to 160°C, and line an 8” square tin with baking parchment. Put the butter into a small pan over a gentle heat until the butter is melted, followed by the caster sugar, brown sugar, cocoa powder and dark chocolate. Place the pan over a low heat and leave for 5 minutes, without stirring, until the butter has completely melted and enveloped the other ingredients and you have a combined mixture. Don’t panic if it’s still a little grainy.

3 Remove from the heat, and crack in the eggs. Beat quickly to combine - the mixture should become smooth and glossy. Sieve in the flour and mix until just combined. Next, pour half of the brownie mixture into your lined tin. Add a layer of caramel, ensuring you leave a few centimetres of margin around the edge. Try not to smooth it at all, as you’ll end up mixing it with the brownie batter.

4 Scatter with the nuts, and then spoon over another thin layer of caramel. Top with the remaining brownie batter, and gently smooth into an even surface. Bake in your preheated oven for 25-30 minutes. You will be able to tell it’s done when the brownie has only the slightest wobble in the middle when shaken.

5 Cool in the tin until just warm, then carefully lift the paper out and leave on a rack to cool completely. Slice up and share.

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